Mexican Street Corn & Avocado Spring Rolls

This innovative appetizer combines the beloved flavors of Mexican street corn (elote) with fresh and crunchy spring rolls. Filled with roasted corn, creamy avocado, and zesty lime, these rolls are paired with a spicy cilantro-lime dip for a refreshing and vibrant culinary experience. Perfect for parties, they are vegetarian and gluten-free, making them a crowd-pleaser!

Ingredients:

• 1 cup roasted corn kernels
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced and zested
• 1/4 teaspoon chili powder
• 10 rice paper wrappers
• 1/2 cup cream cheese (or dairy-free alternative)
• Salt, to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine the roasted corn, diced avocado, chopped cilantro, lime juice, lime zest, chili powder, salt, smoked paprika, garlic powder, and cumin. Mix gently to combine and set aside.
2. Prepare a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft and pliable.
3. Place the softened rice paper on a clean surface. Spread a tablespoon of cream cheese across the center of the wrapper.
4. Add a few tablespoons of the corn and avocado mixture on top of the cream cheese.
5. Fold the sides of the rice paper over the filling and then roll it up tightly from the bottom to form a spring roll. Repeat with the remaining wrappers and filling.
6. For the cilantro-lime dip, combine 1/4 cup of chopped cilantro, lime juice, olive oil, and a pinch of salt in a small bowl. Blend until smooth.
7. Serve the spring rolls fresh with the cilantro-lime dip on the side.