Thursday, October 4, 2012

Southwestern Eggrolls with Avocado Ranch dip!

I am in love with southwestern eggrolls with avocado dip. Seriously these are on my list of things I would request if I knew I was about to die. Our base offers one afternoon a month of free daycare to all the families going through a deployment. I use my afternoon of free time to drive a hour round trip just to go the restaurant that sells these eggrolls. I am not kidding when I say I am obsessed.

I ended up only using half the filling and putting the other half in the freezer for the next time we want to make these. One package of wonton wrappers used half the filling and made about 48 tiny little "eggrolls". They were good and a bit spicy. I would probably cut the Cayenne down to half if I made them for my toddlers again. There were also plenty leftover for lunch or dinner tomorrow as well.

Southwestern Eggrolls with Avocado Ranch dip

For the egg rolls:
 frozen corn $0.25
black beans $0.12
frozen chopped spinach $0.42
Mexican cheese $0.44
diced green chiles $0.44
green onions $0.09
cumin $0.02
chili powder $0.01
salt $0.02
cayenne pepper $0.05
1 package of egg roll or wonton wrappers $1.79
For avocado ranch:
mayonnaise $0.75
sour cream $0.59
buttermilk $0.04
olive oil $0.03
lemon juice $0.03
green onion $0.02
salt $0.01
1 avocado $0.69

Total for egg  rolls and dipping sauce: $5.81

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