Baked Southwestern Egg Rolls w/ Cilantro Ranch Dressing

** Recipe from Red Couch Recipes **

* 2 c. frozen corn, thawed
* 1 (15 oz.) can black beans, rinsed and drained
* 2 c. shredded Mexican cheese blend or Cheddar
* 1 (4 oz.) can diced green chiles, drained
* leaves from 1/2  bunch cilantro
* 4 green onions, chopped
* 1 tsp. ground cumin
* ½ tsp. chili powder
* ½ tsp. pepper
* ¼ tsp. cayenne pepper
* 1 package egg roll wrappers (about 24 total)

Heat oven to 425 & lightly oil a baking sheet with cooking spray.  In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.  Place about 2-3 Tbl. of the filling on top of the egg roll wrapper.  Have the egg roll corners pointing towards you.  It will be a diamond-shape.  Tuck the nearest egg roll corner near you underneath the filling and make it tight.  Put a little bit of water on the egg roll and fold the left corner in.  Put a little bit of water on the egg roll and then fold the right corner in.  Roll the egg roll and then seal the corner with water. Bake the egg roll with this top down on the pan.  (Repeat process for all egg rolls.)  Place the sealed egg rolls on the baking sheet seam side down and drizzle the tops with olive oil.   Bake about 15 min, or until lightly brown, turning halfway through baking. Serve warm with Cilantro Ranch Dressing.


Cilantro Ranch Dressing
* 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
* 1 c. mayonnaise (NOT Miracle Whip)
* 1 c. buttermilk
* 2 tomatillos, remove husk, diced
* 1/2 bunch of fresh cilantro -- washed, but you don't need to take the stems off.
* 1 clove garlic
* juice of 1 lime
* 1/2 - 1 jalapeno -- depending on your preference

Mix all ingredients together in the blender.