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Southwestern Egg Rolls with Avocado-Cilantro Dip

Crispy, golden egg rolls filled with a savory mixture of black beans, corn, peppers, and cheese, served with a creamy and zesty avocado-cilantro dipping sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: Fusion, Tex-Mex
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Egg Roll Filling
  • 1 tbsp olive oil
  • 0.5 cup red bell pepper diced
  • 0.25 cup onion diced
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn frozen, fresh, or canned
  • 1.5 cups Monterey Jack cheese shredded
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 12-15 egg roll wrappers
Avocado-Cilantro Dip
  • 1 large avocado ripe
  • 0.5 cup fresh cilantro packed
  • 0.25 cup sour cream or Greek yogurt
  • 2 tbsp lime juice fresh
  • 1 clove garlic

Equipment

  • Food processor or blender
  • Large Skillet
  • Large mixing bowl
  • Deep skillet or Dutch oven for frying
  • Wire rack or paper towels

Method
 

  1. Make the dip: Blend avocado, cilantro, sour cream, lime juice, garlic, and salt until smooth. Refrigerate.
  2. Sauté bell pepper and onion in olive oil until soft.
  3. Combine sautéed veggies, black beans, corn, cheese, and spices in a bowl.
  4. Place 1/4 cup filling in each egg roll wrapper, fold, and roll tightly, sealing with water.
  5. Heat 2 inches of oil to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes until golden brown.
  6. Drain on a wire rack or paper towels.
  7. Serve warm with the avocado-cilantro dip.

Notes

For a baked version: Brush egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway, until golden and crispy.