Makes about 18 egg rolls or spring rolls
I invented this recipe about 15 years ago and cannot remember why or how I came up with the unusual combination of ingredients in both the filling and the dip. It’s exotic and unusual and definitely gets rave reviews.
1/3 cup salsa
1 1/2 can rinsed canned black beans
3 tbsp chopped cilantro
1/4 cup chopped onion
1 tbsp lime
Egg roll or spring roll wraps
1 tbsp balsamic vinegar
1/3 cup agave syrup
1/3 cup cilantro (chopped)
1 clove garlic
3 tbsp avocado oil
1 tbsp water
1/2 cup pecans
1/2 tsp cumin
Oil fo frying
Mix together filling ingredients…. Place about a tablespoon of filling inside each egg roll wrap, wrap it up, seal it with a bit of water, then fry until golden.
To make dipping sauce, in a deep but small bowl, add all ingredients and puree with an immersion blender.
Notes: I used coconut oil to fry. I’m not sure they were as crispy as they should have been. However the health benefits, in my mind, outweighed that fact.
Can be made ahead! I reheated them in a 250 degree oven for about 20 minutes.