Vegetarian Southwestern Egg Rolls

If you've ever eaten at Chili's then you know about their Southwestern Egg Rolls of amazingness! I have never met a soul who had tried them and had not fallen in love with them. Theirs are not vegetarian as they have chunks of chicken in them.... But mine are! And they are just as delectable too!

Vegetarian Southwestern Egg Rolls & Dip

Ingredients:
Egg Rolls
1 diced green pepper
2 cups corn
2-3 cups shredded spinach
1-15 oz can black beans, drained and rinsed
2 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

Dip
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 5 more minutes. Makes approximately 18 egg rolls.

Step 7: Make the dip! Sorry, actually, you need to do this while it's baking, that would be better.


Dip:

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!