Spicy Butternut & Black Bean Egg Rolls with Citrus Avocado Cream
I’ve been saving this recipe for a while because I have some fun news to share with you!
A few months ago I started doing photography for Clean Eating Magazine, and I was waiting to show you until I saw a good-sized photo appear in the magazine. It’s kind of surreal to see my photos in print.
Wanna see?
*Squeal*
Yes, I feel like a giddy 14-year-old when I see this.
One of my assignments was to make and shoot these Asian-flavored Chicken Eggrolls with Red Cabbage, Mango, and Lime. (Delicious, by the way!) I had some leftover wrappers and cabbage, so I made another batch and took them in a Mexican-ish direction.
How long have I been holding out on you? Well, long enough that butternut squash is no longer in season. Oops. If you can’t find frozen butternut squash chunks, you can also use sweet potatoes.
Clean Eating Magazine has some great ideas for lighter, whole-food meals. Want to win a year subscription? I’m giving one away as part of a “Staying Whole Essentials Pack”! Go over to the giveaway post and enter. It’s easy, as usual. :)
Spicy Butternut & Black Bean Egg Rolls with Citrus Avocado Cream
Yield: 8-10 egg rolls
Ingredients:
2-3 cups diced butternut squash (or sweet potato)
1 poblano pepper (or your pepper of choice)
1 cup of cooked black beans
2 T heat-safe oil (like coconut or grapeseed)
1 tsp ground cumin, divided
1/4 tsp garlic powder
1 cup finely shredded cabbage (purple is pretty!)
juice from 1/2 a lemon
1 tsp hot sauce
1/4 cup chopped fresh cilantro
1/3 cup crumbled feta cheese
8-10 egg roll wrappers
heat-safe oil, for brushing
For the avocado cream:
1 avocado, smashed
3 T plain whole-milk yogurt (Greek is great, too)
2 T chopped fresh cilantro
2 T freshly squeezed lemon juice + 1/4 tsp lemon zest
pinch of salt, to tasteDirections:
Preheat oven to 425 degrees F.
Place diced squash and peppers on a rimmed baking sheet. Drizzle oil and sprinkle 1/2 tsp cumin, garlic powder and a few generous pinches of salt and black pepper over the top. Toss to combine. Roast for 15-20 minutes or until squash is tender and vegetables have dark, caramelized spots on their edges. Remove from oven and allow to cool for about 15 minutes. Reduce oven temperature to 375 degrees F.
In a large bowl combine roasted vegetables, black beans, cabbage, lemon juice, hot sauce, cumin, feta, and cilantro. Mix well.
Put some water in a small bowl near your work surface and prepare a baking sheet with nonstick spray (or a brush of heat-safe oil). Lay an egg roll wrapper on a flat surface and rotate it so it looks like a diamond (instead of a square). Place a couple spoonfuls of the filling into the center of the wrapper. Fold in the side corners, then starting from the bottom corner, roll the whole thing up, away from you.
Dip your finger in the bowl of water and wet the edges of the top corner of the wrapper. Press to seal, and place egg roll on prepared baking sheet. Repeat with remaining filling and wrappers. Brush egg rolls lightly with heat-safe oil and bake for 12-15 minutes, until they're golden brown.
Meanwhile, combine avocado cream ingredients in a small bowl and set aside. Serve egg rolls with cream.
from Perry's Plate
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Cara — May 21, 2012 @ 5:36 am
Ok, both eggroll recipes sound delicious! I don’t know where to start ;) Butternut & black beans is one of those combinations I will just never grow tired of – thankfully, we seem to be able to get them here year-round, even though I’m quite positive they aren’t freshly harvested.
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Katrina @ Warm Vanilla Sugar — May 21, 2012 @ 6:08 am
These sound positively lovely! Awesome idea!
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Karly — May 21, 2012 @ 7:20 am
Natalie! That’s awesome! Congratulations on such a fun gig! :)
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Sare — May 21, 2012 @ 9:24 am
I am so proud of you and excited too. You are amazing Nat!
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Janssen — May 21, 2012 @ 11:52 am
WOW! This is amazing. Gooooood for you.
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cassie — May 21, 2012 @ 12:09 pm
Oh my gosh, you totally deserve to squeal like a 14-year-old girl. Congrats, Natalie, that is so awesome. And this recipe is amazing. I will be trying this one ASAP!
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Ari @ Ari's Menu — May 21, 2012 @ 1:54 pm
These look ridiculous, out of this world amazing!
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Bree — May 21, 2012 @ 2:02 pm
I love Clean Eating. How cool that you are photographing for them!!! This recipe looks seriously amazing btw!
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Valerie at The Year of Living Healthfully — May 21, 2012 @ 3:24 pm
Congratulations! Your photos are beautiful so I know they will want you to keep busy with more great food photography. The recipe looks wonderful too and I think I am going to give it a try this week. Haven’t done egg rolls before. What a blessing to see such an exciting thing happen to you for all your hard work!
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linda — May 21, 2012 @ 4:03 pm
I’ve been “eating clean” or close to it for a while now. My husband, on the other hand, loves his “man-food” as well as his comfort food. He’s just been diagnosed with liver problems and I told him today I’m only feeding him whole foods. Now I need to find clean eating that will satisfy his taste buds. This might help.
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Andrea @ The Skinny Chronicles — May 21, 2012 @ 4:37 pm
Congrats. That is VERY cool! Your photos are always so lovely and pleasing to view. Tasty too.
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Joanne — May 21, 2012 @ 6:12 pm
woohoo! That is AWESOME Natalie! What a great gig. You deserve it…your photos always make me drool. I love the butternut/black bean/southwestern flavor combo. I know I’d adore these!
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Laura @ GotChocolate — May 21, 2012 @ 9:11 pm
Wow, that’s looks absolutely delicious. I love all those ingredients too.
Congrats on having your photo in the magazine. VERY COOL!
:)
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gwen — May 22, 2012 @ 7:03 am
Congrats on the photo gig! The photo here made me want to make these egg rolls very soon. :)
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Abby — May 23, 2012 @ 7:41 am
these look fantastic! Can’t wait to try
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Melanie @ Nutritious Eats — May 26, 2012 @ 2:37 pm
How wonderful congrats! I want that job! ;) Now to work on my photography skills…..
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Gwen @SimplyHealthyFamily — May 27, 2012 @ 8:17 pm
Huge smile on my face for you right now! ;} Very cool!!
Ha, I thought something was up when I saw an ‘out of season’ post on your blog ;)
Can’t wait to try these, I know we will all love them.
Love Clean Eating mag, headed over to the give away now.
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Mindy O — January 11, 2013 @ 9:07 pm
Just had these for dinner tonight. YUM!!! They were great dipped in the citrus-avocado cream! I’ve never done any type of egg roll before and now I’m excited to experiment with other recipes.
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