1chipotle pepper in adobo sauceor more if you like it very spicy
4sun dried tomato halves in olive oilor soaked to soften if dry
1can black beansrinsed
zest and juice of 1 lime
1/2cupshredded cheddar cheese
kosher salt to taste
16egg roll wrappers
1egg white beaten
3/4cuplight sour cream or plain nonfat Greek yogurt
zest of 1 lime
1/4teaspoonkosher saltor to taste
Preheat the oven to 400 degrees, and set the baking rack to the middle position.
Chop scallions, cilantro, chipotle pepper, sun dried tomatoes and kale, and combine them in a large mixing bowl.
Add drained and rinsed black beans, lime zest and juice, and shredded cheese. Stir all to combine.
Cut each avocado in half, remove the pit, and cut each avocado into dice sized pieces.
Lightly toss the avocado into the ingredients in the bowl, being careful to not mash the avocado pieces.
Taste the mixture and season with salt.
Lay an egg roll wrapper on a flat surface, and place about 2 tablespoons of the avocado filling in the center of the wrapper. Fold as shown in the illustration above, or according to the package directions, brushing the last edge with a bit of the beaten egg white to seal.
Place the egg roll seam side down on a baking pan. Repeat with the remaining egg roll wrappers.
Brush both sides of each egg roll with olive oil.
Bake for about 20 minutes, turning the egg rolls over after the first 12-15 minutes, or until they are golden on each side.
While the egg rolls are baking, prepare crema by blending together sour cream or Greek yogurt, lime zest, cilantro, and scallion in a blender or the bowl of a food processor until combined. Season with salt.
Serve the egg rolls with the crema dipping sauce.
Be careful to not overfill the wrappers, or the filling will leak out while the egg rolls bake.