Baked Southwestern Chicken Egg Rolls with Avocado Ranch Dipping Sauce
adapted from cake and allie
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
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.