Santa Fe Spring Rolls with Avocado

Santa Fe Spring Rolls with Avocado

I will admit – this is not the healthiest recipe I’ve ever written.  But I promise you it is delicious!  I’ve written the recipe to keep it vegetarian, but feel free to add some shredded chicken or pork.


  • 1 package Santa Fe Pilaf, prepared and cooled
  • 3/4 cup corn (I use frozen)
  • 1/4 cup red onion, diced
  • 1/8 cup cilantro, chopped
  • 1 tsp crushed red pepper (optional)
  • 1 lime, juiced
  • Spring Roll Wrappers (12-18)
  • 1 avocado, sliced


  1. In large bowl, combine Santa Fe Pilaf, corn, red onion, cilantro, crushed red pepper and lime juice.
  2. Make the spring rolls. Place one wrapper on a cutting board in a diamond.
  3. Put two spoonfuls of the Santa Fe mix on the spring roll.
  4. Top with a slice or two of avocado.
  5. Fold bottom over, fold in sides and roll.
  6. When you get close to the top, dab the wrapper with water to seal. Repeat with remaining wrappers.
  7. To fry, heat 2 ” of oil in a deep, heavy skillet to 350.
  8. Carefully slide in the spring rolls, a few at a time.
  9. Turn occasionally to brown evenly and fry for about 3 minutes.
  10. Remove and let cool on rack.
  11. Repeat with remaining.
    You can also bake these! Just preheat the oven to 425 degrees. Brush the rolls with a bit of oil and bake on the rack. Bake about 15 minutes, turn and back until golden and crisp, about 8 more minutes.