Southwest Egg Rolls
Crispy Southwest Egg Rolls filled with chicken, cheese, black beans, corn, and spices, served with a creamy avocado ranch dipping sauce.
Ingredients
For the Egg Rolls
- 1 cup cooked chicken, shredded
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup bell peppers, diced
- 1/2 cup green onions, chopped
- 1 tsp cumin
- 1 tsp chili powder
- to taste salt and pepper
- 10-12 pieces egg roll wrappers
- as needed oil for frying
For the Dipping Sauce
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 piece avocado, mashed
- 1 tbsp lime juice
- to taste salt and pepper
Instructions
Preparation
- In a large mixing bowl, combine the cooked chicken, shredded cheese, black beans, corn, bell peppers, green onions, cumin, chili powder, salt, and pepper. Mix well.
- Lay out an egg roll wrapper on a clean surface. Place 2-3 tablespoons of the filling mixture on the wrapper.
- Fold the sides in and roll up tightly, sealing the edges with a bit of water. Repeat with remaining wrappers and filling.
Cooking
- Heat oil in a deep frying pan over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- For the avocado ranch dipping sauce, mix together the mayonnaise, sour cream, mashed avocado, lime juice, salt, and pepper until smooth.
Serving
- Serve the egg rolls hot with the creamy dipping sauce.
Notes
To store leftover egg rolls, allow them to cool completely, then place them in an airtight container for up to 3 days. Consider freezing them before frying for later use. For extra crispiness, double fry the egg rolls.