Refried Bean Burrito Egg Rolls

We love to make Egg Rolls as a side dish or an hors d’oeuvre. However, when we purchase a pack of egg roll wrappers, there are just so many! Because of that, our egg roll recipes typically come in sets of two or three. This recipe was the third and final use of our pack, and we definitely went a bit nontraditional with a Fusion type dish.

For this one, we built our filling upon Mexican flavours…but we also incorporated some more traditional egg roll ingredients (cabbage). The filling worked really well with the method (almost like a miniature chimichanga in an egg roll wrapper?). Then, for the sauce, we made a spicy avocado ranch dip, which complemented our flavours and textures nicely. If you find yourself with egg roll wrappers and a desire to do something funky with them, give this one a try! You won’t be disappointed.

Time: 50 Minutes


  • For your Wraps:
    • Egg Roll Wrappers
    • Onion
    • Jalapeno Pepper(s)
    • Ground Cumin
    • Chili Powder
    • Canned Diced Tomatoes
    • Shredded Cabbage
    • Refried Beans (Homemade or Store Bought)
    • Shredded Taco Cheese
  • For your Dipping Sauce:
    • Avocado
    • Ranch Dressing
    • Cayenne Powder
    • Dried Cilantro
    • A splash of water (to thin your sauce)


  • Dice your onion and jalapeño. Then, heat some oil in a pan, and sauté together until your onion turns opaque, and your jalapeno softens. Add in your ground cumin and chili powder as well. **For more spice, use more jalapeño seeds. for less spice, discard most seeds.
  • Once your onion and jalapeño are ready, add your tomatoes and cabbage, and stir to combine. Allow them to cook down so that your cabbage softens a lot, and your tomatoes lose their structure.
  • Scoop in your beans, and stir to fully incorporate. Then, melt in your cheese, and let sit for a few minutes.
  • *If baking, preheat your oven to 375 degrees F, and line a large baking sheet with foil. Give the foil a quick oil spray. You can also deep fry or air fry your egg rolls if you prefer.
  • Arrange your egg roll wrappers on a clean surface, and scoop your bean and veggie mixture on. Then roll your egg rolls according to the package directions, and place on your baking sheet.
  • Bake for about 20-25 minutes (flipping part way through).
  • As your egg rolls cook, turn your attention to your sauce: Peel your avocado, and begin to mash it with a fork. Then, add in your dressing, seasonings, and a little water, and ekep mashing until it’s smooth. We used our blender to help us.
  • Plate, devour, and enjoy!

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