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Southwestern Egg Rolls with Avocado Cilantro Sauce

Rated as 3.9 out of 5 Stars

"Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level."
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Ingredients

40 m servings 225 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
  2. Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
  3. Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
  4. Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
  5. Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
  6. Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
  7. Serve immediately with cilantro dipping sauce.

Footnotes

  • Reynolds Kitchens Tip:
  • Line your baking sheets with Reynolds Wrap® Heavy Duty Foil for stick-free cooking and easy cleanup.

Nutrition Facts


Per Serving: 225 calories; 12.7 g fat; 25.2 g carbohydrates; 6.3 g protein; 6 mg cholesterol; 385 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

The egg rolls were delicious. I would not change a thing about the rolls. The sauce had to fixed after following the exact recipe. The full lime was too much and the sauce was watery and very ac...

Most helpful critical review

The filling was terrific, but baking instead of frying resulted in cracked and split egg rolls with a noticeable undercooked flour taste. As much I like the idea of less oil it didn't work for...

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The egg rolls were delicious. I would not change a thing about the rolls. The sauce had to fixed after following the exact recipe. The full lime was too much and the sauce was watery and very ac...

The filling was terrific, but baking instead of frying resulted in cracked and split egg rolls with a noticeable undercooked flour taste. As much I like the idea of less oil it didn't work for...

I did not make the dipping sauce but the egg rolls were good. Nothing outstanding. I did add more cumin and chili than it called for, seemed a little bland. I also added a layer of fresh spin...

While I agree that some cracked in the oven, the taste made up for it. I added green onions and garlic to the avocado mix. Also I only used 1 lime total. Half each for the sauce and egg rolls. T...

I substituted some avocado for the mayo in the sauce and also added some diced spring onion and pepper to the egg roll mix. Agree with another reviewer that baking is less tasty then fried, but ...

The problem with this is that the egg roll wrappers did not bake thoroughly on the inside and were raw which ruined the whole thing. The dipping sauce is delicious, though!

These were pretty good! We had leftover carnitas, so we added that to the filling. I think there might be too much avocado as the consistency seemed a little mushy, even with a little meat in it...