{Food Dish} Best Party Food Contest: 1st Runner-up

Just one more recipe to go until we unveil our winner. But don't discount today's recipe, the 1st runner-up: Southwestern Egg Rolls with Avocado Ranch, by Sara Lundberg!

This appetizer has it all: crispy exterior, soft and gooey interior, and a great spicy flavor profile cooled down with some delicious dipping sauce. These egg rolls are fun and delicious.



Southwestern Egg Rolls with Avocado Ranch

Egg Rolls
2 cups frozen corn, thawed
1 (15-ounce) can black beans, rinsed and drained
1 (9-ounce) package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (4-ounce) can diced green chiles, drained
2 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 package of egg roll or wonton wrappers

Ranch Avocado Dipping Sauce
1/2 cup ranch salad dressing
1/2 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel

Preheat oven to 400.

In a large bowl mix all the egg roll ingredients together ( except the egg roll wrappers).

There should be instructions in the back of the wrappers about how to roll them.
Once they are all wrapped place egg rolls onto parchment paper on a baking sheet
Brush a small amount of Olive Oil onto each roll and cook for 15 minutes. You will have to turn them once.

They are ready once they are golden brown.

Sara Lundberg

Other top recipes from the contest:
Winner: Mango-Bacon Guacamole

2nd Runner-up: Bacon-wrapped Italian Chicken

Honorable Mention: Italian Pasta Bites

Honorable Mention: Sweet Ham and Swiss Sliders

Stay in the loop!
Enter your email to receive updates on our LDS Living content