Description
These Southwestern Egg Rolls are a colorful and crispy appetizer filled with diced chicken, black beans, corn, bell peppers, spinach, and melty Monterey Jack cheese, served with a creamy avocado ranch dipping sauce. Perfect for parties and gatherings!
Ingredients
Scale
Egg Roll Filling
- 1 cup finely diced red bell pepper
- 1 cup corn kernels
- 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
Other Ingredients
- 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 the filling: In a large bowl, combine the diced red bell pepper, corn kernels, black beans, minced jalapeno, sliced green onions, thawed spinach with excess water squeezed out, shredded Monterey Jack cheese, diced cooked chicken breast, salt, chili powder, black pepper, and ground cumin. Mix well to combine.
- Roll the egg rolls: Place one egg roll wrapper on a clean cutting board. Spoon 2 heaping tablespoons of the filling onto the wrapper near one corner. Roll up according to package directions, folding in the sides and sealing the edge with a finger dipped in water. Repeat this with the remaining wrappers and filling.
- Freeze the egg rolls: Arrange the rolled egg rolls on a parchment-lined sheet pan. Cover and freeze for at least 2 hours to firm up the rolls, which also helps with frying later. They can be frozen for up to one month before cooking.
- Heat the oil: In a large skillet over medium-high heat, pour oil until it reaches about 1 inch deep. Heat the oil to 350 degrees Fahrenheit before cooking.
- Fry the egg rolls: Carefully add 4 to 5 egg rolls to the hot oil, making sure not to overcrowd the pan. Fry for 3 to 4 minutes per side or until they become deep golden brown and crispy. Remove and drain on paper towels. Repeat with the remaining egg rolls.
- Make the avocado ranch sauce: While frying, combine ranch dressing, avocado, cilantro leaves, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
- Serve: Cut the fried egg rolls in half diagonally and serve immediately with the avocado ranch sauce for dipping.
Notes
- Use leftover cooked chicken breast or rotisserie chicken for convenience.
- Rinse and drain black beans and corn kernels well to avoid excess moisture in the filling.
- After thawing frozen spinach, squeeze out as much water as possible to keep the filling from becoming soggy.
- Keep a small bowl of water nearby when rolling egg rolls to help seal the edges securely.
- Use a thermometer to maintain the oil temperature at 350 degrees Fahrenheit for perfect frying.
Nutrition
- Serving Size: 1 egg roll
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
