Print

Southwestern Egg Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Southwestern Egg Rolls are a crispy and flavorful appetizer filled with seasoned chicken, black beans, corn, spinach, and spices, served with a creamy avocado ranch dipping sauce. Perfect for any gathering or as a tasty snack.

Ingredients

¾ cup SideDish Classic Ranch

½ avocado

1 tablespoon lime juice

1 tablespoon + ¼ cup avocado oil

½ cup finely diced red bell pepper

½ cup finely diced red onion

2 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon pepper

1 tablespoon chili powder

½ teaspoon ground cumin

One 15-ounce can black beans, drained and rinsed

1 cup frozen corn

1 cup small-diced rotisserie chicken

2 tablespoons freshly squeezed lime juice

1 tablespoon hot sauce (Tapatio or your favorite)

4 cups baby spinach

½ cup low-sodium chicken broth

1 cup shredded pepperjack cheese (or Monterey Jack as a substitute)

¼ cup finely chopped fresh cilantro

8 burrito-sized flour tortillas

Instructions

  1. For the Avocado Ranch: In a blender or food processor, combine the ranch dressing, avocado, and lime juice. Blend until smooth and creamy. Set aside for dipping.
  2. For the Egg Rolls: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the red bell pepper, red onion, and garlic. Sauté for 3-4 minutes until the vegetables are tender and aromatic.
  3. Add the chili powder, cumin, kosher salt, and pepper to the pan, stirring to combine. Cook for another 1-2 minutes to toast the spices.
  4. Add the black beans, corn, rotisserie chicken, lime juice, and hot sauce to the skillet. Stir well to combine and cook for 2-3 minutes until everything is heated through.
  5. Add the spinach and chicken broth to the pan. Stir until the spinach wilts and the mixture becomes a bit saucy. Remove from heat and allow it to cool slightly.
  6. Once the mixture has cooled enough to handle, stir in the shredded pepperjack cheese and chopped cilantro. This will create a cheesy, flavorful filling.
  7. Lay the flour tortillas flat on a clean surface. Spoon about ¼ cup of the filling onto each tortilla and spread it into a line in the center.
  8. Carefully fold the sides of the tortilla over the filling, then roll it up tightly from the bottom, sealing the edges.
  9. Heat the remaining ¼ cup of avocado oil in a large skillet over medium-high heat. Once hot, add the egg rolls in batches, cooking for 2-3 minutes on each side until golden brown and crispy.
  10. Remove the egg rolls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  11. Serve the hot, crispy Southwestern Egg Rolls with the creamy avocado ranch sauce for dipping. Enjoy!

Notes

Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness.

These egg rolls can also be frozen. Wrap them tightly in plastic wrap and foil before freezing. To reheat, bake from frozen at 375°F (190°C) for 20-25 minutes until hot and crispy.

For a lighter option, try baking the egg rolls at 400°F (200°C) for 15-20 minutes until golden and crispy.

For a spicier kick, add extra hot sauce or finely chopped jalapeños to the filling.

If using frozen spinach, make sure to thaw and drain it well to prevent excess moisture.

Nutrition

Find it online: https://familydinnercooking.com/southwestern-egg-rolls/