Description
Southwestern Egg Rolls are a vibrant and crispy appetizer filled with a colorful mix of vegetables, tender chicken, beans, and melty Monterey Jack cheese, wrapped in crunchy egg roll wrappers. Perfect for parties or gatherings, served with a creamy avocado ranch dipping sauce.
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
Wrappers & Oil
- 1 package egg roll wrappers (21 count)
- Oil for frying (about 2 cups or enough for 1 inch depth)
Avocado Ranch Sauce
- 1 cup ranch dressing
- 1/2 avocado
- 1/3 cup cilantro leaves
- Salt and pepper to taste
Instructions
- Prepare the filling: In a large bowl, combine the diced red bell pepper, corn kernels, black beans, sliced green onions, minced jalapeno, thawed and drained spinach, shredded Monterey Jack cheese, cooked diced chicken breast, salt, chili powder, black pepper, and ground cumin. Mix thoroughly until well combined.
- Roll the egg rolls: Place one egg roll wrapper on a clean cutting board with one corner facing you. Spoon 2 heaping tablespoons of the filling onto the center of the wrapper. Fold the corner closest to you over the filling, then fold in the sides tightly. Roll the wrapper away from you to enclose the filling, sealing the edge with a little water using your finger.
- Freeze the egg rolls: Place the rolled egg rolls seam side down on a parchment-lined sheet pan. Cover with plastic wrap and freeze for at least 2 hours or up to 1 month for best texture and easier frying.
- Heat the oil: Pour oil into a large skillet until it reaches a 1-inch depth. Heat the oil over medium-high heat to 350 degrees Fahrenheit, using a thermometer to monitor the temperature.
- Fry the egg rolls: Carefully place 4-5 frozen egg rolls into the hot oil without overcrowding. Fry for 3-4 minutes per side or until they turn a deep golden brown. Remove from oil and drain on paper towels. Repeat until all egg rolls are cooked.
- Make the avocado ranch sauce: While the egg rolls are frying, combine ranch dressing, avocado, cilantro leaves, salt, and pepper in a food processor or blender. Blend until completely smooth.
- Serve: Cut the egg rolls in half diagonally and serve immediately with the avocado ranch sauce for dipping.
Notes
- Use leftover diced chicken breast or rotisserie chicken for convenience.
- Rinse and drain black beans and corn kernels to avoid excess moisture.
- Make sure to squeeze out all excess water from thawed spinach to prevent soggy egg rolls.
- Keep a small bowl of water nearby to seal the egg rolls edges properly.
- Use a thermometer to maintain oil temperature at 350°F for optimal crispiness and even frying.
Nutrition
- Serving Size: 1 egg roll with sauce
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 45 mg
