Description
These Southwestern Egg Rolls are packed with colorful vegetables, tender chicken, black beans, corn, and melted Monterey Jack cheese, all wrapped in crispy egg roll wrappers. Served with a creamy avocado ranch dipping sauce, they make the perfect appetizer for any party or gathering.
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 or as needed 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 finely diced red bell pepper, corn kernels, black beans, sliced green onions, minced jalapeno pepper, thawed and squeezed spinach, shredded Monterey Jack cheese, cooked diced chicken breast, salt, chili powder, black pepper, and ground cumin. Mix thoroughly until well combined.
- Assemble the egg rolls: Place one egg roll wrapper on a clean cutting board with one corner pointing toward you (diamond shape). Spoon 2 heaping tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners snugly. Roll tightly toward the top corner, sealing the edge with a finger dipped in water to ensure it sticks well.
- Freeze the egg rolls: Place the assembled egg rolls on a parchment-lined sheet pan. Cover them loosely with plastic wrap and freeze for at least 2 hours to set, or store in the freezer for up to one month for later use.
- Heat oil for frying: In a large skillet, pour oil to a depth of 1 inch. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit, using a thermometer for accurate temperature control.
- Fry the egg rolls: Carefully place 4-5 egg rolls into the hot oil without overcrowding the pan. Fry each side for 3-4 minutes until the wrappers turn a deep golden brown and crispy. Use tongs to turn them gently. Drain the fried egg rolls on paper towels to remove excess oil. Repeat with remaining egg rolls.
- Prepare the dipping sauce: While the egg rolls cook, add ranch dressing, avocado, cilantro leaves, salt, and pepper to a food processor or blender. Blend until smooth and creamy.
- Serve: Slice the egg rolls diagonally in half for easier eating. Serve immediately with the avocado ranch dipping sauce for a delicious, creamy complement.
Notes
- You can use leftover cooked chicken breast or rotisserie chicken for convenience.
- Always rinse and drain canned black beans and corn to remove excess sodium and liquid.
- Press spinach well after thawing to avoid soggy filling and soggy egg rolls.
- Keep a small bowl of water nearby to wet your fingers when sealing egg rolls for a secure closure.
- Use a deep-fry thermometer to maintain the oil temperature precisely at 350 degrees F for perfectly crispy rolls without sogginess or burning.
Nutrition
- Serving Size: 1 egg roll with 1 tablespoon avocado ranch sauce
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 35 mg
