Description
These Southwestern Egg Rolls are a vibrant, crispy appetizer filled with a colorful medley of vegetables, tender chicken, black beans, and melted Monterey Jack cheese, served with a creamy avocado ranch dipping sauce. Perfect for parties or casual gatherings.
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 pack)
- Oil for frying (enough for 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 finely diced red bell pepper, corn kernels, black beans, sliced green onions, minced jalapeno pepper, thawed spinach (with excess water squeezed out), shredded Monterey Jack cheese, cooked diced chicken breast, salt, chili powder, black pepper, and ground cumin. Mix everything thoroughly to get an even mixture.
- Assemble the Egg Rolls: Place one egg roll wrapper on a flat surface such as a cutting board. Spoon 2 heaping tablespoons of the filling mixture onto the wrapper. Roll up the wrapper according to the package directions, sealing the edge by dipping a finger in water and running it along the edge to help seal.
- Freeze the Egg Rolls: Place the assembled egg rolls on a parchment-lined sheet pan, cover, and freeze for at least 2 hours to firm up. These can be stored in the freezer for up to one month before frying.
- Heat the Oil: Heat a large skillet over medium-high heat. Pour oil into the pan until it reaches about 1 inch deep. Use a thermometer to heat the oil to 350 degrees Fahrenheit for optimal frying temperature.
- Fry the Egg Rolls: Carefully place 4-5 egg rolls in the hot oil without overcrowding the pan. Fry each side for 3 to 4 minutes until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining egg rolls.
- Make the Avocado Ranch Sauce: While the egg rolls are cooking, blend ranch dressing, avocado, cilantro leaves, salt, and pepper in a food processor or blender until completely smooth and creamy.
- Serve: Cut egg rolls in half diagonally and serve immediately alongside the avocado ranch dipping sauce.
Notes
- Use leftover cooked chicken breast or shredded rotisserie chicken to save time.
- Be sure to rinse and drain black beans and corn kernels to prevent extra moisture in the filling.
- Squeeze out all excess water from thawed spinach to keep egg rolls from becoming soggy.
- Keep a small bowl of water nearby when rolling to help seal the egg roll edges properly.
- Use a thermometer to maintain the oil temperature at 350 degrees F for even frying and crispy results.
Nutrition
- Serving Size: 1 egg roll with sauce
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg
