Southwest Egg Rolls with Avocado-Lime Ranch

I promised you recipes from Otto's birthday party and I'm keeping good on my word.

Since I've been doing well (except for the party...it was my splurge day. I was extra good all week) I'm taking a month long break from Sugar-Coated Sundays.  This will definitely cut down on the amount of "mandatory" sweets in my house.  Instead I'll be dishing out all the birthday party recipes.  I think there are enough for 3 weeks.  We'll see!

First things first.  Yes, I made my mom's highly coveted, always asked for Hot Wing Dip.  Yes I put some aside so I could have leftovers later.  I'm sneaky like that and this dip is good cold too.

{Egg Roll assembly station and Otto's airplane}

Now onto some new yumminess.  I am loving these Southwest Egg Rolls.  I like to order them when we go out, but Mike is always hit and miss about them.  After getting a deep fryer for my birthday {Thanks Dad and Joyce!!!!} 

I finally busted out this recipe and got down to business.  The dip really puts these egg rolls over the edge.  It's got a great creamy flavor from the ranch and avocado, and the much needed acidic tang from the lime juice.  Two very enthusiastic thumbs up!

"My entry into Five Little Chefs Fantastic Thursday sponsored by Appliances Online."

Southwest Egg Rolls with Avocado-Lime Ranch
Adapted from Budget Savvy Diva

Ingredients:
Egg Rolls
2 cooked chicken breasts, diced
2 cups frozen corn, thawed
15 ounce can black beans, drained
2 cups shredded Mexican cheese
4 ounce can diced green chiles, drained
1/4 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon Cayenne pepper
1 package egg roll wrappers  {in the refrigerated section of your grocery store's produce dept}

Avocado Lime Ranch
1 cup ranch salad dressing
1 ripe avocado, peeled and mashed
1 1/2 teaspoons lime juice
1/4 teaspoon Adobo seasoning
1/4 teaspoon cumin
1/8 teaspoon chili powder
1 tablespoon cilantro, minced (optional)

Directions:

1. Preheat deep fryer to 375 degrees F, or oven to 400 degrees F.
2. In a large bowl, mix all the egg roll ingredients together (except the egg roll wrappers).
3. Place 1 tablespoons egg roll filling in the center of the egg roll wrapper.  Fold egg roll up per package instructions.  (see pictures below)
4. Place egg rolls in hot oil for 2 to 3 minutes until golden brown; remove to paper towels to drain.  OR, place on a parchment paper line baking sheet, brush with oil, and bake for 15 minutes - turning once.
5. Mix together ranch ingredients and serve along side or over the top of the slightly cooled egg rolls.

These egg rolls got fabulous reviews at the party.

I made them all in one sitting, put them on a foil lined baking sheet, frozen 'em, and popped them into a Ziploc until I was ready to fry.  Freezing these egg rolls is a great way to pre-prep for your party and have less work day before or day of.

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