Southwestern Pulled Pork Egg Rolls with Avocado Cream Sauce

These Southwestern Pulled Pork Egg Rolls served with a delicious avocado cream sauce are a great party appetizer.

Football season is in full swing and while I don’t particularly care about watching football, I do enjoy the snacking that goes on during a game.

Dips and chips and wings and all that are always tasty, but I also like to offer snacks that are a little healthier.  That helps me to feel less guilty about indulging.

These southwestern egg rolls fit the bill perfectly.  They’re full of healthy ingredients like tender, juicy pork, black beans, corn and spinach with just enough pepper jack cheese to make them a little gooey and give them just the right amount of kick.

Then instead of frying them, they’re baked, which means you can indulge guilt-free.

Of course an egg roll needs a good dipping sauce and this avocado cream sauce is super creamy and delicious and takes almost no time to make.

They’re also delicious dipped in your favorite salsa.  If you don’t have any pork on hand, you can also make these with cooked chicken and they will be equally delish.

Finally, you can make these ahead and either refrigerate or freeze them.  Reheat them in a 350 degree ovenuntil they’re heated through.

Continue to Content

Yield: 10 servings

Southwestern Pulled Pork Egg Rolls with Avocado Cream Sauce

Print

These Southwestern Pulled Pork Egg Rolls served with a delicious avocado cream sauce are a great party appetizer.

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 25 minutes

Ingredients

For Eggrolls:

• 1 1/2 cups pulled pork, cut into small pieces
• 1 - 15 oz can black beans, rinsed and drained
• 1 - 10 oz pkg frozen spinach, thawed and moisture squeezed out
• ½ cup frozen corn
• 1 cup shredded pepper jack cheese
• ¼ cup cilantro, finely chopped
• Juice of ½ lime
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp salt
• ½ pepper
• 10 large, square wonton wrappers
• Cooking spray

For Avocado Cream Sauce:

• 1 avocado
• 1 cup sour cream
• 1 clove garlic, peeled and crushed
• ¼ cilantro, roughly chopped
• Juice of ½ lime
• ½ salt
• ½ pepper

Instructions

1. Preheat oven to 350 degrees.
2. To prepare the eggrolls, combine all ingredients, except wonton wrapper in a large mixing bowls.
3. Lay a wonton wrapper down with a corner pointing towards you.
4. Place about ⅓ cup of the filling in the middle of the wrapper.
5. Fold corner up and over filling.
6. Fold left and right corners towards the center and continue to roll.
7. Brush a little water on the last corner to seal the eggroll.
8. Repeat process with remaining wrappers.
9. Place eggrolls on a baking sheet that's lined with parchment paper or coated with cooking spray.
10. Lightly spray eggrolls with cooking spray.
11. Bake in preheated oven for 25 minutes, until eggrolls are golden brown and crispy.
12. While eggrolls are baking, prepare avocado cream sauce.
13. Place all sauce ingredients in a blender. Blend until smooth and creamy.
14. Serve with eggrolls

Notes

You can make these ahead and either refrigerate or freeze them. Reheat them in a 350 degree oven until they're heated through.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 339Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgSodium: 753mgCarbohydrates: 34gFiber: 8gSugar: 13gProtein: 14g