Name: Southwest Egg Rolls with Avocado Ranch Dipping Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 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; 1 ½ teaspoon taco seasoning; 6-8 (6 inch) flour tortillas; Vegetable oil for frying (several inches in pot); 2 tbsp fresh cilantro (chopped); ½ cup mashed avocado; ½ cup ranch dressing

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Introduction

Southwest Egg Rolls are a flavorful twist on a classic favorite, packed with seasoned chicken, black beans, corn, and melty cheese wrapped in crispy tortillas. Perfect as a snack or appetizer, these golden bites come with a creamy avocado ranch dipping sauce that complements their zesty filling.

The image shows a small white ramekin filled with smooth pink strawberry pudding topped with a dollop of white whipped cream and a whole bright red strawberry with green leaves sitting on top. In the foreground, there is a spoon with a scoop of the pink pudding resting on a white marbled surface next to a red and white striped cloth napkin. Nearby, there are several fresh red strawberries with green tops scattered around, and in the background, another white bowl filled with whole strawberries is partially visible. A red spoon is placed behind the ramekin on the white marbled surface. The colors are bright and fresh with a clean and simple setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 ½ teaspoon taco seasoning
6-8 (6 inch) flour tortillas
Vegetable oil for frying
2 tbsp fresh cilantro (chopped)
½ cup mashed avocado
½ cup ranch dressing

Instructions

Make the dipping sauce: In a small bowl, combine the mashed avocado and ranch dressing. Mix well and chill until ready to serve.
Prepare the filling: Heat olive oil in a large skillet over medium-high heat. Add diced onion and red bell peppers, sautéing for 2-3 minutes until onions soften and become translucent.
Add remaining filling ingredients: Stir in the diced chicken, black beans, corn, chopped spinach, green chiles, and taco seasoning. Cook for 1-2 minutes until everything is warmed through.
Incorporate cheese and cilantro: Sprinkle the shredded Mexican cheese over the mixture and stir until melted. Remove skillet from heat, then stir in chopped fresh cilantro.
Assemble the egg rolls: Divide the filling evenly among the flour tortillas. Roll each tortilla tightly and fold in the ends to secure the filling inside.
Heat oil for frying: In a large, deep pot, heat several inches of vegetable oil until it reaches about 350°F (175°C).
Fry the egg rolls: Carefully place the rolled tortillas into the hot oil in batches. Fry for 2-3 minutes on each side or until golden brown and crispy.
Drain and serve: Remove cooked egg rolls using a slotted spoon and drain on paper towels. Slice each egg roll in half and serve warm with the chilled avocado ranch dipping sauce. Enjoy!

Tips & Variations

For a vegetarian version, omit the chicken and add extra black beans and corn or try sautéed mushrooms for added texture.
If you prefer baked egg rolls, brush rolled tortillas with oil and bake at 425°F (220°C) for 15-20 minutes until crispy, flipping halfway.
Adjust the spice level by adding jalapeños or using a spicier taco seasoning blend.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or conventional oven at 350°F (175°C) for 8-10 minutes to maintain crispiness. Avoid microwaving, as it may make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the filling a day ahead and store it in the refrigerator. Assemble and fry the egg rolls just before serving for the best texture.

What can I use instead of flour tortillas?

You can try using egg roll wrappers for a more traditional texture, but they require a different frying time and technique. Alternatively, larger tortillas can be used if you want bigger egg rolls.