Crispy Avocado & Black Bean Egg Rolls

Discover a vibrant twist on traditional egg rolls with this Crispy Avocado & Black Bean Egg Roll recipe, featuring creamy avocado and hearty black beans wrapped in a crispy shell. Perfect for a satisfying appetizer or snack.

Prep time: 15 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

1 large avocado, peeled and diced

1 cup canned black beans, drained and rinsed

1/2 cup corn kernels, fresh or frozen

1/4 cup chopped red bell pepper

1/4 cup chopped cilantro

1 tablespoon lime juice

1 teaspoon ground cumin

Salt and pepper to taste

8 egg roll wrappers

Vegetable oil for frying

Instructions

1. In a large bowl, combine avocado, black beans, corn, red bell pepper, cilantro, lime juice, cumin, salt, and pepper. Mix gently to combine.

2. Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the avocado mixture into the center of the wrapper.

3. Fold the bottom corner over the filling, then fold the sides, and roll tightly, sealing the edge with a dab of water.

4. Repeat with remaining wrappers and filling.

5. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat.

6. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side.

7. Remove from oil and drain on paper towels.

8. Serve hot and enjoy.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat in an oven preheated to 350°F (175°C) for 10-12 minutes until heated through and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.