Description
Make sure you don't fill the rolls too much or they will burst during cooking. Makes 48 small egg rolls or 24 big ones.
Ingredients
- Frozen Corn
- Black Beans
- Frozen Chopped Spinach
- Mexican Cheese
- Diced Green Chilies
- Green Onions
- Ground Cumin
- Chili Powder
- Salt
- Cayenne Pepper
- Rolls
- Mayonnaise
- Sour Cream
- Buttermilk
- Olive Oil
- Lemon Juice
- Green Onion
- Avocado
Instructions
- For egg rolls:
- Preheat oven to 425 degrees fahrenheit
- Line 2 baking sheets with aluminum foil and spray lightly with cooking spray
- In a large bowl mix together corn, black beans, spinach, mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper
- Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper
- Starting at a corner, carefully start to roll the wrapper
- When its slightly rolled, tuck in the two sides 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, placing them slightly apart on the baking sheet
- Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking
- For ranch:
- Place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onin, salt, and avocado in a blender and pulse until smooth
- Use immediately