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Southwest Chicken Egg Rolls with Avocado-Ranch Dipping Sauce Recipe

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★★★★★

4.7 from 123 reviews

These Southwest Egg Rolls are a crispy and flavorful appetizer or snack packed with a savory filling of rotisserie chicken, black beans, corn, spinach, and cheese, all seasoned with taco spices. Served with a creamy avocado ranch dipping sauce, they make a delightful twist on classic egg rolls with vibrant southwestern flavors.

Ingredients

Scale

Filling

  • 1 Tablespoon olive oil
  • ¼ cup diced white onion
  • ¼ cup diced red bell peppers
  • 2 cups rotisserie chicken, diced or shredded
  • ½ cup black beans
  • ½ cup canned corn
  • ¼ cup frozen spinach, thawed, drained, and chopped
  • 4 oz can green chiles
  • 1 cup shredded Mexican cheese blend
  • 1 ½ teaspoon taco seasoning
  • 6–8 (6 inch) flour tortillas
  • Vegetable oil for frying (several inches for deep frying)
  • 2 tbsp fresh cilantro, chopped

Dipping Sauce

  • ½ cup mashed avocado
  • ½ cup ranch dressing

Instructions

  1. Make Dipping Sauce: In a small bowl, combine the mashed avocado and ranch dressing thoroughly. Chill the sauce until ready to serve for a cool and creamy accompaniment to the egg rolls.
  2. Make Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onions and red bell peppers and sauté for 2-3 minutes until onions become soft and translucent.
  3. Add Remaining Ingredients: Stir in the diced rotisserie chicken, black beans, chopped spinach, canned corn, green chiles, and taco seasoning. Cook for an additional 1-2 minutes until the mixture is heated through.
  4. Add Cheese: Sprinkle the shredded Mexican cheese over the hot mixture and stir until melted and evenly incorporated. Remove the skillet from heat and mix in chopped fresh cilantro to brighten the flavors.
  5. Assemble Egg Rolls: Lay out the flour tortillas and divide the warm filling evenly among them. Roll each tortilla tightly and fold in the ends to form neat egg roll shapes.
  6. Preheat Oil: In a large pot or deep fryer, heat several inches of vegetable oil to 350°F (175°C) for deep frying.
  7. Fry Egg Rolls: Carefully place the rolled egg rolls into the hot oil in batches, frying for 2-3 minutes on each side or until they become golden brown and crispy.
  8. Drain and Serve: Remove the cooked egg rolls from the oil and drain on paper towels to remove excess grease. Slice each roll in half and serve warm alongside the chilled avocado ranch dipping sauce. Enjoy your crispy, flavorful Southwest Egg Rolls!

Notes

  • You can substitute flour tortillas with whole wheat or gluten-free tortillas as desired.
  • For a spicier version, add jalapeños or hot sauce to the filling.
  • Ensure the vegetable oil is hot enough before frying to avoid greasy egg rolls.
  • Leftover egg rolls can be reheated in an oven or air fryer for best crispness.
  • Use fresh cilantro for best flavor, but it can be omitted if unavailable.

Keywords: Southwest egg rolls, chicken egg rolls, Mexican-inspired appetizer, fried egg rolls, avocado ranch dipping sauce

Find it online: https://ellaeatsdaily.com/southwest-chicken-egg-rolls-with-avocado-ranch-dipping-sauce-recipe/