Save These crispy Southwest egg rolls feature a vibrant filling of shredded chicken, black beans, corn, bell pepper, cheese, and bold spices. Wrapped in delicate egg roll skins and fried to golden perfection, they deliver a satisfying crunch. Accompanied by a creamy avocado ranch dip blending avocado, sour cream, lime, and cilantro, they make an ideal game day snack or party appetizer. Easy to assemble and quick to cook, these flavorful rolls bring a zesty twist to classic appetizers.
The first Super Bowl party I hosted, I was so focused on the game that I completely forgot to prep halftime snacks until twenty minutes before kickoff. My friend Sarah saved the day by throwing together these egg rolls with whatever we had in the fridge. Now they are the most requested item every year, and I actually remember to make them ahead of time.
Last year my brother-in-law ate six of these before halftime even started, then proceeded to tell everyone he discovered them at some fancy gastropub. I still have not told him the truth because his face lights up every time I serve them.
Ingredients
- Chicken breast: Use rotisserie chicken to save time, or poach your own breasts earlier in the week
- Black beans: Rinse thoroughly to prevent the filling from becoming too soggy
- Monterey Jack cheese: It melts beautifully inside the wrapper without leaking out during frying
- Egg roll wrappers: Keep them covered with a damp towel while you work to prevent drying out
- Avocado: Should be perfectly ripe, give it a gentle squeeze to make sure it yields slightly
- Buttermilk: Adds a nice tang to the dip, but regular milk works in a pinch
Instructions
- Mix the filling:
- Combine everything in a large bowl until the spices are evenly distributed throughout the chicken and vegetables
- Wrap it up:
- Do not overfill the wrappers or they will burst during frying, and seal the edges well with water
- Get the oil ready:
- Use a thermometer if you have one, or drop in a small piece of wrapper to test if it sizzles immediately
- Fry until golden:
- Crowding the pan will lower the oil temperature and make soggy egg rolls, so work in batches
- Blend the dip:
- Start with less liquid and add more if needed to reach your desired consistency
Save My daughter now helps me fold the egg rolls every year, and she has become better at the folding technique than I am. It has turned into our little Super Bowl tradition, just the two of us in the kitchen while everyone else watches the pre-game show.
Make Ahead Magic
You can assemble the egg rolls up to 24 hours in advance and store them in the refrigerator, uncovered so they do not get soggy. Just fry them right before serving.
Baking Option
Brush the assembled egg rolls with oil and bake at 400°F for about 20 minutes, turning them halfway through. They will not be quite as crispy as fried, but still delicious.
Serving Suggestions
These disappear fast, so I always make a double batch if we have more than four people. Set up a small station with extra lime wedges and hot sauce for guests who want to customize.
- Keep fried egg rolls warm in a 200°F oven while you finish the remaining batches
- The dip thickens in the refrigerator, so thin it with a splash of milk or lime juice before serving
- Leftover egg rolls can be reheated in a 350°F oven for 10 minutes to recrisp
Save Every year someone asks for this recipe, and every year I am happy to share it because good food should bring people together. Hope these become a halftime tradition at your house too.
Recipe FAQs
- → What ingredients create the filling?
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The filling combines shredded chicken, black beans, corn, diced bell pepper, green onions, shredded cheese, cilantro, and a blend of cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
- → How are the egg rolls cooked?
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The rolls are deep-fried in vegetable oil at 350°F (175°C) until golden brown and crispy, typically 3-4 minutes per batch.
- → Can these be baked instead of fried?
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Yes, brush the rolls lightly with oil and bake at 400°F (200°C) for 18-20 minutes, turning once, until crisp and golden.
- → What is in the avocado ranch dip?
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The dip blends ripe avocado, sour cream, mayonnaise, buttermilk, fresh lime juice, cilantro, garlic, salt, and pepper, creating a smooth and flavorful complement.
- → Is it possible to make a vegetarian version?
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Omit the chicken and increase beans or add chopped mushrooms for a vegetarian filling option.
- → What tools are needed to prepare this dish?
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A large mixing bowl, knife, cutting board, deep skillet or Dutch oven, tongs or slotted spoon, blender or food processor, and paper towels are required.
