Ingredients:
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 12 egg roll wrappers
- Vegetable oil, for frying
Start by prepping all of your ingredients. Dice the avocados, red bell pepper, and onion. Drain and rinse the black beans.
In a large bowl, combine the diced avocados, red bell pepper, onion, corn kernels, and black beans. Add the cumin, chili powder, garlic powder, salt, and black pepper. Mix well to combine.
Place an egg roll wrapper on a flat surface. Spoon about 1/4 cup of the avocado mixture onto the center of the wrapper. Top with a sprinkle of shredded cheddar cheese.
Fold the bottom corner of the wrapper up over the filling, then fold the sides in. Roll the wrapper up tightly, sealing the edges with a bit of water.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the egg rolls in batches, seam side down. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain off any excess oil. Serve hot with your favorite dipping sauce, such as sweet chili sauce or ranch dressing.
