Southwest Egg Rolls with Avocado Ranch Dipping Sauce Recipe
Southwest Egg Rolls are crispy fried wraps filled with a flavorful mix of rotisserie chicken, black beans, corn, spinach, and Mexican cheese, seasoned with taco spices and fresh cilantro. Served with a creamy avocado ranch dipping sauce, these egg rolls make a perfect appetizer or snack with a delightful southwestern twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
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
- 1 ½ teaspoon taco seasoning
- 6–8 (6 inch) flour tortillas
- Vegetable oil for frying (several inches in pot)
- 2 tbsp fresh cilantro (chopped)
Dipping Sauce
- ½ cup mashed avocado
- ½ cup ranch dressing
Instructions
- Make Dipping Sauce: In a small bowl, combine the mashed avocado and ranch dressing thoroughly. Chill in refrigerator until ready to serve, allowing flavors to meld.
- Heat Oil for Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat to prepare for sautéing vegetables.
- Sauté Vegetables: Add diced white onions and red bell peppers to the skillet. Sauté for 2-3 minutes until the onions become soft and translucent.
- Add Filling Ingredients: Stir in diced rotisserie chicken, black beans, thawed spinach, canned corn, green chiles, and taco seasoning. Cook for 1-2 minutes until everything is heated through.
- Add Cheese: Sprinkle shredded Mexican cheese over the filling mixture in the skillet. Stir gently until the cheese melts and combines well with the filling.
- Finish Filling: Remove the skillet from heat and fold in chopped fresh cilantro to incorporate the fresh flavor.
- Assemble Egg Rolls: Lay out the flour tortillas and evenly divide the filling mixture among them. Spread the filling across each tortilla, then carefully roll them up, folding in the ends to securely form ‘egg rolls.’
- Preheat Oil for Frying: In a deep frying pot, heat several inches of vegetable oil over medium-high heat until hot enough for frying (approximately 350°F or 175°C).
- Fry Egg Rolls: Place the prepared egg rolls into the hot oil in batches. Fry each side for 2-3 minutes, turning as needed, until they turn golden brown and crispy.
- Drain and Serve: Remove fried egg rolls from oil and place them on paper towels to drain excess grease. Slice each egg roll in half and serve warm alongside the chilled avocado ranch dipping sauce. Enjoy your Southwest Egg Rolls!
Notes
- For best results, drain frozen spinach thoroughly to prevent excess moisture in filling.
- You can substitute rotisserie chicken with cooked shredded chicken breast for a homemade alternative.
- Adjust the amount of taco seasoning to taste for desired spice level.
- Be careful when frying; maintain oil temperature to avoid greasy egg rolls.
- Use fresh cilantro for a bright, fresh flavor but omit if unavailable or substitute with parsley.
- Make dipping sauce ahead and refrigerate to enhance flavor melding.
Keywords: Southwest egg rolls, chicken egg rolls, fried egg rolls, southwestern appetizer, avocado ranch dip, easy party snack
