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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 12 halves
Calories: 269 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

Avocado Ranch Dipping Sauce
  • 1/4 cup smashed fresh avocado (about half of an avocado)
  • 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 dried parsley
  • 1/8 teaspoon onion powder
  • dash of dried dill weed
  • dash of garlic powder
  • dash of pepper
Egg Rolls
  • 1 tablespoon vegetable oil
  • 1 1/2 lbs boneless skinless chicken breasts cut into small bite-sized pieces
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced green onion
  • 1/2 cup frozen corn
  • 1/4 cup canned black beans drained and rinsed
  • 2 tablespoons frozen spinach thawed and drained
  • 2 tablespoons diced jalapenos
  • 1/2 tablespoon fresh parsley minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • dash of cayenne pepper
  • 3/4 cup shredded Monterey jack cheese
  • 6 8-inch flour tortillas
  • vegetable oil for frying

Instructions

For the Avocado Ranch Dipping Sauce:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. Wrap the tortillas in a clean, lightly moist cloth. Microwave on high for approximately 1 minute, until soft and pliable.
  4. 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.)
  5. When ready to cook, place a cooling rack on top of a baking sheet and preheat the oven to 350ºF.
  6. 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.
  7. 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.
  8. Cut each egg roll in half and serve with the Avocado Ranch Dipping Sauce.

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 is calculated with frying the egg rolls. Counts will change if you bake them instead.
  • The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change.

Nutrition Information

Serving 1half Calories 269kcal (13%) Carbohydrates 15g (5%) Protein 22g (44%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0g Cholesterol 11mg (4%) Sodium 213mg (9%) Potassium 93mg (3%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 12halves

Amount Per Serving

Calories 269

% 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.