Southwest Egg Rolls Recipe
Highly dippable, deliciously cheesy, slightly spicy, perfectly crispy Southwest Egg Rolls are bound to be the hit of any gathering.
Servings 20 egg rolls
Calories 192kcal
Equipment
- 2 Large skillet
- Large Pot
- Spider or slotted spoon, for frying
Ingredients
For the Avocado Ranch Dipping Sauce:
- ½ cup ranch dressing (120g)
- ½ cup fresh cilantro leaves (25g)
- ¼ cup sour cream (60g)
- 1 avocado
- 2 tablespoons lime juice
- ¼ teaspoon salt
For the Egg Rolls:
- 2 tablespoons vegetable oil plus more for frying
- 1 cup finely chopped red onion (120g)
- 1 bell pepper red or green, finely chopped (160g)
- 2 cups chopped fresh spinach (90g)
- 1 cup corn, canned, frozen and thawed, or fresh (125g)
- 1 jalapeno seeded and minced (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (15 ounce/425g) can black beans drained and rinsed
- 1½ cups cooked chicken breast chopped, (210g)
- 20 egg roll wrappers (450g)
- 2 cups shredded Monterey Jack cheese (226g)
Instructions
For the Dipping Sauce:
- In a blender canister or small bowl of a food processor, combine the ranch dressing, sour cream, cilantro, avocado, lime juice, and salt. Puree on medium-high speed for about 1 minute, until smooth and the cilantro is finely chopped. Place the sauce in a bowl or jar, cover, and chill until ready to serve. The sauce will stay vibrant for a day or two if you want to make it in advance.
For the Egg Rolls:
- Heat a large skillet over medium heat. Add the vegetable oil, then onion and bell pepper. Cook, stirring occasionally, for about 5 minutes, until slightly softened.
- Add the spinach, corn, and jalapeno (if using), and cook for 2 more minutes. Add the cumin, chili powder, garlic powder, salt, and pepper and cook for 1 minute, stirring frequently, until the spices are fragrant. Remove from the heat and stir in the black beans and chicken.
- Working with one egg roll wrapper at a time, position the wrapper in front of you with a corner pointing up, so that it makes a diamond shape. Brush the two sides pointing to the top with water. (Keep the wrappers in their package or covered with a damp paper towel or kitchen towel while you work. Otherwise, they can dry out and become brittle.)
- Spoon ¼ cup of the chicken mixture in the center of the wrappers. Top each with 1 to 1½ tablespoons of grated cheese. Fold the bottom corner up over the filling. Fold the two side corners over the filling to meet each other in the middle, then roll up to the top corner and gently press to seal. Set aside, covered with a damp towel as you roll the remaining egg rolls.
Fry the Egg Rolls:
- In a large pot, add enough oil until it is 1 inch deep. Attach a candy or deep fry thermometer, and heat the oil 375°F over medium heat. Meanwhile, line a plate or tray with a few layers of paper towels.
- Fry 3 to 4 egg rolls at a time, for about 3 minutes total, turning occasionally with a slotted spoon or spider. Remove them from the oil and drain on the paper towels for a few minutes. Serve while the rolls are hot and crispy with the avocado ranch dipping sauce.
Notes
- To cook in the air fryer: Working in batches, place the egg rolls in the air fryer basket, leaving an inch between them. Brush lightly or spray with oil. Air fry in batches at 350°F, flipping after 7 minutes, until golden brown and crispy, about 12 minutes total.
- To bake: Preheat the oven to 375°F. Place the egg rolls on a greased sheet tray about 1 inch apart. Brush lightly or spray with oil. Bake for about 15 minutes, flipping over after 10 minutes, until golden and crispy.
- My herby Green Goddess Dressing would also make a delicious dipping sauce!
Nutrition
Calories: 192kcal | Carbohydrates: 16g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 356mg | Potassium: 231mg | Fiber: 3g | Sugar: 1g | Vitamin A: 661IU | Vitamin C: 11mg | Calcium: 111mg | Iron: 1mg