Ingredients:

  • 1 cup (150g) canned black beans, drained and rinsed
  • 1 cup (150g) frozen corn, thawed
  • 1 red bell pepper, finely chopped
  • 1 cup (120g) shredded Monterey Jack cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 12 egg roll wrappers
  • Vegetable oil (enough for frying, approx. 2 cups or 500ml)
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) salsa
  • 1 teaspoon lime juice
  • 1/2 teaspoon cayenne pepper (optional)

Instructions:

  1. In a large mixing bowl, combine black beans, corn, chopped bell pepper, cheese, cumin, chili powder, garlic powder, salt, and pepper.
  2. Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Spoon 2 tablespoons of filling onto the center of the wrapper. Fold the corner closest to you over the filling, then fold in the sides, and roll tightly to seal.
  3. Place the rolled egg rolls on a baking sheet and refrigerate for 30 minutes to help maintain their shape while frying.
  4. In a large frying pan, heat vegetable oil over medium heat until it reaches about 350°F (175°C).
  5. Carefully add the egg rolls to the hot oil in batches, frying for 3-4 minutes or until golden brown.
  6. Remove egg rolls with a slotted spoon and drain on paper towels.
  7. In a small bowl, mix together sour cream, salsa, lime juice, and cayenne pepper until smooth.