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Southwest Chicken Egg Rolls

Crispy, golden fried egg rolls stuffed with seasoned chicken, black beans, corn, and melted cheese, served with a creamy avocado ranch dip.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 10 egg rolls
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Egg Roll Filling
  • 1 tbsp vegetable oil for sautéing
  • 2 cups cooked chicken breast diced
  • 1 cup black beans rinsed and drained
  • 1 cup corn thawed or canned
  • 1 cup red bell pepper finely diced
  • 2 cups spinach fresh, chopped
  • 1/3 cup green onions chopped
  • 1 jalapeño minced, deseeded
  • 1.5 cups Monterey Jack cheese shredded
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 pack egg roll wrappers
Avocado Ranch Dip
  • 1 avocado large, ripe
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp buttermilk
  • 1 tsp white vinegar
  • 0.25 tsp dried spices (dill, parsley, onion powder) each

Equipment

  • Large skillet
  • Dutch oven or Deep fryer
  • Wire rack
  • Food processor

Method
 

  1. Heat 1 tbsp oil in a skillet over medium heat. Sauté red bell pepper and green onions until tender-crisp.
  2. Add corn, black beans, spinach, jalapeño, and spices. Cook 3 minutes until spinach wilts.
  3. Remove from heat. Stir in cooked chicken and let cool completely. Once cool, fold in the Monterey Jack cheese.
  4. Place 2-3 tbsp of filling onto an egg roll wrapper. Fold bottom corner up, sides in, and roll tightly. Seal with water.
  5. Heat oil in a deep pot to 375°F (190°C).
  6. Fry egg rolls in batches for 3-5 minutes until golden brown. Drain on a wire rack.
  7. Blend all dip ingredients in a food processor until smooth.
  8. Serve egg rolls warm with the avocado ranch dip.

Notes

Ensure the filling is cool before adding cheese to prevent it from melting during the rolling process.