Ingredients
- Optional DIP:
- 2-1/2 cups shredded cooked chicken
- 1 cup fresh baby spinach, chopped
- 2 tablespoons finely chopped red onion (or green onions)
- 2 tablespoons finely chopped sweet red pepper
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon canola oil
- 2/3 cup frozen corn, thawed
- 2/3 cup black beans, rinsed and drained
- 1/8 teaspoon salt
- Dash cayenne pepper
- 1 tsp ground cumin
- 1/2 tsp chili powder
- minced, fresh cilantro, optional
- 3/4- 1 1/2 cups shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
- 4 ounces reduced-fat cream cheese
- 30 wonton wrappers
- Cooking spray
- 1 cup ranch salad dressing
- 1 medium ripe avocado, peeled and mashed
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated lime peel
Preparation
Step 1
In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings along with the cooked chicken; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once. Yield: 2-1/2 dozen.
If using dip, mix all ingredients and serve with egg rolls.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.