Vegetarian Southwestern Egg Rolls & Cilantro Lime Dipping Sauce

We've always wanted to try making our own egg rolls. We cheated a little bit and bought premade egg roll wrappers, and that made this recipe easy and fast. And they're soooooooo good. It's 100% worth making these yourself, plus, you get to customize your fillings! You can either bake or fry these, and obviously we went for the deep-frying option. Your egg roll wrappers should have instructions for baking them if you opt for that, but we definitely recommend frying them. Trust us, you want all that crispy goodness.

Southwestern Egg Rolls

servings: 20 egg rolls
time: 45 minutes

Egg Rolls:
  • 1 Tbsp vegetable oil
  • 1/2 onion, chopped small
  • 3 cloves minced garlic
  • 1 red pepper, chopped small
  • 1 15 oz. can black beans, drained and rinsed
  • 16 oz. frozen corn, thawed
  • 1 cup cooked brown rice
  • 1 15 oz. can diced tomatoes with green chilies, drained and rinsed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • sprinkle of red pepper flakes
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 2 avocados, mashed
  • 20 egg roll wrappers
  • 1 cup sour cream
  • 1/4 cup cilantro, chopped
  • 3 Tbsp lime juice
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp dill
  • sprinkle of red pepper flakes
  • 1/4 tsp sriracha
  • oil for frying
  1. Heat your frying oil in a large pot to 350 degrees while you prepare your egg rolls.
  2. Combine all sauce ingredients in a small bowl and stir to combine. Refrigerate until needed.
  3. In a dutch oven over medium heat, heat 1 Tbsp vegetable oil.
  4. Add onion and cook for 2 minutes.
  5. Add garlic and red pepper and cook for 1 minute.
  6. Add beans, corn, rice, tomatoes, and all filling spices and cook for two minutes.
  7. Remove from heat and stir in cheese and avocado.
  8. Line your counter with parchment paper to roll egg rolls.
  9. Fill each liner with 1/4 cup filling.
  10. Your egg roll wrapper packaging should have simple instructions on how to roll your filling - place the wrappers in front of you in a diamond shape. Start rolling from the bottom corner, tucking the side corners in as you roll. Moisten the top corner with water as you close the wrapper to seal it. Repeat until all wrappers are filled.
  11. Fry your egg rolls for 3 minutes and drain on paper towels.
  12. Dip in sauce and eat!

Here are our egg rolls ready to fry!

Fried and drying on paper towels

We made simple cheese quesadillas to go with our egg rolls, and everything was so yummy that it was double-fisted eating time.



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