Damn me and my lack of photography skills! I couldn’t get a decent pic of these egg rolls once they were prepared. Partially because I have a crappy camera phone and partially because these were all gone about 5 seconds after cooking them. But the pictures I do have showcase a mini tutorial on how to roll them up, so that’s something, right?
My blog may only be a little over a month old but there already seems to be a theme happening when it comes to the food. If you haven’t noticed, I love finger foods! Appetizers are usually my favorite part of a meal and I love making them. The thing I love most about finger foods is the variety. When you have an entree, you’re stuck with that one dish. With finger foods/appetizers, you get to try out a bunch of different things! And I also love dips. I’m that person who eats french fries and needs at least 4 different dips in front of her.
These Southwest Egg Rolls are the perfect appetizer! And of course, the Avocado Ranch dip is the perfect accessory. These are pretty easy to make but I will be honest and say that the whole process of putting the egg rolls together can be a bit time consuming. It’s awesome if you can find someone to help you roll them up. If they wanna eat the food, they can at least help make it!
Adapted from chef in training
Southwest Egg Rolls
2 cups corn
1 15-ounce can of black beans, drained
1 9-ounce package of chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese
2 tablespoons chopped jalapeno peppers (I used the ones in a jar)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package of egg roll wrappers
1 cup of warm water
1. Preheat oven to 425 degrees. Spray cookie sheets with cooking spray.
2. In a large bowl, mix together all the ingredients except for egg roll wrappers and water.
3. Using a spoon, place a small amount of the mixture in the middle of a wrapper. Fold one corner over and fold in the sides. Begin to roll the egg roll until it is secure. Wet your fingers with the warm water and dab a bit on the corners of the egg roll. This acts as a glue.
4. Place the egg rolls on the cookie sheet, slightly apart from one another. Spray each egg roll lightly with cooking spray.
5. Bake in the oven for 8 minutes. Remove from oven and flip over each egg roll. Place back in oven and bake for another 8-10 minutes, or until they start to brown.
6. Serve with the Avocado Ranch Dip and enjoy!
Avocado Ranch Dip
3/8 cup mayonnaise
3/8 cup sour cream
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1 scallion, chopped
1/4 teaspoon salt
1 avocado, peeled and pitted
Place all ingredients in a blender and mix until completely incorporated.
Please note: The original recipe for this dip includes 3 tablespoons of buttermilk. I have made this with the buttermilk and without it. There isn’t much of a difference, so I’ve decided to leave out the buttermilk entirely. If you do not have buttermilk in your house, I wouldn’t recommend going out to buy a whole container just for this dip. But if you already have some in your fridge, adding the 3 tablespoons will make the dip extra creamy.