Description
These Southwestern Egg Rolls are a vibrant and flavorful appetizer packed with a colorful mix of red bell pepper, corn, black beans, jalapeno, green onions, spinach, shredded Monterey Jack cheese, and tender cooked chicken breast. Wrapped in crispy egg roll wrappers and fried to golden perfection, these rolls are paired with a creamy, zesty avocado ranch dipping sauce. Perfect for parties and gatherings, they deliver a delicious blend of Mexican-inspired flavors in every bite.
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)
- Oil for frying (enough to fill pan with 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 diced red bell pepper, corn kernels, black beans, jalapeno pepper, green onions, thawed spinach (squeezed dry), shredded Monterey Jack cheese, cooked diced chicken breast, salt, chili powder, black pepper, and ground cumin. Mix well to evenly distribute all ingredients.
- 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. Using a small bowl of water, dip your finger and moisten the edges of the wrapper. Roll the wrapper tightly according to package directions, sealing the edge with the water. Repeat until all filling and wrappers are used.
- Freeze the egg rolls: Arrange the assembled egg rolls on a parchment-lined sheet pan. Cover and place in the freezer for at least 2 hours or up to one month if storing for later use.
- Heat the oil: In a large skillet, pour oil to a depth of 1 inch and heat over medium-high heat until it reaches 350 degrees Fahrenheit. Use a thermometer to monitor the temperature to ensure proper frying heat.
- Fry the egg rolls: Fry 4-5 egg rolls at a time, carefully placing them in the hot oil without overcrowding. Cook for 3 to 4 minutes on each side, or until the wrappers are deep golden brown and crispy. Remove them and drain on paper towels. Repeat with remaining egg rolls.
- Make the avocado ranch sauce: While frying, combine the ranch dressing, avocado, cilantro leaves, salt, and pepper in a food processor or blender. Blend until completely smooth and creamy.
- Serve: Cut the fried egg rolls in half diagonally and serve immediately alongside the avocado ranch dipping sauce.
Notes
- Use finely diced leftover chicken breast or rotisserie chicken for convenience.
- Rinse and drain black beans and corn kernels to avoid excess moisture.
- Thaw and squeeze frozen spinach thoroughly to prevent soggy filling.
- Keep a small bowl of water nearby to seal the egg roll wrappers easily during assembly.
- Use a thermometer to maintain the oil temperature at 350 degrees Fahrenheit for perfect frying.
Nutrition
- Serving Size: 1 egg roll with sauce
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg
