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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!

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.

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.

You can follow Reynolds Kitchens on Instagram for more recipe inspiration!

Southwestern Egg Rolls with Cilantro Avocado Sauce

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

20 minutes20 minutes

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.

Notes:

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

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

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41 comments

  1. I love your blog! These recipes are so inventive and always taste amazing!!! 🙂 I was just wondering if there is any way you could let me know the nutritional information as I just started this diet plan and I’m trying to see if this would fit into it! Thank you so much! 

  2. I don’t have a food processor.  How can I make the sauce instead?

  3. Wondering if you think this can be made beforehand, including rolling in egg roll, refrigerated, and then cooked? Want to make these for my daughter’s graduation party (200 kids!!) but would rather bake at venue rather than reheat. Do you think wrapper will hold up to 24-48 hours of cold storage prior to baking?

    I’m just starting to discover the joy of cooking, and I do *love* your recipes because they’re so inventive, easy enough even for me, and they really are damn delicious! 😉 Thanks.

    • What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.

  4. Are the egg rolls in the photo baked or fried?

  5. WOW!!! I really loved it. The pictures of the dish looks delicious and classy. you narrated the procedure of preparing recipe very nicely.  It looks very easy to cook this dish.

    Best Induction Cooktop

  6. Do you think that these can be frozen?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  7. Sounds like a great appetizer, what would you suggest to transform the rolls into a complete and healthy meal?

    • Leftover roasted chicken from the night before would be a great addition, and a perfect way to repurpose leftovers!

  8. These were very easy to make, but I found the recipe needed a lot more spice.  Also seemed a bit one note with so much avocado so I would add cubed chicken next time.  BTW, love all your recipes!

  9. What a tasty treat for the weekend! My family will love them!

  10. Love your recipes! I would really like to make this one BUT I live in the very southwest of Mexico on the coast and I guess egg roll wrappers are not a big thing here. Cannot find them anywhere 🙁 All the other ingredients are in abundant supply 🙂 Is it possible to make them? If not any ideas on possible substitutions? Thx!

    • Susan, you can substitute rice or spring roll wrappers. This is thinner with a more rubbery texture. You can also substitute Phyllo dough, which is flakier. Hope that helps!

    • Maybe you could use thin flour tortillas instead of the egg roll wrappers. Just a thought. 

  11. Is this recipe calling for 4 avocados? thank you

  12. What type of avocados are you using? The little haas ones or the big ones? Want to make this but want to make sure I use the right size avocado.

    Thanks.

  13. Really nice post.I am going to make this soon.Thanks for sharing with us.

  14. I have looked for egg roll wrappers in multiple stores and have never been able to find them. Where did you find yours?

  15. Chungah, I can’t seem to find the instructions for the sauce. Do you put everything into a blender and blend until smooth?

    • Yes. Please refer to step 2:

      COMBINE 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.

  16. Wow, If I made these they would totally not last long in our house.  Anything with avocado and black beans is a winner in my book.  Can’t wait to try these!

  17. OMG!  This sounds so fresh and delicious.  I must make these.  I think the dipping sauce would be good with a lot of things.  Thanks for sharing this awesome recipe!

    Wishes for tasty dishes,  Linda

  18. This recipe looks incredible! Can I use spring roll wraps instead? Egg roll wraps are really hard to find for some reason. 

  19. Can parsley be used instead of cilantro (which I really don’t like)?

  20. Hi Chungah,
    I love southwestern egg rolls and now there is a recipe! Thank you so much and I absolutely cannot wait to make them, my husband will devour them as well. My question is…can I use parchment paper instead of aluminum foil for the baking process? Thanks,

  21. These look delicious! Is there a where to incorporate dice chicken into these to make them more hearty?

  22. I guess leaving the avocado out of the sauce was a mistake, Nevertheless,Iamsure going to try that soon. Thanks