Corner Kitchen: Southwest Egg Rolls

LUBBOCK, Texas (KJTV) - Recipe provided by United:

· 2 cups frozen corn, thawed

· 1 can black beans, rinsed

· 1 pkg (10 oz.) frozen spinach, thawed and drained

· 1 can (4 oz.) green chile

· 2-3 green onions, chopped

· 1 tsp. cumin

· ½ tsp. pepper

· 15 eggroll wrappers

Optional Dip:

· ½ cup Bolthouse Yogurt Ranch

· 1 avocado. mashed

· 1 Tbsp. fresh cilantro

1. In large bowl, combine all ingredients except wrappers. Stir until well mixed.

2. Place ¼ cup mixture in middle of an eggroll wrapper. Fold one end in, then each side; roll and place seam side down. Place on greased cookie sheet and spray eggroll with cooking spray. Repeat for each wrapper.

3. Bake at 425 degrees for 10-15 minutes or until golden brown. Remove from oven and serve.

4. For dip: in small bowl whisk together dressing, avocado and cilantro.

5. Serve eggrolls with dip or drizzle dip over eggrolls.

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