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.
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: American, Mexican
Keyword: Avocado Egg Rolls, Easy Appetizer Recipes, Egg Rolls, Game Day Appetizer
Servings: 16 Egg Rolls
Author: Deliciously Seasoned
- 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
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.