Baked Southwestern Chicken Egg Rolls with Avocado Ranch Dipping Sauce

By TrayH

Ingredients

• For the egg rolls
• 2 chicken breasts, shredded
• 2 cups frozen corn, thawed
• 1-15 oz can black beans, rinsed and drained
• 1-9 oz package frozen chopped spinach, thawed and drained
• 2 cups cheddar cheese, shredded (could use Mexican too)
• 1-7oz can diced green chiles, drained
• 4 green onions, finely chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 package of egg roll or wonton wrappers
• For avocado ranch
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons buttermilk
• 1/2 tablespoon olive oil
• 1/2 tablespoon lemon juice
• 1/2 green onion, chopped
• 1/4 teaspoon salt
• 1 avocado, peeled and pitted

Details

Adapted from keyingredient.com

Preparation

Step 1

** For egg rolls:

* Preheat oven to 425 degrees F.

* Prepare baking sheets with cooking spray.

* In a large bowl mix together chicken, corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.

* Using a small spoon, scoop a small amount of filling onto the wrapper.

* Starting at a corner, carefully start to roll the wrapper.

* When it’s slightly rolled, tuck in the two side and continue rolling to the last point.

* Wet your finger with water and dab a bit on the corner to seal the egg roll.

* Repeat with remaining wrappers and filling.

* Place on baking sheet, not allowing egg rolls to touch.

* Lightly spray the tops of the egg rolls with cooking spray and bake for 7 minutes.

* Turn the egg rolls over and bake on the other side for an additional 7 minutes.

** For avocado ranch:

* Place all ingredients in a blender and pulse until smooth.

* Use immediately.