Southwest Egg Rolls with Avocado Lime Ranch Dip

Southwest Egg Rolls with Avocado Lime Ranch Dip

I was inspired to make this after seeing a similar recipe on Pinterest. It didn't live up to my standards so I made my own :)

Avocado Lime Ranch Dip

• 1 cup ranch
• 1/2 cup sour cream
• 1/2 tsp fresh cilantro, finely chopped
• 1/2 avocado, mashed
• 1 tsp lime juice

Ranch dip: take 1/2 avocado and mash in bowl. Add lime juice, cilantro, ranch and sour cream. Mix together, cover and set in fridge.

Egg Rolls

• 1 package egg roll wraps
• 4 cups fresh spinach, washed and drained
• 1 can black beans, rinsed
• 1 cup frozen corn
• 4 green onions, chopped
• 1/2 red bell pepper, chopped
• 4 oz shredded cheese, monterrey jack or cheddar
• 2 tbs olive oil
• 1 lime, juiced (minus 1 tsp for sauce)
• Cumin
• Vegetable oil for deep frying

Heat up frying oil on medium high heat. If you don't have a deep fryer heat 2 inches on oil in a deep fry pan.

In large saute pan heat 2 tbs oil and add onion, red bell pepper, green onion, a few generous shakes of cumin and lime juice until veggies soften up. Add spinach, corn, and black beans until spinach is cooked. Remove from heat, add shredded cheese and mix. Fill each wrapper with approximately 2 tablespoons filling. Take the egg roll wrapper and follow instructions on wrapper on how to fold the egg rolls.

Carefully place egg rolls in oil and fry for 1-2 minutes on each side until brown. Cool on paper towel. Serve with ranch dip.