Southwest Egg Rolls
Enjoy the bold and delicious flavors of the Southwest with these crispy and satisfying Southwest Egg Rolls. Packed with a mix of chicken, beans, corn, and spices, these egg rolls are a perfect appetizer or main dish.
Ingredients
Main Ingredients
- 21 sheets egg roll wrappers
- 1 quart vegetable oil (for frying only)
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 1 pound chicken breasts, chopped small
- 3 cloves garlic, minced
- 1 red pepper, finely chopped
- 1 jalapeno, seeded, deveined, minced
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained and rinsed
- 1 cup cooked brown rice
- 1 can diced tomatoes with green chilies, drained (Rotel)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp pepper
- 1 cup sharp cheddar cheese
- 1 cup Monterey Jack
- 2 avocados, mashed
Dipping Sauce
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp milk
- 2 tbsp dry ranch seasoning/dressing mix
- 1 tbsp finely chopped cilantro
- 1 tbsp lime juice
- hot sauce to taste (optional)
Instructions
Step by Step Instructions
- Heat the olive oil in a skillet and sauté the red onion, garlic, chicken, red pepper, and jalapeno until cooked through. Add black beans, corn, brown rice, diced tomatoes, cumin, chili powder, salt, smoked paprika, and pepper. Cook until heated. Remove from heat and let it cool.
- Lay out an egg roll wrapper with a corner pointing towards you. Add a spoonful of the chicken mixture diagonally on the wrapper. Sprinkle cheddar and Monterey Jack cheese on top. Fold the corner over the filling, fold in the sides, and roll it up tightly. Seal the edges with water.
- Heat vegetable oil in a deep fryer or heavy pot to 375°F. Fry the egg rolls in batches until golden brown, around 2-3 minutes per side. Drain on paper towels.
- Combine sour cream, mayonnaise, milk, ranch seasoning, cilantro, lime juice, and hot sauce in a bowl. Refrigerate until serving.
Notes
For a spicier kick, add more jalapenos or hot sauce to the filling mixture.