Description
Crispy and colorful Southwestern Egg Rolls filled with diced chicken, black beans, corn, peppers, spinach, and melty Monterey Jack cheese, served with a creamy avocado ranch dipping sauce. Perfect as a party appetizer or flavorful snack.
Ingredients
Scale
Filling
- 1 cup finely diced red bell pepper
- 1 cup corn kernels, rinsed and drained
- 1 cup black beans, rinsed and drained
- 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
Other
- 1 package egg roll wrappers (21 count)
- Oil for frying (enough for 1 inch depth)
Avocado Ranch Sauce
- 1 cup ranch dressing
- 1/2 avocado
- 1/3 cup cilantro leaves
- Salt and pepper to taste
Instructions
- Prepare the filling: In a large bowl, mix together the red bell pepper, corn, black beans, jalapeno pepper, green onion, spinach, Monterey Jack cheese, cooked chicken breast, salt, chili powder, black pepper, and ground cumin until well combined.
- Roll the egg rolls: Place one egg roll wrapper on a clean cutting board. Spoon 2 heaping tablespoons of the filling onto the wrapper. Roll the wrapper following the package directions, sealing the edge by dipping a finger in water and running it along the edge to close securely.
- Freeze the egg rolls: Place the rolled egg rolls on a parchment-lined sheet pan. Cover and freeze for at least 2 hours or up to one month for best texture and easier frying.
- Heat the oil: In a large skillet, heat oil to a depth of 1 inch over medium-high heat until it reaches 350 degrees Fahrenheit, monitored with a thermometer for accuracy.
- Fry the egg rolls: Fry 4-5 egg rolls at a time without overcrowding. Cook each side for 3-4 minutes until deep golden brown. Remove and drain on paper towels. Repeat until all egg rolls are fried.
- Make the avocado ranch sauce: While frying, blend ranch dressing, avocado, cilantro, salt, and pepper in a food processor or blender until smooth and creamy.
- Serve: Cut the fried egg rolls diagonally in half and serve immediately with the avocado ranch dipping sauce.
Notes
- Use leftover diced chicken breast or rotisserie chicken for convenience.
- Rinse and drain black beans and corn to avoid excess moisture in filling.
- Thaw and squeeze frozen spinach well to remove excess water, preventing soggy egg rolls.
- Keep a small bowl of water handy to seal egg roll wrappers properly while rolling.
- Use a thermometer to maintain oil temperature at 350 degrees Fahrenheit during frying to ensure crispy texture.
