Southwest Egg Rolls with Avocado Ranch Dipping Sauce
User Reviews
5
Southwest Egg Rolls with Avocado Ranch Dipping Sauce
Description
This recipe features diced chicken cooked with bell pepper, green onion, corn, black beans, spinach, jalapeño, and spices such as cumin, chili powder, and cayenne pepper. After mixing in shredded Monterey Jack cheese, the filling is wrapped in softened flour tortillas, sealed, and fried in vegetable oil for a crispy texture and golden color.
The Avocado Ranch dipping sauce blends fresh smashed avocado with mayonnaise, sour cream, white vinegar, buttermilk, and a combination of dried herbs and spices to create a creamy, tangy accompaniment. Preparing the sauce ahead improves its flavor and texture. Together, these egg rolls and sauce provide a balanced combination of smoky, spicy, creamy, and crisp sensations.
This dish suits a flavorful appetizer or main course pairing, ideal for those who appreciate Southwest-inspired flavors wrapped in a crunchy fried shell. The recipe includes instructions to soften the tortillas for easier rolling and suggests securing the wraps with toothpicks if needed.
Nutritional estimates include frying oil retention and note that baking the egg rolls will alter values. The instructions emphasize proper cooking times to ensure thorough cooking and safety.
Ingredients
Avocado Ranch Dipping Sauce
- 1/4 cup avocado about half of an avocado, smashed fresh
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons white vinegar
- 1 tablespoon buttermilk
- 1/8 teaspoon salt
- 1/8 teaspoon parsley dried
- 1/8 teaspoon onion powder
- dried dill weed dash of
- garlic powder dash
- black pepper dash
Egg Rolls
- 1 tablespoon vegetable oil
- 1 1/2 lbs chicken breast cut into small bite-sized pieces, boneless skinless
- 2 tablespoons red bell pepper minced
- 2 tablespoons green onion minced
- 1/2 cup corn frozen
- 1/4 cup black beans drained and rinsed, canned
- 2 tablespoons spinach thawed and drained, frozen
- 2 tablespoons jalapeno pepper diced
- 1/2 tablespoon parsley minced, fresh
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- cayenne pepper dash of
- 3/4 cup Monterey jack cheese shredded
- 6 inch flour tortillas
- vegetable oil for frying
Instructions
For the Avocado Ranch Dipping Sauce:
- Combine all of the ingredients and mix well. Keep refrigerated. You can make this ahead of time - it is actually better if it sits in the refrigerator for a few hours or even overnight.
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.
Notes
- Nutrition estimates are approximate and based on retained oil amount after frying; baking will change these values.
- Make the Avocado Ranch sauce ahead to let flavors meld and improve taste.
- Microwaving tortillas wrapped in a moist cloth softens them for easier rolling without tearing.
- Ensure the chicken is cooked through before assembling the egg rolls.
- Use toothpicks to secure egg rolls if needed to keep filling enclosed during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12halves
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1half | |
| Calories | 269kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 213mg | 9% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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