2 cups frozen corn, thawed 1-15 oz can black beans, rinsed and drained 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel 2 cups shredded Mexican cheese 1 (7 oz) can diced green chiles, drained 4 green onions, finely chopped 1 tsp ground cumin 1/2 tsp chili powder 1 tsp salt 1/2 tsp cayenne pepper 1 package of egg roll or wonton wrappers Wonton Wrappers, Recipe, Southwestern Eggs Rolls, Eggrolls, Food, Egg Rolls, Ranch Dips, Avocado Ranch, Holiday Appetizers
Also on these boards
Southwestern Egg Rolls with Avocado Ranch Dip -- These were wildly easy to veganize. I used full-size wraps, though; I'm not patient enough to roll up a bunch of tiny wontons. These were a huge hit with all our guests, even the meat-and-potatoes guys! The sauce was only so-so, though -- more like a thin guacamole. After the first go, we just started serving them with our favorite guacamole.
These Southwestern Egg Rolls are a family favorite - filled with chicken, corn, beans, spinach and tex-mex spices. Serve with Avocado Ranch Dipping Sauce.
Baked Southwestern Eggrolls - I LOVE these; this is a delicious version, and so much less greasy. I love southwestern egg rolls but I don't love deep-fat frying, so this baked version is a keeper.