Southwestern Egg Rolls with Avocado Ranch

SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCHRecipe from: Cake and Allie

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 (7 oz) 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 15-20 minutes, flipping them at least once during baking.

AVOCADO RANCH

3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted

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

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Avocado Fries

Avocado Fries

Recipe Adapted from Sunset Magazine

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.

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Southwestern Egg Rolls with Avocado Ranch

Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)
Ingredients:

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 minutes, flipping them at least once during baking.

For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted

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

Adapted From Annies Eats and Confections of a Foodie Bride

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Grapefruit Avocado Salsa

To prepare the grapefruit for the salsa, cut it in half crosswise. Then with a knife carefully separate the pulpy flesh from the white membrane.

Then simply lift each section with a spoon and place into a bowl.

This salsa is bursting with both flavor and color. I especially love how the individual flavors combine together: the sweet, pungent taste of cherry tomatoes, the crunchy, juicy sweetness of the yellow bell pepper, the gentle buttery taste of the avocado along with the slight bitterness and the tangy flavor of the grapefruit, all drizzled with a tad of lime juice.

We had the salsa as a snack with chips. It would also go really well with lemon-marinaded chicken breast or white fish fillets, or you can use it as a topping for tacos.

Grapefruit Avocado Salsa
(Serves 4-6)

You will need
1 red grapefruit
1 avocado, peeled, pitted and finely chopped 
1 yellow bell pepper, cored and finely chopped 
1 cup cherry tomatoes, quartered
1 tbsp finely chopped fresh cilantro
Juice of 1/2 lime
A dash of white pepper
Salt, to taste

Directions
1. Cut the grapefruit in half crosswise, then carefully slice to separate each grapefruit section from its surrounding membrane. Spoon out the sections and place in a large bowl. Repeat with the other grapefruit half and discard the remaining peel. 
2. Add avocado, bell pepper, cherry tomatoes, and cilantro to the bowl with the grapefruit. Drizzle with lime juice and season with salt and pepper. Gently toss to combine. Spoon out into a serving bowl. Serve as an appetizer with tortilla chips, or as a topping for fish or chicken.

gooseberrymooseberry.com

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