California Egg Rolls with Avocado Ranch Dip

All the southwestern themed chain restaurants have a similar dish on their appetizer menu. (And we all love them!)

8 egg roll wrappers
1 bag frozen spinach
1 orange bell pepper minced
1/2 onion minced
2 cloves garlic minced
1 can black beans drained and rinsed
1 can Hormel chicken chili
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon ground nutmeg
Salt and pepper to taste
8 ounces shredded Monterey Jack cheese
1 egg yolk beaten
Water

1 ripe avocado
1 teaspoon dried mustard
1 tablespoon ranch seasoning
2 chipotle peppers
Salt and pepper to taste
3/4 cup canola oil
1 tablespoon sour cream
1 tablespoon white vinegar or lemon juice

In a large heavy bottom skillet over medium heat add the peppers and spinach drizzle with olive oil then let cook until the spinach is thawed and about half its original size. Now add in the onions and garlic. Let this cook for another 5 minutes then add the black beans and chili. Let this cook until a thick sauce forms then remove from heat and place in a large mixing bowl. Set aside. Lay an egg roll wrapper on a flat surface with one corner facing you making a diamond shape. Add 1 teaspoons of cheese and 2 teaspoons of the filling. Fold up the bottom of the diamond the each side making and envelope shape. Tuck in the edges and roll the rest of the way sealing the top point with a little bit of water, place seam side down on a baking sheet. Once you have all of the egg rolls made brush the tops with the egg yolk and place in a 375 degree oven. While the egg rolls are cooking place the avocado in the bowl of a food processor turn on low speed then add the salt and pepper. While the food processor is running slowly stream in the oil stopping to check the consistency and scrap down the sides. This should start to get thick like mayonnaise. Once half of the oil is in add the vinegar, chipotle peppers and ranch powder. Stream in the rest of the oil. Add in the sour cream then transfer to a small mixing bowl. This will still need to be mixed a bit because it will want to separate. Get your wire whisk and use a little elbow grease and whisk it into a nice thick sauce. Once the egg rolls are golden brown remove from the oven and serve with the delicious ranch dip! For more on this recipe or any others please email me at alesia.leach@gmil.com