Southwestern Egg Rolls

My friend Chelsie brought these egg rolls to Bunco night a few weeks ago. They were a hot item, and I was lucky to even get one! I got the recipe from her and decided Kyle had to try this! They were a huge hit at our house! Her recipe originally called for avocado ranch, but with the obsession I have with the Cafe Rio Cilantro dressing, I thought it would be a better way to go! I always base my recipe ratings by how quickly my family devours the meal. Well, this one gets a 10! You would've thought I'd given them sugar cookies with how quickly they were grabbing these! Next time we're going to try it with seasoned chicken or steak!

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

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

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 spray the tops of the egg rolls with cooking spray and bake for 15-17 minutes, flipping them at least once during baking.

Cafe Rio Cilantro Dressing:

2 cups prepared Ranch dressing

1 small bunch cilantro with stems removed

2 large or 4 small tomatillos

1/2 tsp minced garlic

2 tbsp fresh lime juice

1 tsp green Tabasco sauce

Wash cilantro and spin dry. Add cilantro to food processor and pulse until finely chopped Add tomatillos, garlic, lime juice, and green Tabasco sauce to the food processor and pulse until ingredients are finely pureed. add the ranch and pulse just until well combined. Chill for 1-2 hours. Serve.