1 cup frozen sweet corn, thawed
1 can (14.5 ounces) black beans, drained and rinsed
1 cup shredded cheddar cheese
1 medium onion, chopped (or to taste)
1 handful fresh cilantro, minced
1 hot pepper of choice, minced (optional)
1 packet (about 1 ounce) taco seasoning
12 egg roll wrappers
Oil for frying
¼ cup sour cream
1 tablespoon minced cilantro
Lime juice, to taste
Add corn, beans, cheese, onion, cilantro, pepper and taco seasoning to a large bowl; mix until well-combined.
Divide mixture among 12 egg roll wrappers; fold in two opposite corners of the egg roll wrapper, then roll up tightly. Set aside.
For the sauce: In a small bowl mix sour cream and cilantro. Season to taste with lime juice.
Add oil to a deep skillet and heat to 350 degrees. Fry rolls a few at a time until crispy. Remove to a paper towel to drain.
Serve hot with sauce on the side.
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