Mexican-inspired Spring Rolls

These spring rolls contain black beans flavored with cumin powder, avocados sprinkled with lime, diced tomato and cilantro wrapped in egg roll papers.

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Ingredients:

• 1 package egg roll wrappers
• 2 avocados, cut into pieces about 1/2 inch by 1/2 inch by 1 inch
• 1 can black beans
• 1/2 teaspoon cumin powder
• Juice from 2 limes
• Six plum tomatoes, diced
• Small bunch cilantro

Method

1. Rinse the black beans, drain and place in a bowl with cumin. 2. Place tomatoes in another bowl. 3. Put the avocado pieces in a bowl and pour lime juice on top. 4. Chop the cilantro into small sprigs and place in a fourth bowl. 5. Take and egg roll wrapper and put it on a plate with one corner facing you. 6. Put one generous teaspoon each of beans and tomatoes in a line across the middle. Top with two pieces of avocado and several leaves of cilantro. 7. Wrap by first folding up the bottom and rolling part of the way up. Then fold the sides and finish rolling. Seal the fourth edge with a small amount of water. 8. Heat a large skillet, filled with 1/2-inch vegetable oil to medium heat. 9. Fry several minutes, turning occasionally, until brown. 10. Drain on a plate with paper towels.

Notes: I wanted to make a recipe that everyone in my family would eat when we had Mexican food. These were such a hit that they now get made other times as well, such as for company or just for fun!

Number of servings: 20

Submitted By: Kelsey Lane Smith
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