Southwest Eggrolls

Southwest Egg Rolls
Adapted from http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/

We keep making these crispy, cheesy, snackable egg rolls. And they keep getting better. The first time we made these, we just froze the egg rolls and then baked them later, and they were good. Surprisingly, the dipping sauce freezes pretty well too.The second time we made these we lightly pan fried them, then froze them. When it came time for eating, I let them thaw in the fridge and then baked them at 350 to toast them up. WOW!They were just...wow!  This appetizer just became a full course meal.

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

Directions:

In a large bowl mix together 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, placing them slightly apart on the baking sheet.  Lightly pan fry the egg rolls, cool them slightly, and then freeze.

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
Place all ingredients in a blender and pulse until smooth.