Avocado Egg Rolls with Black Beans and Corn
Avocado Egg Rolls with Black Beans and Corn is a delicious appetizer recipe that is perfect to whip up for any occasion.
Servings: 16 Egg Rolls
Ingredients
- 3-4 large avocados, seed removed, diced
- 1 lime
- 15 ounce can black beans, drained and rinsed
- 11 ounce can Southwest corn, drained
- 3 green onions, sliced
- ½ cup cilantro, chopped
- 1 teaspoon Slap Ya Mama seasoning
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- 16 egg roll wrappers
- 2 cups vegetable oil
Instructions
- Using a medium bowl, add avocado and squeeze the juice from lime over avocado.
- Add seasonings, green onions and cilantro, stir, then add beans and corn. Stir.
- Take one egg roll wrapper at a time and add two heaping tablespoons of avocado mixture to the center.
- Using your clean fingers, moisten the edges of wrapper with water.
- Fold the two outer edges inward over the mixture. Next, bring one end of the wrapper up and over the avocado mixture and roll until the other end adheres.
- Heat oil over medium high heat.
- Place 4-5 egg rolls at a time into the hot oil and cook until golden brown on all sides.
- Carefully remove and place on a plate lined with paper towels.