Description
Southwestern egg rolls packed with colorful vegetables, shredded chicken, beans, and melty Monterey Jack cheese, wrapped in crispy egg roll wrappers and served with a creamy avocado ranch dipping sauce. Perfect as a flavorful party appetizer.
Ingredients
Scale
Filling
- 1 cup finely diced red bell pepper
- 1 cup corn kernels, rinsed and drained
- 1 cup black beans, rinsed and drained
- 1/4 cup sliced green onions
- 1/4 cup seeded and minced jalapeno pepper
- 1/2 cup frozen spinach, thawed and excess water squeezed out
- 2 cups shredded Monterey Jack cheese
- 1 1/2 cups cooked diced chicken breast
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
Egg Rolls
- 1 package egg roll wrappers (21 count)
- Oil for frying (enough to reach 1 inch depth in skillet)
Avocado Ranch Sauce
- 1 cup ranch dressing
- 1/2 avocado
- 1/3 cup cilantro leaves
- Salt and pepper to taste
Instructions
- Prepare Filling: In a large bowl, combine diced red bell pepper, corn kernels, black beans, jalapeno pepper, sliced green onions, thawed and squeezed spinach, shredded Monterey Jack cheese, cooked diced chicken breast, salt, chili powder, black pepper, and ground cumin. Mix well to evenly distribute the ingredients.
- Roll Egg Rolls: Lay one egg roll wrapper flat on a cutting board. Spoon about 2 heaping tablespoons of the filling onto the center of the wrapper. Fold in the sides and then roll tightly following the package directions, sealing the edge with a little water using your finger dipped in water.
- Freeze Egg Rolls: Place rolled egg rolls on a parchment-lined sheet pan. Cover the pan with plastic wrap or foil and freeze for at least 2 hours or up to 1 month to set them before frying.
- Heat Oil: Heat a large skillet over medium-high heat. Pour in oil to a depth of 1 inch and heat it to 350 degrees Fahrenheit, using a thermometer for accuracy.
- Fry Egg Rolls: Fry 4-5 egg rolls at a time without overcrowding the pan. Cook each side for 3-4 minutes or until deep golden brown and crispy. Remove from oil and drain on paper towels. Repeat until all egg rolls are cooked.
- Make Dipping Sauce: While the egg rolls fry, combine ranch dressing, avocado, cilantro leaves, salt, and pepper in a food processor or blender. Blend until completely smooth and creamy.
- Serve: Cut egg rolls in half diagonally and serve immediately with the prepared avocado ranch sauce for dipping.
Notes
- Use finely diced leftover chicken breast or rotisserie chicken for convenience.
- Rinse and drain black beans and corn kernels thoroughly to avoid excess moisture.
- Squeeze out excess water from thawed spinach to prevent soggy filling.
- Keep a small bowl of water nearby to seal egg rolls edges securely while rolling.
- Maintain oil temperature at 350 degrees Fahrenheit using a thermometer for optimal crispiness and to prevent greasy egg rolls.
Nutrition
- Serving Size: 1 egg roll with sauce
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg
