baked southwest avocado egg rolls with spicy cilantro ranch
Crispy, oven-baked finger food stuffed with wholesome goodness, plenty of cheese (also wholesome) and a pinch-your-ass jalapeno ranch dip.
Ingredients
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 3 green onions, chopped
- 1 avocado, diced
- 1/3 cup whole milk Greek yogurt, or sour cream
- 1/2 cup fresh cilantro, chopped
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 1/2 cups Monterey jack cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1 package egg roll wrappers
spicy cilantro ranch
- 1/2 cup mayonnaise, or vegan mayonnaise (I used the latter)
- 1/2 cup plain whole milk Greek yogurt
- 2 tbsp lime juice
- 1/3 cup fresh cilantro
- 2 tbsp fresh chives
- 1 jalapeno, deseeded
- 3 cloves garlic
- 1 tsp onion powder
- kosher salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees. Line two large baking sheets with parchment paper.
- In a large bowl, stir together the black beans, corn, avocado, Greek yogurt, chopped cilantro, cumin, chili powder, smoked paprika, oregano, garlic, and the cheeses until well combined.
- Lay an egg roll wrapper on a flat surface so it resembles a diamond facing you. Rub around the edges with a bit of water. Spoon 1-2 tablespoons of filling into the wrapper. Fold in the bottom, then the sides, then roll towards the top of the wrapper. Set seam-side down on the prepared baking sheet. Repeat with remaining wrappers and filling. You will get anywhere from 15-20 egg rolls depending on how much filling you use in each.
- Brush each egg roll with olive oil. Bake for 10-12 minutes on one side, then flip and bake an additional 10-12 minutes. Remove from oven. The egg rolls will continue to crisp up as they cool slightly.
- To make the ranch, add all ingredients to a food processor. Whip until creamy. Alternatively, finely chopped the cilantro, chives, jalapeno, and garlic cloves by hand, then add to a jar with the mayonnaise, yogurt, lime juice, onion powder, salt and pepper and shake until thoroughly combined.
- Serve egg rolls with the spicy ranch and additional lime juice, as desired.
Notes
*Egg roll wrappers: I used these for this recipe, but any rectangular wrapper will do.
*To make ahead: Prepare the filling as directed. Cover and refrigerate up to 2 days, then continue with the remaining process.
*To make vegan: Omit the cheese or substitute for vegan cheese, and use a dairy-free yogurt.
*Storing: Egg rolls can be kept, covered, in the refrigerator for up to 3 days.
*To reheat: Set on a baking sheet and heat in the oven for 10 minutes at 350 degrees.