Southwest Chicken Rolls (Print Version)
# Ingredients:
→ Egg Roll Filling
01 -
2 tablespoons olive oil
02 -
8 oz cooked chicken breast, shredded
03 -
1/2 cup canned black beans, rinsed and drained
04 -
1/2 cup corn (fresh, thawed frozen, or canned)
05 -
1 jalapeño, finely chopped
06 -
1/4 cup chopped green onions
07 -
1/4 cup diced red bell pepper
08 -
1/3 cup thawed frozen spinach, chopped
09 -
2 tablespoons fresh cilantro, minced
10 -
3/4 teaspoon chili powder
11 -
3/4 teaspoon ground cumin
12 -
1/4 teaspoon cayenne pepper
13 -
1/2 teaspoon salt
14 -
1 cup Monterey Jack cheese, grated
15 -
10-12 egg roll wrappers
16 -
Oil for frying
→ Avocado Ranch Sauce
17 -
2 tablespoons fresh cilantro, finely chopped
18 -
1 medium avocado, mashed smooth
19 -
1/2 cup ranch dressing
20 -
2 tablespoons buttermilk
21 -
1 and 1/2 teaspoons lime juice
22 -
1/4 teaspoon garlic powder
23 -
1/4 teaspoon onion powder
24 -
1/4 teaspoon salt
# Instructions:
01 -
Heat olive oil in a large skillet and sauté bell peppers until softened. Add green onions, jalapeño, corn, black beans, spinach, and all spices (cumin, chili powder, salt, and cayenne). Cook for 3-4 minutes until vegetables are tender.
02 -
Transfer cooked vegetable mixture to a large mixing bowl. Add shredded chicken, minced cilantro, and grated Monterey Jack cheese. Stir until thoroughly combined.
03 -
Position an egg roll wrapper with one corner pointing toward you. Place approximately 1/4 cup of filling in the center. Fold the bottom corner over the filling, fold in both sides, and roll tightly upward. Seal the top corner with water. Repeat with remaining wrappers and filling.
04 -
Heat oil to 375°F (190°C). Fry egg rolls in batches for 3-4 minutes until crispy and golden brown. Transfer to paper towels to drain excess oil.
05 -
Combine ranch dressing, mashed avocado, buttermilk, cilantro, lime juice, garlic powder, onion powder, and salt in a blender. Purée until completely smooth. Serve as a dipping sauce with the warm egg rolls.
# Notes:
01 -
The egg rolls can be assembled ahead of time and refrigerated for up to 4 hours before frying.