Southwest Egg Rolls with Creamy Avocado Dip Recipe

Egg Rolls:

• ½ can olives, sliced (or 1 small can pre-sliced olives)
• ½ can corn, drained
• ½ can black beans, rinsed
• ½ cup spinach (freeze-dried and reconstituted or frozen)
• ½ cup colby jack cheese (or any Mexican cheese blend)
• 4 oz can diced green chiles
• ½ cup green onion, sliced
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• 1 Tbsp lime juice
• 1 avocado, cubed
• 1 pkg wonton wrappers

Creamy Avocado Dip:

• ¼ cup + 2 Tbsp light mayonnaise
• ¼ cup + 2 Tbsp light sour cream
• 3 Tbsp skim milk
• 1 Tbsp lemon juice
• ½ Tbsp extra virgin olive oil
• 1 green onion stalk, sliced
• ½ tsp salt
• 1 avocado

• EGG ROLLS: Combine all egg roll filling ingredients in a bowl. Spoon about 1 tablespoon of the mixture onto the center of each wonton wrapper. Moisten the wrapper edge with a little water and fold to seal.
• Arrange the filled egg rolls on a foil-lined baking sheet sprayed with nonstick spray. Lightly spray the tops of the egg rolls—use only a light coating so they brown evenly and won’t take too long to crisp.
• Bake at 425°F (220°C) for 15–20 minutes, turning the egg rolls once halfway through baking, until golden and crisp.
• CREAMY AVOCADO DIP: Place all dip ingredients in a blender or food processor and puree until smooth and creamy. Adjust seasoning or thickness with a little extra milk or lemon juice if needed. Serve the dip alongside hot egg rolls.