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Southwestern Egg Rolls with Avocado Ranch

Ingredients

• For the egg rolls:
• 2 cups frozen corn, thawed
• 1-15 oz can black beans, rinsed and drained
• 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
• 2 cups shredded Mexican cheese
• 1-7oz can diced green chiles, drained
• 4 green onions, finely chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 package of egg roll or wonton wrappers
• For avocado ranch:
• 3/8 cup mayonnaise
• 3/8 cup sour cream
• 3 Tbs buttermilk
• 1/2 Tbs olive oil
• 1/2 Tbs lemon juice
• 1/2 green onion, chopped
• 1/4 tsp salt
• 1 avocado, peeled and pitted

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