Sunday, August 19, 2012

Southwestern Egg Rolls with Avocado Ranch Dipping Sauce

 I have a hard time finding meatless meals that both boys in the family will eat. This recipe was a winner! Everyone loved them! This will definitely find a place in the regular dinner rotation. 




Ingredients
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel (sometimes I leave this out)
4  oz shredded reduced fat cheddar cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
3 T chopped cilantro
Juice of one lime
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp cayenne pepper
1 package of egg roll wrappers

Avocado Ranch Dipping Sauce
1/2 cup reduced fat ranch salad dressing
1/4 Wholly Guacamole (or you can use half of a mashed avocado)
1 tablespoon minced fresh cilantro
Juice from 1 lime
1/8 t cumin 
(To make the sauce, mix all of the ingredients together in a bowl and refrigerate to let the flavors meld.)

Directions
Preheat oven to 400. In a large bowl mix all the egg roll ingredients together (except, of course, the egg roll wrappers). Place about 2-3 T of filling in the center of an egg roll wrapper. Roll according to the directions on the back of the wrapper package. Place the rolls on parchment paper sprayed with olive oil on a baking sheet. Brush a small amount of olive oil onto each roll and cook for 15-25 minutes until they are golden brown. Serve with the avocado ranch dipping sauce. 
Recipe modified from Budget Savvy  Diva

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