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Southwestern Egg Rolls with Cilantro Avocado Sauce
Ingredients
  • 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
  • subheading: 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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