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Southwestern Egg Rolls with Avocado Cilantro Sauce
Southwestern Egg Rolls with Avocado Cilantro Sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Create a zesty Southwestern egg roll with a flavorful cilantro sauce for an exciting twist on a classic dish from Chungah Rhee of Damn Delicious.
Ingredients:
  • 0.75 cup loosely packed fresh cilantro leaves
  • 0.33333334326744 cup sour cream
  • 1 jalapeno pepper, seeded and deveined
  • 2 tablespoons mayonnaise
  • 1 clove garlic
  • 1 lime, juiced
  • Kosher salt and freshly ground pepper, to taste
  • 2 avocados, halved, peeled, pitted
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (frozen, canned or roasted)
  • 1 roma tomato, diced
  • 1 teaspoon chili powder
  • 0.33333334326744 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 8 egg roll wrappers
  • Reynolds Wrap® Heavy Duty Aluminum Foil
Instructions:
  • Preheat oven to 425 degrees F and line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray the foil to prevent sticking.
  • In a food processor, blend together cilantro, sour cream, jalapeño, mayonnaise, garlic, and lime juice until smooth. Season with salt and pepper to taste, then set aside.
  • Use a potato masher to blend the avocados. Mix in the black beans, corn, tomato, lime juice, chili powder, cumin, salt, and pepper, and delicately mix everything together.
  • Put a dollop of avocado mixture in the center of each wrapper. Fold the bottom edge of the wrapper tightly over the filling, tuck in the sides, and roll until the top of the wrapper is reached. Seal the edges by moistening them with water and pressing. Repeat with the rest of the wrappers and avocado mixture.
  • Arrange the egg rolls on the baking dish and gently spritz with nonstick spray.
  • Bake in the oven until golden brown and crisp, for about 18 to 20 minutes.
  • Enjoy this dish right away with a side of flavorful cilantro dipping sauce.

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