Ingredients
Scale
For Egg Rolls
- 2 cups frozen corn
- 15 ounce black beans, drained and rinsed
- 9 ounce frozen chopped spinach, thawed and drained
- 2 cups shredded Mexican cheese
- 4 ounce diced green chilies, drained
- 2 green onions, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick’s Fiesta Citrus spice
- 1 package egg roll wrappers
For Sauce
- 1/2 cup ranch dressing
- 1/2 medium ripe avocado, peeled and mashed
- 1 tablespoon cilantro, fresh, minced
Instructions
For egg rolls
- Preheat oven to 400 degrees.
- Combine all ingredients except the egg roll wrappers together in a large bowl.
- Scoop around 2-3 tablespoons in the wrappers.
- Wrap per instructions on package.
- Spray baking sheet with non-stick cooking spray.
- Place on baking sheet.
- Brush each egg roll with olive oil.
- Cook for 15 minutes until golden brown. Flip once during the middle.
For Sauce
- Combine all ingredients for the sauce until thoroughly mixed.
