I like parties. Could you tell?
I like planning parties. I like hosting parties. I like attending parties.
Parties. Parties. Parties.
Luckily I don’t have any difficulty finding reasons to party.
Hey, it’s Tuesday. Party time!
Oh, look – you grew out your bangs. Partytown, here we come!
Someone remembered to take out the trash today so the Partytrain’s pulling up and we’re getting on board!
I just think that’s the right way to live.
So it should come as no surprise that while I’m not a football fan, I don’t particularly care for commercials, and I don’t generally enjoy halftime shows, this week is going to be one big fat Super Bowl-themed party at my casa.
Starting today with some spicy, southwestern egg roll business.
And Avocado Crema for dipping. Natch.
I have been told by more than a few people that egg roll folding is most intimidating.
Don’t worry, I’m here to help. I’ll coach you through it. I’ve drawn a diagram in your playbook. You’ll practice and scrimmage and complete a pass to score the winning touchdown. On the, uh, egg roll field of life.
I’ll try to keep the sports analogies to a minimum.
I enjoyed making these egg rolls.
I enjoyed eating these egg rolls. And so did A. – he said they were #winning!
You’ll want to be sure to make this creamy sauce for dipping. While I’m not usually a supporter of bell peppers, the flavors here are super coolly and work extremely well with the spicy hot egg rolls. Score!
So now you’ve got a recipe for some egg rolls and dip.
Golly gee, that sure sounds like a reason to have a…
party.
Get it done!
Spicy Corn Egg Rolls & Avocado Crema
Avocado Crema recipe adapted from Marcela Valladolid’s Mexican Made Easy
For the egg rolls:
1 1/2 c. corn kernels, yellow, cooked
1 c. black beans, cooked
1 c. long-grain white rice, cooked
1/4 c. jalapeño, minced
1/4 c. + 1 tbsp. white wine vinegar
1 tsp. cumin, ground
1 tsp. black pepper, ground
1 tsp. garlic, granulated
1 tsp. ancho chile, ground
3/4 tsp. salt
8 standard-sized egg roll wrappers (approximately 7″ x 7″)
2 c. canola oil
For the cream dip:
1 green bell pepper, stemmed, seeded, roughly chopped
1 avocado, pitted
1 tsp. cumin, ground
1 tsp. salt
1 c. plain Greek yogurt
1/4 c. mayonnaise
To prepare the dip, place all of the items in the bowl of a food processor fitted with a steel blade. Pulse-process the dip until smooth. Transfer the dip to a serving/storage bowl and refrigerate while you work on the egg rolls – this dip is truly phenomenal when served chilled.
Meanwhile, toss the rice, corn and beans in a large bowl. Whisk the vinegar, cumin, black pepper, garlic, ancho and salt together until blended. Pour the seasoned vinegar over the beans, rice and corn and toss well until the ingredients are coated.
At this point you’ll want to set up a little assembly line for your egg rolls. You should stuff and fold your rolls as shown in the photo above:
1. place a wrapper on a flat surface with a pointed corner facing toward you;
2. drop approximately 4 heaping teaspoons of the filling onto the bottom half of the diamond and fold the bottom point up to cover the filling;
3. fold each side over the bottom and tightly roll your roll up and away from you.
Some egg roll recipes recommend sealing the rolls with an egg white wash – I skipped this step. As long as you roll your rolls tightly, you can simply place them seam-side down into the hot oil and they will seal themselves.
Once you have assembled your rolls, heat the oil in a large heavy-bottomed pan over medium-high heat. Once the oil is hot (rolls placed in the oil should immediately start to sizzle – you can test the oil temperature with a small piece of egg roll wrapper), use tongs to place the rolls into the oil seam-side down. Don’t crowd your pan – I fried 3 rolls at a time. The rolls should fry for 2-3 minutes on each side. Finished rolls will be crispy and golden on the outside. I recommend using metal tongs and keeping a close eye on the rolls, turning and moving them as necessary to be sure that they fry evenly. Remove finished rolls to a paper towel to drain as you work through your remaining batches. Serve fried egg rolls immediately with chilled cream dip.
YIELD: 8 egg rolls and approximately 20 ounces of dip
I can’t wait to make these! At least I only have to wait a few more hours because I’m making them tonight! Lol. One question though…the recipe states 1 long grain of white rice, cooked. Is that supposed to say 1 cup!? Thanks
Thanks for catching that, Shelby! And you’re absolutely correct: 1 cup of white rice for these babies. And don’t forget the Avocado Crema! Let me know how they turn out!
have you had avocado eggrolls??? they’re sooooo good!! =)
These look soooo tasty! I just repinned them and want to make them, asap!
Boy, those look good! My mouth is watering already. Go Patriots and Go Scarletta!
These look delicious! They would be perfect to serve during the Big Game. But, I’m like you, always about the party and I tell the hubby that I just show up for the food
These look awesome!!! I think I’ll try to make them for Super Bowl Sunday!
Do it. Knowing you, the crema will rock your world.
Oh my I think I’m in love. These egg rolls look insanely good and I love the avocado crema. YUM! Please come and cook for me, I’ll make you cupcakes haha.
So I caved and made these today. They are delicious, to say the least. The filling is perfect. The crema is to die for. I am already scheming up ways to use it in other dishes, so that I don’t just take a spoon and go to town on it by itself. Oh the temptation of it all! Hehehehe…. My belly and my taste buds thank you.
So happy to hear it, Elisa! The crema is addictive…
Whoah!! My husband and family would LOVE these! Like alot. alot. alot. Saving this recipe now and making it for our next party (or just make them on a random day because we all know I won’t be able to wait until a party haha).
Oh, gosh, I’d just park myself by these at a party…yum, yum!
Scarletta, this is a stellar recipe! Love all the flavors… Yes, it’s party time!
I’ll be showing up for that party. Or any of the them. Yep, I’d snack on these and call it a reason to par-tay.
Hey…there are warm egg rolls…with avodado cream…yeah…let’s have some party…!!!
I need to be making these pronto. I will find a reason to have a party for them. Hey, I washed my hair today! Party tiiiime.
(I really love your party philosophy.)
Crema Rinse Party Time, indeed.
that crema.
you could serve wood chips with that and everyone would still eat it.
how i adore crema.
i am printing this….like now
I would never serve you wood chips, my friend! But if I do I’ll be sure they’re smothered in crema.
I love making eggrolls. This sounds like a great filling, and I love the dipping sauce! Anything with avocado I am a sucker for!
I have a giveaway going on you might be interested in!
Hmm. When I read the title I thought perhaps you had figured out a way to use corn tortillas as egg roll wraps (nice for the gluten-free crowd). Oh well. I’m sure your egg rolls are tasty.
I’m always up for a party! On my way over for some of those delicious eggrolls….I’ll bring the sangria!!!
Yes, please!
I think I could actually pull these off. Great idea.
Oh, these are just fabulous! Love this recipe!
Love your party-life philosophy and I love a good Southwest egg roll.
These look a-ma-zing. Definitely party food. My husband will loooove these!
These look fantastic!
Mmmmm, that avocado crema!