Southwestern Egg Rolls with Avocado Ranch
This recipe was developed by Chef Pat McManus, Dawn de Groot, and their team at the University of Nebraska – Lincoln during one of our product trainings.
Servings: 10
Serving size: 1 egg roll
Ingredients
10 egg roll wrappers
2 cups Barvecue Naked BVQ
1 cup black beans, drained
1 cup corn
1/3 cup red peppers, diced
1/3 cup green peppers, diced
1/2 cup red onion, diced
1 jalapeno, seeded and finely diced
1 cup spinach, chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 cup NUMU shredded cheese
Oil, for frying
1 avocado, medium
1 cup vegan ranch
Preparation
- Blend avocado and vegan ranch into dip. Set aside.
- In a medium-sized skillet, add 2 tsp. vegetable oil with spices and gently warm.
- Add Barvecue Naked BVQ, black beans, corn, red and green peppers, onion, jalapeno, and spinach. Mix ingredients until they’re well incorporated and temperature reaches 165 degrees. Remove from heat, and add NUMU cheese.
- Place the egg rolls on your work surface in a diamond shape. In the center of the diamond, place approximately 2 Tbsp. of mixture. Wet the sides, and fold the bottom up to the middle, tightly folding in the sides until it is sealed.
- In a large skillet, add about 1 inch of oil. Heat to medium-high, and fry egg rolls for about 2-3 minutes per side or until golden brown or fry for about 3 minutes in a fryer. Remove the egg rolls from the oil and drain on a paper towel.
- Serve with avocado ranch, and enjoy!