Southwestern Crispy Egg Rolls

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Southwestern Crispy Egg Rolls

Southwestern Crispy Egg Rolls


  • 1/2 cup shiitake mushroom, sliced
  • 1/3 cup corn
  • 1/3 cup black beans (canned is fine)
  • 2 teaspoons minced garlic
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 tablespoon chili powder
  • 1 teaspoon smoked chipotle
  • The juice of 1 lime
  • 1 Wholly Guacamole® Classic Snack Pack
  • 1 package Egg Roll Wrappers
  • Salt and pepper
  • Olive Oil
  • 1 quart vegetable oil
  1. In a large stock pot over medium heat, add the vegetable oil and bring up to 365 degrees.
  2. Using a large sauté pan over medium-high heat, add a touch of olive oil and sauté all vegetables except for the garlic for 8-10 minutes.
  3. Once the vegetables are finished cooking, remove them from the heat and grab you egg roll wrappers.
  4. Using a small spoon, place about a 1 ½ tablespoons of the vegetables to the center of the wrapper and add ½ a tablespoon of the Wholly Guacamole Classic. Pull one side over the top of the vegetables and roll it up (like a little burrito) dab a bit of water on the last tip before finishing the roll. Repeat that process until all of you egg rolls are wrapped.
  5. Using tongs or a large slotted spoon, add the rolls to the oil. Cook for 3-5 minutes or until the egg rolls are golden and crispy. Serve hot with the dipping sauce on the side.
Dipping Sauce Ingredients
  • 1/2 cup Thai Chili sauce
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons Ponzu
  • The juice of half of a lime
  • 2 teaspoons sesame oil


  1. In a large bowl, mix all ingredients together until completely incorporated. Chill in the refrigerator until the Egg Rolls are ready to serve.
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