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Several years ago, my husband and I went out for dinner and tried TGI Fridays egg rolls. They had a Southwestern twist and the most delicious creamy avocado sauce. I came home and did my best to recreate that delicious appetizer!
This recipe makes quite a few Southwestern Egg Rolls, so feel free to cut it down if you aren’t making a party platter. There are typically about 20 egg roll wrappers in a package. I always assume a few torn or ruined wrappers, so the overall yield is about 35.
Ingredients needed:
For the Southwestern Egg Rolls
- frozen corn, thawed
- black beans, drained and rinsed
- frozen spinach, thawed and squeezed dry
- shredded Colby-Jack cheese
- diced green chiles, drained
- green onions, chopped
- taco seasoning
- egg roll wrappers
- oil for frying
For the Creamy Avocado Sauce
- mayonnaise
- sour cream
- buttermilk- if you don’t have any, you can make some by mixing a cup of milk with a tbsp of lemon juice
- olive oil
- lemon juice
- green onion chopped
- cilantro, chopped
- salt
- ripe avocado
Start by adding filling to the center of an egg roll wrapper. Roll up from the bottom to cover the filling. You may need to wet the edges to help hold it together. Fold over the corners and then continue rolling. Wet your fingers with a few drops of water and run along the edges to seal.
Fry in hot oil, about 30 seconds per side. Serve your Southwestern Egg Rolls with freshly made avocado dipping sauce!
Southwestern Egg Rolls with Creamy Avocado Sauce
Ingredients
- 2 cups frozen corn thawed
- 1 15 oz can black beans drained and rinsed
- 1 9 oz box frozen spinach thawed and squeezed dry
- 2 cups shredded colby-jack cheese
- 2 4 oz cans diced green chiles drained
- 4 green onions chopped
- 2 tbsp taco seasoning
- 2 16 oz. packages egg roll wrappers
- Oil for frying
For the Creamy Avocado Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp buttermilk or make your own by mixing 1 cup milk with 1 tbsp lemon juice and let it sit for 5-10 minutes to sour. Freeze the leftover buttermilk in an ice-cube tray for later
- 1/2 tbsp olive oil
- 1/2 tbsp lemon juice
- 1 green onion chopped
- 1/2 cup cilantro chopped
- 1/4 tsp salt
- 1 avocado pitted and peeled
Instructions
- 2 cups frozen corn, 1 15 oz can black beans, 1 9 oz box frozen spinach, 2 cups shredded colby-jack cheese, 2 4 oz cans diced green chiles, 4 green onions, 2 tbsp taco seasoningIn a large bowl, mix together corn, beans, spinach, cheese, chiles, onions and seasoning
- 2 16 oz. packages egg roll wrappersScoop 2 tbsp of filling onto the bottom third of a wrapper. Starting at a corner, roll over the filling, tucking in the sides as you continue to roll. Wet your finger tips and run over the seams to seal.
- Oil for fryingIn a frying pan, heat an inch of oil on med-high heat. Add a few egg rolls to the oil. Leave plenty of room between each one (I did four at a time). Cook on each side for about 30 seconds, until golden brown. Remove from heat and drain on paper towels.
Creamy Avocado Sauce
- 1/2 cup mayonnaise, 1/2 cup sour cream, 3 tbsp buttermilk, 1/2 tbsp olive oil, 1/2 tbsp lemon juice, 1 green onion chopped, 1/2 cup cilantro, 1/4 tsp salt, 1 avocadoTo make the sauce, place all the ingredients in a blender and pulse until smooth. Serve immediately.
Notes
Nutrition
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Evelyn @ My Turn for us says
Totally pinning!!! I just gotta make these, loving all those flavors!
Hugs
PS Even bookmarked them because they just have to be on the menu this week!!
Nicole Burkholder says
Thank you! They seem a bit labor-intensive at first, but once you get going, they come together quickly. And the sauce makes it totally worth it 🙂
Lea Ann (Cooking On The Ranch) says
Thanks so much for stopping by my blog and the comment. And heading over to your site, I’m so glad to find this recipe. I’m such a lover of all things Southwestern. Pinned.
Two Chics & A Blog says
I found you on the Marvelous Mondays link up and I’m so glad I did! I’ve been looking for a new egg roll recipe. Can’t wait to try this one!
Nicole Burkholder says
Well this one will NOT disappoint, I promise! I’ve been dreaming about that sauce since last Monday- What else can I use it for? 🙂
Jessie says
Yum!! Everything sounds so good.. Avocado sauce is SO delish. Great recipe Nicole.
Nicole Burkholder says
Thank you so much!
Christina @ Juggling Real Food and Real Life says
This recipe sure is mouth-watering Nicole. My Dad makes us egg rolls for special occasions. I would really blow his mind with these. I’m really excited to try the avocado sauce. Any excuse to eat an avocado………….They are my current obsession. I can’t get enough.
Nicole Burkholder says
Oh, I love avocado, too. I wish they were cheaper! I could eat them by the dozen, I think 🙂
Mel says
They look fabulous and while you made a mistake I think you’ve proven your integrity by righting any wrong you made. Good for you, we were all newbies once xox
Nicole Burkholder says
Thanks for your kind words, Mel.
LydiaF says
Oh boy those sound good! I love that there’s no meat in them. And the avocado sauce caught my eye in your photo. Thanks for your honesty with regard to your earlier post. I’m sure everyone appreciates it like I did 🙂
Nicole Burkholder says
It was an honest and unintentional mistake 🙂 I’m just glad I’ve been around long enough now to know better and have learned from some great bloggers 🙂 And the meatless egg rolls are a nice option for Meatless Mondays. My husband actually suggested putting a slice of avocado in each one- which sounds amazing and wonderful to me! Can’t have too much avocado in my opinion! 🙂