Southwestern Egg Rolls with Cilantro Avocado Sauce

Loaded with avocado, corn, beans and tomatoes! And you’ll never guess that it’s completely baked!

Southwestern Egg Rolls with Cilantro Avocado Sauce - Loaded with avocado, corn, beans and tomatoes! And you'll never guess that it's completely baked!

Okay let’s be honest here.

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Southwestern Egg Rolls with Cilantro Avocado Sauce - Loaded with avocado, corn, beans and tomatoes! And you'll never guess that it's completely baked!

These egg rolls are classified as an appetizer, but really, it’s dinner. Plus, avocado is loaded with healthy fats so that makes these egg rolls super healthy, right?

Southwestern Egg Rolls with Cilantro Avocado Sauce - Loaded with avocado, corn, beans and tomatoes! And you'll never guess that it's completely baked!

 I mean these are completely baked too so that just means this is extra extra healthy.

Southwestern Egg Rolls with Cilantro Avocado Sauce - Loaded with avocado, corn, beans and tomatoes! And you'll never guess that it's completely baked!

So to sum up, it just makes it a healthy dinner.

Southwestern Egg Rolls with Cilantro Avocado Sauce - Loaded with avocado, corn, beans and tomatoes! And you'll never guess that it's completely baked!

And with Reynolds aluminum foil, even clean up is a breeze without any sticking. Boom.

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Southwestern Egg Rolls with Cilantro Avocado Sauce

Loaded with avocado, corn, beans and tomatoes! And you’ll never guess that it’s completely baked!

Ingredients:

  • 2 avocados, halved, peeled and seeded
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 Roma tomato, diced
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 8 egg roll wrappers

For the cilantro dipping sauce

  • 1 avocado, halved, peeled and seeded
  • 3/4 cup fresh cilantro leaves, loosely packed
  • 1/3 cup sour cream
  • 1 jalapeno, seeded and deveined, optional
  • 2 tablespoons mayonnaise
  • 1 clove garlic
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. PREHEAT oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Foil. Grease or spray foil to prevent sticking.
  2. COMBINE avocado, cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
  3. MASH avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin, salt and pepper, to taste, and gently toss to combine.
  4. PLACE avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
  5. PLACE egg rolls onto the prepared baking dish. Lightly coat with nonstick spray.
  6. PLACE into oven and bake until golden brown and crisp, about 18-20 minutes.
  7. SERVE immediately with cilantro dipping sauce.

Reynolds Kitchens Tip: Line your baking sheets with Reynolds Wrap® Heavy Duty Foil for stick-free cooking and easy cleanup.

Reynolds Product: Reynolds Wrap® Heavy Duty Foil

Disclosure: This post is sponsored by Reynolds Kitchens. All opinions expressed are my own.