Description
Crispy Southwest Egg Rolls with Avocado Dip
Ingredients
For the Egg Rolls:
1 cup black beans (rinsed and drained)
1 cup corn (fresh, frozen, or canned)
1 red bell pepper (diced)
2 green onions (chopped)
1/2 cup shredded cheese (cheddar or pepper jack)
1/4 cup cilantro (chopped)
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
8-10 egg roll wrappers
Oil for frying
For the Avocado Dip:
1 ripe avocado
1/4 cup sour cream or Greek yogurt
1 tbsp lime juice
1 clove garlic (minced)
Salt to taste
Directions
Prepare the Filling: In a large bowl, combine black beans, corn, red bell pepper, green onions, shredded cheese, cilantro, cumin, chili powder, salt, and pepper. Mix well.
Assemble the Egg Rolls: Lay an egg roll wrapper flat with one corner pointing toward you. Add 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of water. Repeat with remaining wrappers and filling.
Fry the Egg Rolls: Heat oil in a deep skillet or pot over medium heat. Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
Make the Avocado Dip: In a blender or food processor, combine avocado, sour cream, lime juice, garlic, and salt. Blend until smooth and creamy.
Serve: Plate the egg rolls and serve warm with the avocado dip on the side.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 (2-3 egg rolls per person)
Calories: 350 kcal per serving
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