South Western Egg Rolls and Avocado Ranch Dip

I really like Mexican food and when I found this recipe I figured my family wouldn't mind testing it out for me. It was good, but be sure to really chop up the spinach, I didn't do such a great job so long pieces of spinach kept pulling out when you would bite into the egg roll.

Ingredients you will need:

For Egg Rolls:

2 cups frozen corn thawed

1 15oz can black beans drained and rinsed

1 9oz package of frozen spinach thawed and squeezed dry with paper towel

2 cups shredded Mexican cheese

1 7 oz can diced green chilies, drained

4 green onions, finely chopped

1 tsp ground cumin

1 tsp salt

1/2 tsp cayenne pepper

1 pkg of egg roll wrappers

For Avocado Ranch

3/8 cup mayo

3/8 cup sour cream

3 Tbs buttermilk

1/2 Tbs olive oil

1/2 Tbs lemon juice

1/2 green onion chopped

1/4 tsp salt

1 avocado, peeled and pitted

Preheat oven to 425. Line 2 baking sheets with foil and spray with cooking spray.  In a large bowl mix together all ingredients. Spoon small amounts of filling onto the wrappers.  Start at the corner, carefully start to roll the wrapper. When its almost 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 egg roll wrappers, placing them slightly apart on the baking sheet. Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes turning once during baking. Let cool a few minutes and they are ready to serve!

For the Ranch Dip place all ingredients in a blender and pulse until smooth.