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Southwestern Egg Rolls with Avocado Sauce


For the eggrolls:

  • 2 cups frozen corn thawed
  • 15 ounce can black beans rinsed and drained
  • 9 ounce package frozen spinach thawed and squeezed dry
  • 2 cups shredded Mexican cheese
  • 7 ounce can diced green chilis drained
  • 4 green onions finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • scant 1/4 teaspoon cayenne pepper
  • 1 package egg roll wrappers

For the avocado sauce:

  • 6 Tablespoons mayonnaise
  • 6 Tablespoons sour cream
  • 3 Tablespoons buttermilk
  • 1/2 Tablespoon olive oil
  • 1/2 Tablespoon fresh lime juice or lemon juice
  • 1/2 green onion chopped
  • 1/4 teaspoon salt
  • 1 avocado peeled and pitted
  • Cilantro Lime Rice


  1. Preheat oven to 425 degrees F. Line 2 baking sheets with aluminum foil and spray with cooking spray.
  2. In a large bowl mix, together corn, beans, spinach, cheese, chilis, onions and spices.
  3. Get your work area ready to assemble the egg rolls. Spread out a sheet of foil and fill a small bowl of water. Get a brush to use with the water. If you don't have a brush, you can use the back of a spoon to moisten the wraps. (The pics show waxed paper on top of the foil. I only did this to reduce the glare for photography.)
  4. Wet a paper towel and squeeze out excess moisture. Use this to cover egg roll wrappers to keep them from drying out. You could also use a slightly damp dish towel. If you can roll quickly, you may not need to do this, but the wrappers will dry out if left out uncovered for an extended period of time.
  5. Place a wrapper in front of you with points facing north/south. Brush the top left and right edges lightly with water using your brush or the back of a spoon.
  6. Spoon or scoop a small amount of filling in the bottom third of the wrapper. I use about 1/4 cup of filling for each egg roll.
  7. Bring the bottom corner of the wrapper up and over the filling, using it to pull back on the filling as if you are tightening the roll. Use your fingers to tuck in any stray filling that may be escaping the sides.
  8. Roll egg roll partially, then flatten sides of the wrapper against the filling. Brush flattened sides with water and wrap them up on top of the egg roll. Finish rolling until egg roll is fully wrapped.
  9. Place wrapped egg rolls on prepared sheets. Spray very lightly with cooking spray.
  10. Bake for 15 minutes, flipping them once during baking.
  11. While they bake, make the sauce.
  12. Place all ingredients into a blender or food processer (I use a mini Cuisinart for this.) Use as a dip for egg rolls. Serve with Cilantro Lime Rice.

Recipe Notes

* I only use a scant 1/4 teaspoon of cayenne to just give a hint of heat. If you like things spicy, use 1/2 teaspoon of cayenne in your egg roll mixture. You could also spice things up by adding some chopped jalapeno or hot sauce to the avocado sauce.

*You can find egg roll wrappers in the refrigerated section of the produce department.

Eggroll and Avocado Sauce Recipe from Cake and Allie

Cilantro Lime Rice from The Merchant Baker

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