Southwest Egg Rolls with Avocado Ranch Dipping Sauce
These Southwest Egg Rolls are a family favorite - filled with chicken, corn, beans, spinach and tex-mex spices. Serve with Avocado Ranch Dipping Sauce.
Course Appetizer
Cuisine Mexican
Keyword southwest egg roll
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 10halves
Calories 244kcal
Author Deborah Harroun
Ingredients
Egg Rolls
1tablespoonvegetable oil
1 1/2lbsbonelessskinless chicken breasts,cut into small bite-sized pieces
2tablespoonsminced red bell pepper
2tablespoonsminced green onion
1/2cupfrozen corn
1/4cupcanned black beansdrained and rinsed
2tablespoonsfrozen spinachthawed and drained
2tablespoonsdiced jalapeños
1/2tablespoonfresh parsleyminced
1/2teaspooncumin
1/2teaspoonchili powder
1/4teaspoonsalt
dash of cayenne pepper
3/4cupshredded Monterey Jack cheese
5 8-inchflour tortillas
vegetable oilfor frying
Avocado Ranch Dipping Sauce
1/4cupsmashedfresh avocado (about half of an avocado)
1/4cupmayonnaise
1/4cupsour cream
1tablespoonbuttermilk
1 1/2tablespoonswhite vinegar
1/8teaspoonsalt
1/8teaspoondried parsley
1/8teaspoononion powder
dash of dried dill weed
dash of garlic powder
dash of pepper
Instructions
For the Egg Rolls:
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked thorough. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened.
Add the corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne pepper. Cook the mixture for 5 minutes. Remove from the heat and stir in the Monterey Jack cheese.
Wrap the tortillas in a clean, lightly moist cloth. Microwave on high for approximately 1 minute, until soft and pliable.
Spoon equal amounts of the mixture into each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls in a dish or on a baking sheet, cover with plastic wrap, then refrigerate until cold. (I think they are best when they are refrigerated for 24 hours.)
When ready to cook, place a cooling rack on top of a baking sheet and preheat the oven to 350ºF.
Heat about 1-inch of vegetable oil in a heavy skillet until about 350º. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fried, transfer them to the oven to bake for about 15 minutes, until heated through.
Alternately, you can just bake these - spray the tops with nonstick cooking spray then bake until warmed through and the tortillas are crispy, 20-25 minutes.
Cut each egg roll in half and serve with the Avocado Ranch Dipping Sauce.
For the Avocado Ranch Dipping Sauce:
Combine all of the ingredients and mix well. Keep refrigerated.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does not include vegetable oil for frying.