Looking for a crispy, flavorful appetizer that's easy to make and packed with fresh ingredients? These Crispy Avocado & Black Bean Egg Rolls offer a perfect blend of creamy avocado, hearty black beans, and vibrant veggies. Ideal for any gathering, they're sure to impress your guests!
The star of this dish is the avocado, providing a creamy base that complements the other flavors. Black beans add a hearty, protein-rich element, making these egg rolls satisfying and filling. Corn kernels bring a touch of sweetness and an extra layer of texture. The red bell pepper offers a burst of color and a subtle crunch, while cilantro infuses the mix with fresh, herbal notes. A splash of lime juice brightens the whole mixture, and ground cumin adds a warm, earthy undertone. Don't forget to season with salt and pepper to taste, ensuring all the flavors pop.
These egg rolls are fantastic on their own, but serving them with a side of spicy sriracha mayo or a sweet chili sauce can elevate the flavors even further. Pair them with a simple green salad or a bowl of tortilla soup for a complete meal. They're also great as part of a larger tapas-style spread with other finger foods like mini tacos or quesadillas.
Start by grabbing a large mixing bowl. Toss in your diced avocado, drained black beans, corn kernels, chopped red bell pepper, and cilantro. Drizzle with lime juice and sprinkle over the cumin, then season with salt and pepper. Gently mix everything together with a spoon, being careful not to mash the avocado too much. You want to keep some nice chunks for texture.
Next, lay an egg roll wrapper on a clean work surface. Spoon about 2 tablespoons of the avocado mixture right into the center. Fold the bottom corner over the filling, then tuck in the sides and roll it up tightly. Seal the edge with a dab of water to keep everything snug. Repeat this process with the rest of the wrappers and filling — it might feel a bit repetitive, but it’s worth it!
Now, heat about an inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (you can test it by dropping a small piece of wrapper in — if it sizzles, it’s ready), carefully place a few egg rolls in the pan. Fry them in batches, turning occasionally, until they're golden brown and crispy all over, about 3 to 4 minutes per side. Use a slotted spoon to remove them from the oil and let them drain on paper towels.
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