Southwestern Egg Rolls

I stole this one from Budget Savy Diva
Mine never turn out quite as evenly brown.

Now, I always thought southwestern egg rolls sounded disgusting when I saw them on the menu at restaurants.  Come on, stop mixing cultures together, that's just weird.

WRONG.  It's delicious.

When I finally tried these for the first time two years ago at Rock Bottom Brewery, I was hooked.  Spicy, flavorful, and delicious.  I craved them all the time, but they're kind of a pricey appetizer because you really don't get many of them.  So when I saw this one on Pinterest, I jumped right on it.  Not to mention, because these are baked (not fried, like traditional egg rolls), there's really nothing wrong with these... honestly, folks, it's another accidental healthy recipe from yours truly.

You know how much I try to avoid that.  But this was so delicious, even I couldn't stop eating them once I realized they were healthy.  Besides, it still has an avocado ranch dipping sauce that is to die for.  Mmmm.

I always double this recipe because it is so popular, freezes so well, and well... egg roll wrappers come in packages of 30, while the original recipe only makes 15.  The avocado ranch dip, however, is not doubled.

Two more things:

1. You can play with the ingredients, but I would stick pretty closely to this one.  Even if you don't like all the ingredients individually (like I hate spinach), it truly does work all together.  So don't be picky, just try it.
2. Fair warning:  you'll most likely have to hit the grocery store for this recipe.  This isn't a "well I have everything here so..."  

**This is the doubled recipe that will make 30 egg rolls.  You can find the original recipe for 15 egg rolls here.

Southwestern Egg Rolls

Egg Rolls
4 cups corn (I use frozen corn that is thawed)
2-15oz cans of black beans, drained and rinsed
1-17oz package of frozen spinach (thawed, squeezed dry with a paper towel)
4 cups shredded Mexican or cheddar cheese (2-8oz bags)
2-4oz cans green chiles
5-6 chopped green onions
2 tablespoons taco seasoning (more or less, depending on how much you like spice)
1 package egg roll or wonton wrappers

Avocado Ranch Dipping Sauce
1/2 cup ranch dressing
1/2 avocado
1 tsp lime juice
1 tablespoon chopped cilantro (optional)

1. In a very large mixing bowl, mix all the egg roll ingredients together (except the wrappers).  Mix well.
2. Separate the egg roll wrappers very carefully because they have a tendency to rip.
3. Lay a wrapper out flat.  Spoon two generous spoonfuls onto the wrapper, in a line not quite in the middle.  The package should have instructions on how to wrap, see the picture below that I googled to help!
4. After they are all lined up on a greased baking sheet, brush each egg roll with olive oil.
5. Bake at 400 degrees for 15 minutes, or until lightly browned.  You will have to turn them once, halfway through.  If you would rather freeze them for later, see below.

1. For the dipping sauce, mash up the avocado in a small bowl and mix in the ranch dressing, lime juice, and cilantro if you used it.  That's all!

If you want to freeze any/all of them, be sure to do so before you cook them.  Lay them out on the baking sheet, but do not oil them.  Place them in your freezer on the baking sheet.  After a few hours, they should be frozen through.  Now place them all in a gallon baggie and they should keep for a while.  You can even just take one or two out for a personal snack.  Enjoy!