Look at that deliciousness right there. Have you ever seen anything so beautiful before? What could be better than black beans, corn, cheese and some other tasties, wrapped up in an egg roll wrapper and dipped in an avocado cream sauce?
Nothing people. Nothing.
I made these way back in February for the Super Bowl and completely forgot about them until this past weekend. How I forgot, I’ll never know, but I did. I thought they would be fun for our Cinco De Mayo themed weekend… except, we ate these on Monday so I guess that doesn’t count. They are also “Southwestern” not really “Mexican” sooo… I really lost on this one. I’m over it.
Anyway, these things are awesome. They are filling enough to be a meal, but if you only want to eat a couple, they work perfectly as a snack. You can also use wonton wrappers instead of egg rolls wrappers for mini versions of them, but that will be very time consuming to stuff and roll… just a warning. They aren’t the quickest things to make. I don’t want to fool anyone here. They require a good hour from start to finish, maybe even more if you are slow like me (I feel no need to rush in the kitchen sometimes). They are absolutely worth the time though.
I think there’s room for experimentation with these as well. You could add salsa to the stuffing, maybe. Or even some other beans, like pinto beans. You could use taco seasoning instead of the cumin and chili powder. Let’s see… you could add jalapenos, green peppers, poblano peppers… the options are endless! The avocado dipping sauce definitely makes these egg rolls as well. It’s a little gross by itself, but somehow when you combine it with the rolls, it tastes so much better. I wouldn’t suggest skipping making the dip, however you could definitely use salsa instead.
These are perfect for a Meatless Monday meal (like we did!) or a snack for a group of people or just the family. I can’t wait to actually remember to make these again!
**Note: These keep quite well, but they obviously loose their crispiness. The egg roll wrappers sort of go back to their original texture, so keep that in mind. You could reheat them in the oven if you want to re-crisp them, or just reheat them in the microwave, but believe it or not, they are just as tasty cold. Just like cold pizza . . . Oohhh college . . .
Southwestern Egg Rolls
Oringinally adapted from Cakeandallie.com
Makes 25 Egg Rolls
2 cups frozen corn, thawed
1-15oz can black beans, drained and rinsed
1-9oz package frozen spinach, thawed and juices squeezed out
2 cups Monterey Jack cheese, shredded (you can add some cheddar in there too if you want)
1-7oz can of diced green chiles (use less if you don’t want to use that much)
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 packaged of egg roll wrappers (I find mine in the refrigerated health food section, I hear they can be found in the produce area too)
In a bowl mix together corn, black beans, spinach, cheese, green chiles, green onions, cumin, chili powder, cayenne pepper and salt (basically, all ingredients other than the egg roll wrappers).
Preheat oven to 425. Spoon the mixture (about 2-3 large heaping spoonfuls) into the center of one egg roll wrapper. Wet each corner with a dab of water. Fold the bottom corner over the mixture, then tuck in both side corners and rolls closed. Repeat until you use up all the filling and egg roll wrappers. Place seam side down on a greased, foil lined cookie sheet. Spray rolls with cooking spray and bake for 15-20 minutes, flipping once, until crispy and golden brown.
Avocado Dipping Sauce
1 tablespoon mayonnaise
2-3 tablespoons sour cream
1 avocado, peeled and pitted
2 tablespoons of milk (you might need more, just depends on desired consistency)
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1 green onion, chopped
Dash of salt
Mash the avocado with a fork in a bowl. Add remaining ingredients and whisk until smooth. (You can also puree all the ingredients in a blender, but that requires more dishes that what I like, I just mix it in a bowl.) Dip finished egg rolls and enjoy!
Oh… and since I’m sure you are all curious, I’ll provided you with some photos of the pups. They like getting their pictures taken… not.