From Allie at cakeandallie.com:
2 cups corn
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
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 chopped
1. Preheat oven to 425 degrees. Line at least 2 baking sheets with aluminum foil and spray with cooking spray.
2. Mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
3. Using a spoon, scoop a small amount of filling onto the wrapper. Do not overfill or they may fall apart. Starting at a corner closest to you, carefully start to roll the wrapper over the mix. When it’s slightly rolled, tuck in the left and the right corners. Continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll.
4. Place them slightly apart on the baking sheet. Repeat with remaining wrappers and filling.
5. When the baking sheet is filled, lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes (or until browned), turning at least once.
6. While the egg rolls are baking, blend mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onion, salt, and avocado until smooth.
Serve immediately. Makes about 48 mini egg rolls or 24 regular egg rolls.
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