Description
Crispy southwestern egg rolls packed with diced chicken, black beans, corn, peppers, spinach, and melty Monterey Jack cheese, served with a creamy avocado ranch dipping sauce. Perfect as a flavorful party appetizer or snack.
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
Egg Rolls
- 1 package egg roll wrappers (21 count pack)
- Oil for frying (about 1 inch depth in skillet)
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 incorporated.
- Fill and roll the egg rolls: Place one egg roll wrapper on a clean surface. Spoon about 2 heaping tablespoons of the filling onto the center of the wrapper. Roll up the wrapper tightly according to package directions, sealing the edge with a little water to ensure it sticks securely.
- Freeze the egg rolls: Place the rolled egg rolls on a parchment-lined sheet pan. Cover and freeze for at least 2 hours or up to one month to make frying easier and maintain shape.
- Heat the oil: Pour oil into a large skillet to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit, using a thermometer to monitor the temperature.
- Fry the egg rolls: Carefully place 4 to 5 egg rolls in the hot oil without overcrowding. Fry each side for 3 to 4 minutes until deep golden brown and crispy. Remove the egg rolls and drain on paper towels. Repeat frying with the remaining egg rolls.
- 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: Cut each egg roll diagonally in half and serve immediately with the avocado ranch sauce for dipping.
Notes
- You can use leftover cooked chicken breast or rotisserie chicken for convenience.
- Always rinse and drain canned black beans and corn to avoid excess moisture.
- Ensure excess water is squeezed out from thawed spinach to prevent soggy egg rolls.
- Keep a small bowl of water nearby to moisten the edges of the egg roll wrappers for sealing.
- Use a thermometer to maintain oil temperature at 350 degrees F for optimal frying and crispiness.
Nutrition
- Serving Size: 1 egg roll with sauce
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg
