Southwestern Crispy Egg Rolls

5 from 24 votes

Kick up your next HOMEGATING gathering with these Southwestern Crispy Egg Rolls with Wholly Guacamole and a Thai Chili dipping sauce.

Course Appetizer, Side Dish

Cuisine American, Chinese, Mexican

Total Time 15

Servings servings

Calories 300kcal

Ingredients

For the Egg Rolls:

½ c. White Onion, chopped
½ c Shiitake Mushroom, sliced
⅓ c Corn, cooked (canned or frozen is fine)
⅓ c Black Beans, cooked (canned is fine)
2 tsp Garlic, minced
3 tsp ground Cumin
2 tsp ground Coriander
½ tbsp Chili Powder
1 tsp smoked Chipotle Powder
Juice of 1 lime
1 Wholly Guacamole
1 pkg Egg Roll Wrappers
Salt & Pepper to taste
Olive Oil
1 quart Vegetable Oil (Avocado) for frying

For the Dipping Sauce:

½ c Thai Chili sauce
2 tbsp Hoisin sauce
2 tbsp Ponzu sauce
Juice of half of a Lime
2 tsp Sesame Oil

Get Recipe Ingredients

Instructions

For the Egg Rolls:

Heat vegetable oil in a large stock pot over medium heat, until it reaches 365 degrees.
In the meantime, in a large saute pan, heat a small amount of olive oil over medium-high heat. Add onions & mushrooms; cook for 3 minutes. Add corn, black beans, garlic, spices, lime juice, & pinch of salt/pepper. Reduce heat to low & cook an additional 5 minutes, until everything is heated through.
Using one egg roll wrapper at a time, place a small spoonful of vegetable mixture in the center of the wrapper along with 1/2 tbsp of Wholly Guacamole Avocado Ranch.
To roll the egg roll, turn it so you're looking at a diamond shape & pull the bottom point towards the center (about half way, covering the filling), then pull each of the side points (left & right) towards the center, laying them each flat. Finally, starting at the bottom, roll the whole thing upwards. Dab your finger in some water & run it over the inside of the final point before pressing it down to seal the whole thing. Your final product should look like a tightly wrapped mini-burrito (or egg roll). Repeat until all of the egg rolls are wrapped.
Carefully add rolls to the hot oil. Cook for 3-5 minutes or until the egg rolls are golden and crispy. You may need to carefully flip them in the oil (with a spoon or tongs) half way through.
Remove rolls from oil with slotted spoon or tongs & drain on paper towels. Repeat until all of the rolls are fried.
Slice, at an angle, down the center & serve warm with the dipping sauce on the side (recipe below).

For the dipping sauce:

In a medium bowl, combine all dipping sauce ingredients & whisk with a fork until well incorporated. Cover & chill in the fridge until you're ready to serve the egg rolls.

Notes

This recipe was adapted from Nathan Lippy's Southwestern Crispy Egg Rolls.

You can also watch the Southwestern Crispy Egg Roll Recipe Video.

Photo Credits: Wholly Guacamole HOMEGATING

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