Description
Southwestern Egg Rolls are a vibrant and flavorful appetizer featuring a mix of diced red bell pepper, corn, black beans, jalapeno, green onions, spinach, shredded Monterey Jack cheese, and diced chicken breast all wrapped in crispy egg roll wrappers. Served with a creamy avocado ranch dipping sauce, these egg rolls are perfect for parties or gatherings.
Ingredients
Scale
Egg Roll 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
- 1 package egg roll wrappers (21 count)
- oil for frying (about 2 cups, 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
- Mix Filling: In a large bowl, combine the finely 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. Stir thoroughly to evenly distribute all ingredients.
- Assemble Egg Rolls: Place one egg roll wrapper on a clean cutting board. Spoon 2 heaping tablespoons of the filling mixture onto the center of the wrapper. Roll the egg roll tightly according to package directions, using a little water to seal the edges securely. Repeat this process with the remaining filling and wrappers.
- Freeze Egg Rolls: Arrange the assembled egg rolls on a parchment-lined sheet pan. Cover them and freeze for at least 2 hours or up to one month for best texture and ease of frying.
- Heat Oil: Pour oil into a large skillet to a depth of 1 inch and heat it over medium-high heat until it reaches 350 degrees Fahrenheit. Use a thermometer to maintain the temperature.
- Fry Egg Rolls: Carefully place 4-5 egg rolls in the hot oil, avoiding overcrowding. Fry for 3 to 4 minutes per side until they become deep golden brown and crispy. Remove the egg rolls and drain them on paper towels. Repeat this process with the remaining egg rolls.
- Prepare Dipping Sauce: While frying the egg rolls, combine ranch dressing, avocado, cilantro leaves, salt, and pepper in a food processor or blender. Blend until smooth and creamy.
- Serve: Cut each egg roll diagonally in half and serve immediately with the avocado ranch sauce for dipping.
Notes
- Use leftover cooked chicken breast or rotisserie chicken for convenience and flavor.
- Rinse and drain canned black beans and corn kernels to remove excess sodium and liquid.
- Ensure excess water is squeezed out of thawed frozen spinach to prevent soggy egg rolls.
- Keep a small bowl of water nearby to moisten the edges of the egg roll wrappers for proper sealing.
- Maintain oil temperature at 350 degrees Fahrenheit to achieve crispy, evenly cooked egg rolls.
Nutrition
- Serving Size: 1 egg roll with sauce
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 50 mg
