Southwestern Egg Rolls
User Reviews
4.9
Southwestern Egg Rolls
Description
The filling combines diced cooked chicken with black beans, corn kernels, red bell pepper, jalapeno, green onion, spinach, and shredded Monterey jack cheese. Seasoned with chili powder, cumin, salt, and pepper, this mixture is robust and layered with southwestern flavors. Rolled inside egg roll wrappers, the parcels are fried in hot oil to achieve a crisp, golden exterior while the inside remains moist and flavorful.
The dipping sauce blends ranch dressing with ripe avocado and fresh cilantro, creating a creamy, herbaceous complement that balances the spice and richness of the egg rolls. Preparing the sauce while frying the rolls allows for fresh, chilled accompaniment.
These egg rolls can be made in advance and frozen, making them convenient for later use. Maintaining oil temperature at 350°F ensures even cooking and prevents greasiness. Draining fried egg rolls on paper towels helps remove excess oil.
Ingredients
- 1 cup red bell pepper finely diced
- 1 cup corn kernels
- 1 cup black beans
- 1/4 cup green onion sliced
- 1/4 cup jalapeno pepper seeded and minced
- 1/2 cup spinach thawed and excess water squeezed out, frozen
- 2 cups Monterey jack cheese shredded
- 1 1/2 cups chicken breast cooked diced
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin ground
- 1 package egg roll wrappers 21 count pack
- cooking oil for frying
For the Avocado Ranch Sauce:
- 1 cup ranch dressing
- 1/2 avocado
- 1/3 cup cilantro leaves
- salt to taste
- black pepper to taste
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
- Use finely diced leftover or rotisserie chicken to save prep time.
- Rinse and drain canned black beans and corn kernels before use to prevent excess moisture in the filling.
- Squeeze thawed frozen spinach to remove any excess water for a non-soggy filling.
- Keep a small bowl of water nearby when rolling egg rolls to seal edges properly by dampening.
- Use a cooking thermometer to maintain oil temperature at 350°F for even frying and crispy texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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