Southwestern Egg Rolls with Avocado Ranch
INGREDIENTS
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For the egg rolls:
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2 cups frozen corn, thawed
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1-15 oz can black beans, rinsed and drained
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1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
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2 cups shredded Mexican cheese
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1-7oz can diced green chiles, drained
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4 green onions, finely chopped
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1 tsp ground cumin
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1/2 tsp chili powder
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1 tsp salt
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1/2 tsp cayenne pepper
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1 package of egg roll or wonton wrappers
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For avocado ranch:
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3/8 cup mayonnaise
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3/8 cup sour cream
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3 Tbs buttermilk
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1/2 Tbs olive oil
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1/2 Tbs lemon juice
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1/2 green onion, chopped
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1/4 tsp salt
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1 avocado, peeled and pitted
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