Southwestern Egg Rolls With Avocado Ranch
From danni_appel 12 years agoIngredients
- 2 cups frozen corn, thawed shopping list
- 1-15 oz can black beans, rinsed and drained shopping list
- 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel shopping list
- 2 cups shredded mexican cheese shopping list
- 4 oz can diced green chiles, drained shopping list
- 2 green onions, finely chopped shopping list
- 1 tsp ground cumin shopping list
- 1/2 tsp chili powder shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp cayenne pepper shopping list
- 1 package of egg roll or wonton wrappers shopping list
- Ranch avocado Dipping Sauce shopping list
- 1/2 cup ranch salad dressing shopping list
- 1/2 medium ripe avocado, peeled and mashed shopping list
- 1 tablespoon minced fresh cilantro shopping list
- 1 teaspoon grated lime peel shopping list
How to make it
- In a large bowl mix all the egg roll ingredients together (except the egg roll wrappers).
- There should be instructions in the back of the wrappers about how to roll them.
- Once they are all wrapped place egg rolls onto parchment paper on a baking sheet
- Brush a small amount of Olive Oil onto each roll and cook for 15 minutes. You will have to turn them once.
- They are ready once they are golden brown.
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