Baked Avocado Club Egg Rolls With Spicy Ranch Dip Food

BAKED AVOCADO CLUB EGG ROLLS WITH SPICY RANCH DIP

Steps:

• Preheat oven to 400 degrees F. Spray baking tray and set aside.
• In a medium bowl, combine all the ingredients for the filling (sans eggroll wrappers).
• One at a time, lay the wrappers on a clean surface. Add filling (about 1/4 cup) to the center. Fold the bottom edge/point over the filling, then fold in the left and right sides so that they overlap slightly. Roll up to enclose the filling, moistening the last edge/point with water to seal. Place on the greased tray and repeat with the remaining wrappers.
• Bake egg rolls for 10 minutes. Turn the egg rolls over and spray the other side. Bake an additional 10 minutes.
• Serve with spicy ranch dip.

EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP

Steps:

• In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
• Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
• Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
• Serve with salsa, sour cream and avocado ranch dip.
• To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.

BAKED SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCH

Steps:

• For Egg Rolls:.
• Preheat oven to 425 degrees Fahrenheit.
• Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• In a large bowl mix together corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
• Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper.
• Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two sides and continue rolling to the last point.
• Wet your finger with water and dab a bit on the corner to seal the egg roll.
• Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
• Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
• For Ranch:.
• Place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onin, salt, and avocado in a blender and pulse until smooth.
• Use immediately.

AVOCADO CLUB EGG ROLLS

Steps:

• Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (faced as a diamond, not a square).
• Distribute the chicken, tomatoes, bacon and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.
• Lightly stir the eggs in a small bowl. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.
• Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.
• Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper and place the finished egg rolls in the dish, making sure they do not touch one another. If you're going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
• Heat the oil to 375 degrees in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs and fry for another 1 to 1 1/2 minute, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally. Serve the egg rolls with the Ranchito Sauce.
• To Make Ranchito Sauce: Whisk 1/2 cup of ranch dressing with the mayonnaise and hot sauce.

AVOCADO EGG ROLLS WITH CREAMY CILANTRO RANCH DIP

Steps:

• Cut all avocados in half and scoop out the center. Chop the tomato, green onions and garlic and toss into a bowl with the avocados. Put cumin, chili powder and lime into the bowl. Mash gently with potato masher until creamy, but there are still chunks of avocado. Remember, don't over do it.
• To assemble the egg roll: Peel off one egg roll wrapper. Place about 2 tablespoons of the avocado mixture at one end of the wrapper.
• Roll once. Fold in the sides. Continue to roll. Moisten the end of the wrapper with water. Finish rolling and press the wet end of the wrapper closed.
• Continue making egg rolls until all the filling is used.
• Place each egg roll on a damp paper towel covered with a damp paper towel so as not to dry out.
• Heat oil in a skillet. Cook rolls in hot oil over medium high heat. Brown egg rolls on each side turning when needed. When browned on each side place on paper towel lined plate. This may be done in batches.
• Season with salt and serve with dipping sauce.
• To Make Creamy Cilantro Ranch Dip: Place all ingredients into a bowl and whisk until smooth.

SPICY SOUTHWEST EGG ROLLS

Steps:

• Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
• Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
• While chicken is cooking, dice your vegetables.
• Once chicken is done, remove from heat; set aside.
• Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
• Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
• Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
• Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
• To assemble eggrolls:.
• Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
• Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
• Repeat with each eggroll wrapper.
• When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
• To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
• I like to dip these in a spicy avocado sauce or salsa.