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updated: 1/3/2012 11:13 AM

Vegetarian Southwestern Rolls

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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

Dipping sauce

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.

Serves six.

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