Southwestern Egg Rolls with Cilantro Avocado Sauce
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
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Ingredients
8 servings
- 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
- ½ 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
- ¾ cup fresh cilantro leaves, loosely packed
- ⅓ 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
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Preparation
Chef’s 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