Southwestern Egg Rolls

3 cups shredded Colby jack or Mexican blend cheese
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) pkg frozen chopped spinach, thawed
1 (4 oz.) can diced green chiles, drained
5 green onions, chopped
2 chopped jalapeño peppers, stemmed with veins and seeds removed
2 Tbsp. Southwest Spice Blend
1 tsp. Oregano - Mexican
1 (16 oz.) package egg roll wrappers
2 eggs, lightly beaten
1 cup sour cream
1 Tbsp. Sweet Habanero Sugar
1 Tbsp. Coastal Blend Seasoning
1 cup diced ripe avocado
2 Tbsp. fresh lime juice
Zest from half a lime
For Southwestern Eggrolls:

PREHEAT oven to 425°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

COMBINE cheese, corn, black beans, spinach (squeeze in a clean kitchen towel to remove excess liquid), chiles, green onion, jalapeno, Southwest Spice Blend, and Oregano - Mexican in a large bowl. Mix together until evenly combined.

PLACE 1 egg roll wrapper on counter, with one corner facing you. Dip finger tips in water and moisten all 4 edges of wrapper. Fill ¼ cup of filling in center, pulling wrapper end facing you, up, over, and around filling. You should have about 1" of space on either end of wrapper.

FOLD corners up and over towards center of wrapper, with firm but gentle pressure, creating a log shape. Roll log away from you to form a somewhat tight egg roll. Place on prepared baking sheet, seam side down.

BRUSH egg rolls with egg and bake until golden brown and crisp, 18-20 mins. Rotate baking sheet once halfway through baking.

For Spicy Avocado Crema Dip:

PUREE sour cream, Sweet Habanero Sugar, Coastal Blend Seasoning, avocado, lime juice, and lime zest in a blender or food processor until smooth. Transfer to a bowl and refrigerate covered until ready to use.

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