Description
Southwestern Egg Rolls are a delicious and colorful appetizer featuring a vibrant mix of red bell pepper, corn, black beans, jalapeno, spinach, shredded Monterey Jack cheese, and diced chicken breast, all wrapped in crispy egg roll wrappers and fried to golden perfection. Served with a creamy avocado ranch dipping sauce, these egg rolls are perfect for parties or flavorful snacking.
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
Assembly & Frying
- 1 package egg roll wrappers (21 count)
- Oil for frying (enough to fill skillet 1 inch deep)
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, rinsed 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 thoroughly to incorporate all ingredients evenly.
- Assemble the egg rolls: Place one egg roll wrapper on a clean cutting board. Spoon about 2 heaping tablespoons of the filling onto the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper. Roll the wrapper tightly around the filling according to package directions, sealing the edges with the water to prevent unwrapping during frying.
- Freeze the egg rolls: Place the assembled egg rolls on a parchment-lined baking sheet. Cover them and freeze for at least 2 hours or up to one month to firm up before frying.
- Heat oil for frying: In a large skillet, pour enough oil to reach a depth of 1 inch and heat over medium-high heat to 350 degrees Fahrenheit, using a thermometer to monitor the temperature.
- Fry the egg rolls: Carefully place 4 to 5 egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry each side for 3 to 4 minutes until the egg rolls are deep golden brown and crispy. Remove and drain on paper towels. Repeat until all egg rolls are cooked.
- Make the avocado ranch sauce: While frying, combine ranch dressing, avocado, cilantro leaves, salt, and pepper in a food processor or blender. Blend until completely smooth and creamy.
- Serve: Slice the egg rolls diagonally in half and serve immediately with the avocado ranch dipping sauce on the side for dipping.
Notes
- Use finely diced leftover cooked chicken breast or rotisserie chicken to save preparation time.
- Rinse and drain canned black beans and corn kernels well before mixing into the filling to avoid excess moisture.
- After thawing the frozen spinach, squeeze out excess water thoroughly to prevent soggy egg rolls.
- Keep a small bowl of water handy to moisten the edges of egg roll wrappers for easy sealing.
- Use a cooking thermometer to maintain the oil temperature at 350 degrees Fahrenheit for crispy, evenly cooked 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: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
