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Southwestern Egg Rolls

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!

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings: 10
Calories: 426 kcal
Course: Appetizer
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin. 
  2. 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.
  3. Repeat the process with the remaining filling and egg roll wrappers.
  4. Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours, or up to a month.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.