Description
Delicious and crispy Southwestern Egg Rolls packed with flavorful ingredients like rotisserie chicken, black beans, corn, and spices, served with a creamy ranch-avocado dip. Perfect as a tasty appetizer or snack with a zesty southwest twist.
Ingredients
Scale
Dipping Sauce
- ¾ cup SideDish Classic Ranch
- ½ avocado
- 1 tablespoon lime juice
Egg Roll Filling
- 1 tablespoon + ¼ cup avocado oil
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- 2 garlic cloves (minced)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup small-diced rotisserie chicken
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon hot sauce (I use Tapatio)
- 4 cups baby spinach
- ½ cup low sodium chicken broth
- 1 cup shredded pepper jack cheese (substitute Monterey Jack if preferred)
- ¼ cup finely chopped fresh cilantro
- 8 burrito-sized flour tortillas
Instructions
- Prepare the Dipping Sauce: In a bowl, combine ¾ cup SideDish Classic Ranch, ½ avocado, and 1 tablespoon lime juice. Blend until smooth and creamy. Set aside in the refrigerator to chill while preparing the egg rolls.
- Cook the Vegetables: Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the finely diced red bell pepper, red onion, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
- Season the Mixture: Stir in 1 teaspoon kosher salt, ½ teaspoon pepper, 1 tablespoon chili powder, and ½ teaspoon ground cumin. Cook for another minute to allow the spices to bloom and blend.
- Add Beans, Corn, and Chicken: Add the drained black beans, frozen corn, and diced rotisserie chicken to the skillet. Mix well, cook for 3 to 4 minutes until heated through.
- Add Liquids and Spinach: Pour in 2 tablespoons fresh lime juice, 1 tablespoon hot sauce, and ½ cup low sodium chicken broth. Stir to combine. Add the baby spinach and cook until wilted, about 2 minutes.
- Finish the Filling: Remove the skillet from heat. Stir in 1 cup shredded pepper jack cheese and ¼ cup finely chopped fresh cilantro. Mix thoroughly to combine all ingredients evenly.
- Assemble the Egg Rolls: Lay one burrito-sized flour tortilla flat on a clean surface. Place about ½ cup of the filling near the edge closest to you. Fold the sides inward, then roll the tortilla tightly over the filling to form an egg roll. Seal the edge with a bit of water. Repeat this process with remaining tortillas and filling to make 16 egg rolls.
- Fry the Egg Rolls: Heat ¼ cup avocado oil in a large frying pan over medium-high heat. Carefully add the egg rolls seam side down. Fry for about 2 to 3 minutes on each side, turning to golden brown and crispy. Remove and drain on paper towels.
- Serve: Arrange the crispy Southwestern Egg Rolls on a serving platter. Serve warm with the prepared ranch avocado dipping sauce on the side.
Notes
- Use leftover rotisserie chicken to save time and add excellent flavor.
- For a vegetarian version, omit the chicken and add extra beans or sautéed mushrooms.
- If you prefer baked egg rolls, preheat the oven to 425 degrees Fahrenheit and bake for 15 minutes, flipping halfway through.
- Use fresh lime juice for the best tangy flavor in the filling and dip.
- Make sure to carefully seal the egg rolls to prevent filling from leaking during frying.
Nutrition
- Serving Size: 1 appetizer roll
- Calories: 239 kcal
- Sugar: 2 g
- Sodium: 635 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 31 mg
