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Southwest Egg Rolls

Southwest egg rolls with a cheesy Southwest chicken, corn, and black bean filling, baked or fried until golden and crispy. Slice them in half to show the colorful interior, then dip into a creamy avocado ranch sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Southwest egg roll filling
  • 2 cup cooked chicken
  • 1 cup frozen corn
  • 1 can (15 oz) black beans drained
  • 1 cup baby spinach chopped
  • 0.5 cup red bell pepper diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 cup Monterey jack cheese shredded
  • 12 egg roll wrappers
Cooking fat
  • 1 oil for frying or brushing (for baking)
Avocado ranch dipping sauce
  • 1 avocado mashed
  • 0.5 cup ranch dressing
  • 1 tbsp lime juice
  • 1 salt to taste

Equipment

  • 1 sheet pan

Method
 

Make the Southwest filling
  1. Mix the shredded chicken, thawed corn, drained black beans, chopped spinach, diced red bell pepper, cumin, chili powder, smoked paprika, and shredded Monterey jack cheese until combined.
  2. Place 3–4 tablespoons of filling in the center of each egg roll wrapper.
Fold and seal the egg rolls
  1. Fold the wrapper according to package directions, sealing the edge with water.
Cook: fry or bake
  1. To fry, cook the egg rolls in 350°F oil for 3–4 minutes until deeply golden.
  2. To bake, brush the egg rolls with oil and bake at 425°F for 15–18 minutes until crispy.
Make the avocado ranch sauce
  1. Blend the mashed avocado, ranch dressing, lime juice, and salt until smooth.
Serve
  1. Serve the hot egg rolls sliced in half with avocado ranch on the side.

Notes

Pro tip: keep fillings dry enough to stay put—if thawed corn or spinach feels wet, blot lightly before mixing. Refrigerate leftover egg rolls in an airtight container up to 3 days; re-crisp in a 400°F oven until hot. Freeze egg rolls after cooking for up to 2 months; reheat from frozen at 375°F until crisp. For a lighter option, use reduced-fat ranch and part-skim Monterey jack to cut calories while keeping the cheesy melt.