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Shrimp and Avocado Egg Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American Southwestern
  • Diet: Gluten Free

Description

This copycat recipe recreates Chili’s famous Southwestern Egg Rolls paired with a creamy avocado ranch dipping sauce. Filled with shredded chicken, black beans, corn, bell peppers, jalapenos, and cheese, these crispy egg rolls deliver a perfect balance of smoky, spicy, and savory flavors. Served with a zesty avocado ranch dip, they make an irresistible appetizer or snack for any occasion.

Ingredients

Scale

Egg Rolls

  • 8 oz chicken breast cooked and shredded
  • 2 tablespoons olive oil
  • 1/2 cup black beans canned, rinsed, and drained
  • 1/2 cup corn (thawed frozen, canned, or fresh)
  • 1/4 cup red bell pepper diced
  • 1/4 cup green onions diced
  • 1 jalapeno pepper diced
  • 2 tablespoons fresh cilantro chopped
  • 1/3 cup frozen spinach thawed and chopped
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup Monterey Jack cheese shredded
  • 10–12 egg roll wrappers
  • Oil for frying

Avocado Ranch Dipping Sauce

  • 1/2 cup ranch dressing
  • 1 medium ripe avocado mashed
  • 2 tablespoons buttermilk
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions

  1. Sauté Vegetables: In a large or medium skillet, heat 2 tablespoons olive oil over medium heat. Add diced red bell pepper and sauté until tender. Then add green onions, jalapeno, corn, black beans, and chopped spinach. Stir in ground cumin, chili powder, salt, and cayenne pepper. Cook for 3-4 minutes, stirring occasionally, until veggies soften slightly.
  2. Combine Filling: Transfer sautéed vegetables to a large bowl. Add shredded chicken and chopped cilantro, mixing well. Then mix in shredded Monterey Jack cheese until evenly combined.
  3. Assemble Egg Rolls: Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 1/4 cup of filling onto the center of the wrapper.
  4. Wrap Egg Rolls: Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper toward the top corner and seal it with a dab of water. Repeat with remaining wrappers and filling.
  5. Fry Egg Rolls: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry egg rolls in batches for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
  6. Make Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth.
  7. Serve: Serve the hot Southwestern Egg Rolls with avocado ranch dipping sauce on the side. Enjoy your homemade appetizer!

Notes

  • Adjust jalapeno quantity based on your preferred spice level.
  • Frozen spinach should be well thawed and excess moisture squeezed out before adding.
  • Use fresh lime juice for best flavor in the dipping sauce.
  • If you prefer baking over frying, egg rolls can be brushed with oil and baked at 400°F for 15-20 minutes until crispy.
  • Leftover filling can be stored in the refrigerator for up to 2 days.

Find it online: https://linadinner.com/shrimp-and-avocado-egg-rolls-recipe/