|Vegetarian Southwestern Egg Rolls and Dip|
They are JUST as good as the Chili's original Southwestern Egg Rolls, plus you can personalize the ingredients... perfection. These are vegetarian, but could easily have some shredded chicken in them if you wanted, and these were almost TOO easy to throw together. I'm definitely bringing them to the next potluck! This is my version, they are pretty spicy, so cut back on the spice if you prefer something more mild!
Vegetarian Southwestern Egg Rolls & Dip
1 diced green pepper
2 cups cor
2 cups shredded spinach
1-15 oz can black beans, drained and rinsed
3 cups shredded Mexican cheese
1- 4 oz can diced green chiles, drained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 dashes tabasco sauce
1 package of egg roll wrappers
1 cup Ranch dressing
1 avocado, peeled and smashed
1 teaspoon grated lime
Step 1: Assemble ingredients! You knew that one, right? :)
Step 2: Preheat oven to 400 degrees.
Step 3: Mix all the egg roll ingredients, not including wrappers, in a large bowl.
Step 4: Wrap 3 tablespoons of mix in one egg roll wrapper. Fold corners in and roll. (There are probably excellent instructions on the package.) Seal with water.
Step 5: Place rolled egg rolls on wax paper on a baking sheet and drizzle with olive oil.
Step 6: Bake at 400 degrees for 8 minutes. Flip. Bake 8 more minutes. Makes approximately 16 egg rolls.
Step 7: Make the dip! Sorry, actually, you need to do this while it's baking, that would be better.
Step 8: Peel and mash avocado. If you're like me, you are about to google 'peel avocado'. Don't. Because you don't actually peel it, you just scoop the avocado out of the peel with a spoon. Super easy.
Step 9: Mix avocado with ranch dressing and lime peel. That's it! Dip those babies!
Have left over egg roll wrappers? Try these:
Taco Egg Rolls