Southwestern Egg Rolls
User Reviews
4.9
75 reviews
Excellent
Southwestern Egg Rolls
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These southwestern egg rolls are loaded with a colorful variety of vegetables, chicken, beans and plenty of melty cheese, all wrapped up in a crispy roll. The ultimate party appetizer!
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Ingredients
- 1 cup finely diced red bell pepper
- 1 cup corn kernels
- 1 cup black beans
- 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
- 1 package egg roll wrappers 21 count pack
- oil for frying
For the Avocado Ranch Sauce:
- 1 cup ranch dressing
- 1/2 avocado
- 1/3 cup cilantro leaves
- salt and pepper to taste
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Instructions
- In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin.
- Place one egg roll wrapper on a cutting board. Place 2 heaping tablespoons onto the wrapper and roll up according to package directions, sealing the edge with a little water.
- Repeat the process with the remaining filling and egg roll wrappers.
- Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours, or up to a month.
- Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1 inch is reached. Heat the oil to 350 degrees F.
- Place 4-5 egg rolls in the pan, do not overcrowd. Cook for 3-4 minutes per side or until deep golden brown, then drain on paper towels. Repeat the process with the remaining egg rolls.
- While the egg rolls are frying, make the dipping sauce. In a food processor or blender, blend together the ranch dressing, avocado, cilantro, salt and pepper until completely smooth.
- Cut the egg rolls in half on the diagonal and serve immediately with avocado ranch sauce for dipping.
Notes
- I used finely diced leftover chicken breast, but you could also use rotisserie chicken if you don't feel like cooking up chicken for the occasion.
- Make sure to rinse and drain your black beans and corn kernels before using them in this southwestern egg rolls recipe.
- When you thaw your frozen spinach squeeze it to make sure any excess water comes out.
- Have a small bowl of water available as you roll your egg rolls so you can dip a finger in the water and run it across the edge of the egg rolls to seal them.
- Use a thermometer to make sure your oil stays at 350 degrees F.
Nutrition Information
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Serving
2rolls + 1 T sauce
Calories
426kcal
(21%)
Carbohydrates
37g
(12%)
Protein
19g
(38%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Cholesterol
49mg
(16%)
Sodium
933mg
(39%)
Potassium
322mg
(9%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
1745IU
(35%)
Vitamin C
21.7mg
(24%)
Calcium
219mg
(22%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 2rolls + 1 T sauce | |
| Calories | 426kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 933mg | 39% |
| Potassium | 322mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 1745IU | 35% |
| Vitamin C | 21.7mg | 24% |
| Calcium | 219mg | 22% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
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