This Southwestern egg roll recipe takes full advantage of store bought black bean hummus which provides all the spice and Mexican flavors in this tasty dish.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 5 minutesmins
Total Time 15 minutesmins
Course Starter
Cuisine General
Servings 6Served
Calories 91kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kosher salt and freshly ground black pepper to taste
Canola Oil
1Egg, beaten with water
Fresh Salsa, for serving
Avocado & Lime Crema (see below)
Lime Wedges, for serving
AVOCADO & LIME CREMA
1/2CupFat-free Greek yogurt
1Lime, zest and juice
1Avocado, pitted and peeled
A pinch of Kosher salt and freshly ground black pepper
Instructions
Make the avocado and lime crema and keep in refrigerator until ready to serve. Mix everything in a blender and taste. Add more salt and pepper if needed. Serve in a bowl on the side with more lime zest on top.
In a large bowl, mix the chicken, beans, corn, cheddar cheese and minced jalapeño. Add the hummus and mix everything together until incorporated. Taste. Add salt and pepper to taste.
Lay one egg roll wrapper on the counter with one corner pointing at you. Put about a 1/4 cup of the filling on the wrapper closer to the corner facing you. Fold the corner over the the filling then fold in the two sides. Using a pastry brush dipped into the egg mixture, brush the perimeter of the egg roll wrapper (it will act like glue to hold the egg roll together). Roll up the egg roll and press gently to seal it. Place seam side down on a platter.
Continue with all your wrappers until the filling is gone. Place in the fridge for about 20 minutes to set. If you are keeping them in the refrigerator longer then that, cover with plastic wrap. These actually taste better when left over night to let the flavors blend.
Heat about 3/4 inch of oil in a large cast iron skillet over medium high heat until very hot but not smoking. Place the egg rolls in the oil and fry for about 2 – 3 minutes until golden brown. Carefully turn them over and fry on the other side until golden brown an hot all the way through. About 2 minutes. Drain on paper towel lined plate.
Serve the rolls with salsa, the crema and lime wedges. Enjoy!