Southwestern Egg Rolls with Cilantro Avocado Sauce
Yield: 8servings
Prep: 20 minutesminutes
Cook: 20 minutesminutes
Total: 40 minutesminutes
Loaded with avocado, corn, beans and tomatoes! And you’ll never guess that it’s completely baked!
Ingredients
2avocados, halved, peeled and seeded
115-ounce can black beans, drained and rinsed
1cupcorn kernels, frozen, canned or roasted
1Roma tomato, diced
Juice of 1 lime
1teaspoonchili powder
½teaspooncumin
Kosher salt and freshly ground black pepper, to taste
8egg roll wrappers
For the cilantro dipping sauce
1avocado, halved, peeled and seeded
¾cupfresh cilantro leaves, loosely packed
⅓cupsour cream
1jalapeno, seeded and deveined, optional
2tablespoonsmayonnaise
1clovegarlic
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
Instructions
PREHEAT oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Foil. Grease or spray foil to prevent sticking.
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.
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.
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.
PLACE egg rolls onto the prepared baking dish. Lightly coat with nonstick spray.
PLACE into oven and bake until golden brown and crisp, about 18-20 minutes.
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