Prep 20 mins
Cook 15 mins
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.
For Egg rolls
- 2 cups frozen corn, thawed
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (9 ounce) package frozen chopped spinach, thawed and squeezed dry with paper towel
- 2 cups mexican cheese, shredded
- 1 (7 ounce) can diced green chilies, drained
- 4 green onions, finely chopped
- 1 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- egg rolls or wonton wrapper
- 3⁄8 cup mayonnaise
- 3⁄8 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 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 it’s 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.
This sauce is great! I don't think it tastes like ranch at all, more like creamy avocado deliciousness. I found myself wanting to just eat it with a spoon! The egg rolls were easy to make and I had everything I needed already in the pantry. I added some jalapenos to spice it up a bit, and enjoyed having an appetizer dinner. Plan on making this sauce for other things! Made for Best of 2012 tag game!
YUM! I haven't had SW egg rolls in a very long time, so I was eager to try this healthy, vegetarian version... These did not disappoint at all. I was really frustrated rolling the egg rolls at first and simply could not pull them off right, but after a while I just reached some sort of zen mode and quickly ended up with two dozen perfect-looking egg rolls. Don't know how I did it :P I doubled the amount of cumin and added two chopped serranos to the filling, and I skipped the avocado ranch entirely and served these with homemade pico de gallo instead. I did not miss the ranch at all, and thought the pico was the perfect accompaniment. Thanks for sharing this recipe! [Reviewed for BEST OF 2012]
Delicious vegetarian treats! These could be good for an appetizer, breakfast, lunch or dinner! I didn't quite get 24 eggrolls and it seemed like the right amount of filling. Also the avocado sauce is so delicious (also used it for a fish taco sauce) but tastes like avocado not ranch. I think if you wanted it to be more "ranchy" you could add a ranch salad dressing seasoning packet or some herbs and spices.