Baked Southwestern Egg Rolls With Avocado Ranch Food
EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP
I love Southwestern Eggrolls but didn't like the grease and salt that went along with them. Now I make them at home and they are super easy to make and better for you. I serve them for dinner, instead of as an appetizer. Durring the week I use chicken I've already cooked and dried onion flakes so it doesn't take a lot of time but you could cook the chicken and some fresh onion before adding the rest of the filling ingreidents if you prefer. Also, the filling can be frozen and used later if you wanted to make less of the rolls. I did use low sodium or no salt added corn and beans, but the site didn't recognize those varieties.
Provided by Busy Lindsay
Categories < 60 Mins
Time 40m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 15
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
Make sure you don't fill the rolls too much or they will burst during cooking. Makes 48 small egg rolls or 24 big ones.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 35m
Yield 24 eggrolls
Number Of Ingredients 19
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.
SOUTHWEST EGG ROLLS & COOL AVOCADO DIP
A friend of mine made these egg rolls for my birthday treat several years ago. They are the best I have ever eaten.Becky Aylor, Sisters, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 egg rolls (1-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. , Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels., Meanwhile, combine the dip ingredients. Serve with egg rolls.
Nutrition Facts : Calories 297 calories, Fat 21g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 437mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE
Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
- Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
- Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
- Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
- Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
- Serve immediately with cilantro dipping sauce.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 25.2 g, Cholesterol 6.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 384.8 mg, Sugar 1.7 g
BAKED SOUTHWESTERN CHICKEN EGG ROLLS WITH AVOCADO RANCH DIPPING SAUCE RECIPE - (4.5/5)
Provided by á-25138
Number Of Ingredients 22
Steps:
- For egg rolls: Preheat oven to 425 degrees F. Prepare baking sheets with cooking spray. In a large bowl mix together chicken, corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two side 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. Place on baking sheet, not allowing egg rolls to touch. Lightly spray the tops of the egg rolls with cooking spray and bake for 7 minutes. Turn the egg rolls over and bake on the other side for an additional 7 minutes. For avocado ranch: Place all ingredients in a blender and pulse until smooth. Use immediately.
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