Southwestern Breakfast Egg Rolls

Served with an avocado dip, these cheesy, crunchy egg rolls are just what you need for breakfast.


  • Egg rolls:
  • Olive oil, for sautéing
  • 1/2 cup red onion, diced
  • 2 cloves garlic, minced
  • 1 small green chili pepper, diced, seeds and ribs removed
  • 1/2 cup red and green peppers, diced
  • 1/2 cup black beans, drained
  • 4 large eggs
  • Salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup shredded Monterey cheese
  • 8 egg roll wrappers
  • Oil, for frying
  • Avocado dip:
  • 1 large, ripe avocado
  • 1/4 cup plain Greek yogurt
  • 2 cloves garlic
  • 1 inch of ginger, peeled
  • Large handful of cilantro leaves
  • Salt and pepper
  • 2 tablespoons water, to help loosen


  1. Prep: Keep egg roll wrappers under a dampened cloth so they don't dry out. Heat a large pot of oil on the stove for frying.
  2. Make the filling: Heat 2 tablespoons olive oil in a medium skillet and sauté red onions until tender. Add the minced garlic and diced green chili peppers and cook until fragrant, then add the diced bell peppers and cook until softened. Add the black beans, salt and pepper to taste, ground cumin and chili powder.
  3. In a small bowl, whisk the eggs with salt and pepper to taste and add to the skillet, lightly scrambling in with the beans and vegetables. (There should be a little bit of egg still at the bottom of the bowl; reserve for next step.) Remove skillet from heat and set aside.
  4. Wrap and fry egg rolls: Lay an egg roll wrapper out in a diamond shape on your work surface, sprinkle the Monterey cheese across the middle (about 1x3 rectangle), then add 1/8 of the egg and bean filling on top. Using the rest of the egg at the bottom of the small bowl, paint a wash all around the edges of the egg roll paper. Fold the base of the diamond up over the filling, then fold the two sides over it. Holding down the filling and three corners of the paper, tightly roll the egg roll away from you and onto the top corner to seal. Repeat with remaining wrappers and filling.
  5. Carefully lower egg rolls into the pot of oil. Fry until brown and crispy.
  6. Make the avocado crema: In a blender or food processor, blend everything into a smooth sauce: the avocado, yogurt, cilantro, garlic, ginger, lime, salt, pepper and water. Serve with egg rolls.