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My husband was going through some of my old posts the other day and came across these Southwestern Egg Rolls. I made them last Thanksgiving as an appetizer. He asked me to make them again, so when it was time to make a meal plan for Labor Day, I added these to the menu. When I went back to my original post about them, I was mortified. I committed a REALLY big blogging no-no. Not only did I use someone else’s photo, I also just copied and pasted the recipe straight from their blog! Now, bloggers love when you share their recipes and posts, but they want traffic. So even though I linked to them and gave credit, in essence, I stole their traffic by using their photo AND recipe word-for-word. Fortunately, it was early on in my blogging “career” and my tens of followers probably didn’t matter to them anyway. 🙂 I have fixed that problem by using their photo but only including part of the recipe. You have to click over to their site to see the rest of it now. Phew! AND, this time around I changed quite a few things, so it’s safe to call it my own recipe, inspired by a pin.
Now, onto MY recipe. In a post with MY photos. Like a decent and well-informed blogger. (Hey, you learn and grow with experience, right?)
Southwestern Egg Rolls & Creamy Avocado Sauce
Ingredients
- 2 cups frozen corn, thawed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 box (9 oz.) 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 packages (16 oz.) egg roll wrappers
- Oil for frying
Directions
- In a large bowl, mix together corn, beans, spinach, cheese, chiles, onions and seasoning
- Scoop 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.
- In 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 (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
Place all the ingredients in a blender and pulse until smooth. Serve immediately. Mmmmm!
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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! 🙂