Serve them as an appetizer, snack or dinner. Quite honestly, Id choose seconds instead of dessert any day of the week. The chopped avocado inside of the egg roll is the most awesome surprise…and of course, all of its co-stars get my props, too. With each bite…you’re bravo’ing a different one…they all work together just marvelously. Dunk, eat, repeat. Over and over. And once they are gone, you’ll be the one getting the standing ovation 😉
Just place a few simple ingredients in a bowl..
…and mix together
gently stir in your avocado so that each bite is filled with a little piece of heaven
side note* keep wonton wrappers in a damp towel while you are not using them..this will ensure they are fresh and pliable
place your filling in the center of your wrappers…and its time to rock and roll (pun totally intended)
fold in the sides to trap in all of that gooey goodness..
and begin to roll them from bottom to top until they are sealed
place on a oiled baking sheet, brush the tops with a little more oil and bake
you see how that works? that, down there? thats what you’re left with. not too shabby, friends. not too shabby, at all.
Chicken Black Bean and Avocado Eggrolls
notes: wonton wrappers are available in the produce section of most supermarkets. also, these are terrific for freezing. just assemble the egg rolls and freeze them before you brush them with oil and bake them….defrost before cooking and bake according to the directions below. one final note…the filling can be made up to two days in advance (minus the avocado)…just bring to room temperature, stir in the avocado and proceed to filling the wonton wrappers.
1/3 Cup Canned Black Beans, drained and rinsed
1/3 Cup Finely Chopped Cooked Chicken
1/2 Cup Shredded Cheddar or Monterey Jack Cheese
1/4 Cup Finely Chopped Tomato
1/4 Cup Finely Chopped Green Onion
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
3 Ounces Cream Cheese, at room temperature
1 Avocado, finely diced
30 Wonton Wrappers
High Heat Cooking Oil (sunflower, peanut, canola or vegetable would all work)
1/2 Cup Sour Cream
1/2 Cup Prepared Salsa
Cilantro, for garnish
Preheat oven to 400. Place the black beans, chicken, cheese, tomato, green onion, chili powder, cumin and cream cheese in a large bowl. Mix the ingredients together until the cream cheese is incorporated. Gently stir in the avocado and set aside. (Can make ahead and refrigerate up to 2 days)
Remove wonton wrappers from packaging and wrap them in a damp towel to keep them pliable. Working with 3 at a time, lay the wrappers in a diamond shape on a surface and place approximately 2 teaspoons of the cream cheese filling in the middle of each wrapper. Fold in the sides and roll them shut, as seen in the photos above. Lightly brush a baking sheet with the oil. Place the eggrolls on the prepared baking sheet, seam side down, and lightly brush the tops with oil. Bake for 12-15 minutes, turning once in between cooking, or until they are golden brown and crisp on both sides.
While eggrolls are baking whisk together the sour cream and salsa. Serve as dipping sauce for the rolls and garnish with cilantro. Makes approxicamely 30 eggrolls.