Southwestern Egg Rolls with Avacado Ranch

For the egg rolls:
 - 2 cans shoepeg corn, drained
 - 1-15 oz can black beans, rinsed and drained
 - 4 oz frozen chopped spinach, thawed and squeezed dry with paper towel
 - 1 c. fresh cilantro, picked and chopped
 - 2 cups shredded Mexican cheese (I use 2% reduced fat or Cabot 75% reduced fat)
 - 1-7oz can diced green chiles, drained
 - 1 TBS onion powder
 - 1 tsp ground cumin
 - 1/2 tsp chili powder
 - 1 tsp salt
 - 1/2 tsp cayenne pepper
 - avocado (optional, but if you choose to include them, you can use anywhere from 2 to 6 of them: peeled, pitted, and chopped into pieces)
 - 1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix everything together (except--obviously--the wrappers). 

Use a spoon to scoop filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two sides and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

Makes 48 mini rolls (wonton wrappers) or 28 regular rolls (egg roll wrappers). The tiny little wonton wrappers are tedious, but very tasty and the right size for bite-size party snacks. If you go with wonton wrappers, you will very likely need to leave them in the oven longer than 15 minutes. In my experience, the bake-time for the egg-roll size is more like 20-25 minutes. You'll know they're done when both sides are brown and starting to crisp.

For avocado ranch:
 - 3/8 cup light mayonnaise
 - 3/8 cup light sour cream
 - 3 Tbs milk
 - 1/2 Tbs olive oil
 - 1/2 Tbs lemon juice
 - 1 tsp onion powder
 - 1/4 tsp salt
 - 1 avocado, peeled and pitted

Place all ingredients in a blender and pulse until smooth. Use immediately.

These were TRULY delicious. Both times I've made these, husband told me they tasted better than an appetizer ordered in a restaurant. High praise from an "eat out addict" like my love.  I used wonton wrappers the first time and egg roll wrappers the second.  They were truly good both ways: nice and crispy, so flavorful and delicious. But I will admit that loading the wonton wrappers got very tedious, so I'll probably stick to the bigger egg roll wrappers unless I'm making them for a party.  I was shocked by how "ranch-like" the avacado ranch was, since there's not actually any ranch in the ingredients list.  It was fresh and delicious. 

**Recipe adapted from a similar item found at cake&allie.**