Southwest Egg Rolls with Creamy Avocado Dip

This recipe is my leftover throw together from the Southwest Chicken Chimichanga post I did yesterday.  Very similar ingredients.  Delicious flavor, slightly different style & creamy delicious dip!  We did this as a dinner accompanied with a salad with our egg roll appetizers on a sharing plate in the middle of the table.  It was a fun finger food to change up our dinner a little bit. 

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Southwest Egg Rolls with Creamy Avocado Dip

Recipe adapted from cake&allie by: Amber (Dessert Now, Dinner Later!)

Egg Rolls:

• 1/2 can olives, sliced (or 1 small can pre-sliced olives)
• 1/2 can corn, drained
• 1/2 can black beans, rinsed
• 1/2 cup spinach (I use freeze dried & re-constituted it, but you can use frozen as well)
• 1/2 cup colby jack cheese (or any mexican cheese blend)
• 1, 4-oz can diced green chiles
• 1/2 cup green onion, diced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 Tbsp lime juice
• 1 avocado, cubed
• 1 pkg wonton wrappers

1. Mix all ingredients in a bowl.  Spoon 1 Tbsp of filling onto wonton wrapper, fold & seal edge with a little bit of water.  
2. Place egg rolls on a foil-lined baking sheet that has been sprayed with pan spray.  Spray tops before placing in oven.  (Do not spray them a ton or it will take forever to brown.)  
3. Bake at 425*F for 15-20 min flipping halfway.  Makes approximately 40 egg rolls.

Creamy Avocado Dip:

• 1/4 cup + 2 Tbsp Light Mayonnaise
• 1/4 cup + 2 Tbsp Light Sour Cream
• 3 Tbsp Skim Milk
• 1 Tbsp Lemon Juice
• 1/2 Tbsp Extra Virgin Olive Oil
• 1 Green Onion Stalk, Chopped
• 1/2 tsp Salt
• 1 Avocado

1. Place all ingredients in a blender, & puree until blended smoothly.  Serve with hot egg rolls.

This recipe is my leftover throw together from the Southwest Chicken Chimichanga post I did yesterday.  Very similar ingredients.  Delicious flavor, slightly different style & creamy delicious dip!  We did this as a dinner accompanied with a salad with our egg roll appetizers on a sharing plate in the middle of the table.  It was a fun finger food to change up our dinner a little bit. 

Pin It

  

Southwest Egg Rolls with Creamy Avocado Dip

Recipe adapted from cake&allie by: Amber (Dessert Now, Dinner Later!)

Egg Rolls:

• 1/2 can olives, sliced (or 1 small can pre-sliced olives)
• 1/2 can corn, drained
• 1/2 can black beans, rinsed
• 1/2 cup spinach (I use freeze dried & re-constituted it, but you can use frozen as well)
• 1/2 cup colby jack cheese (or any mexican cheese blend)
• 1, 4-oz can diced green chiles
• 1/2 cup green onion, diced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 Tbsp lime juice
• 1 avocado, cubed
• 1 pkg wonton wrappers

1. Mix all ingredients in a bowl.  Spoon 1 Tbsp of filling onto wonton wrapper, fold & seal edge with a little bit of water.  
2. Place egg rolls on a foil-lined baking sheet that has been sprayed with pan spray.  Spray tops before placing in oven.  (Do not spray them a ton or it will take forever to brown.)  
3. Bake at 425*F for 15-20 min flipping halfway.  Makes approximately 40 egg rolls.

Creamy Avocado Dip:

• 1/4 cup + 2 Tbsp Light Mayonnaise
• 1/4 cup + 2 Tbsp Light Sour Cream
• 3 Tbsp Skim Milk
• 1 Tbsp Lemon Juice
• 1/2 Tbsp Extra Virgin Olive Oil
• 1 Green Onion Stalk, Chopped
• 1/2 tsp Salt
• 1 Avocado

1. Place all ingredients in a blender, & puree until blended smoothly.  Serve with hot egg rolls.