Southwest Chicken Egg Rolls (Printable)
Crispy egg rolls stuffed with Southwest chicken, beans, corn, cheese, served with a smooth avocado ranch dip.
# What You’ll Need:
→ Egg Roll Filling
01 - 2 cups cooked chicken breast, finely chopped or shredded
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup canned corn kernels, drained
04 - 1 red bell pepper, diced
05 - 2 green onions, thinly sliced
06 - 1 cup shredded Monterey Jack or cheddar cheese
07 - 1/2 cup fresh cilantro, chopped
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 12 egg roll wrappers
→ Avocado Ranch Dip
15 - 1 ripe avocado, peeled and pitted
16 - 1/2 cup sour cream
17 - 1/4 cup mayonnaise
18 - 2 tablespoons buttermilk or milk
19 - 1 tablespoon fresh lime juice
20 - 2 tablespoons fresh cilantro, chopped
21 - 1 small garlic clove, minced
22 - 1/4 teaspoon salt
23 - 1/4 teaspoon black pepper
→ For Frying
24 - 3 cups vegetable oil for frying
# Steps:
01 - In a large bowl, combine chicken, black beans, corn, bell pepper, green onions, cheese, cilantro, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
02 - Place one egg roll wrapper on a clean surface with a corner facing you. Spoon 2-3 tablespoons of filling near the bottom corner. Fold the corner over the filling, fold in both sides, and roll tightly. Seal the edge with a small amount of water. Repeat with remaining wrappers and filling.
03 - Pour vegetable oil into a large, deep skillet or Dutch oven. Heat over medium-high heat until the temperature reaches 350°F. Use a kitchen thermometer to ensure proper oil temperature.
04 - Fry egg rolls in batches of 3-4 at a time. Turn occasionally to ensure even cooking. Cook until golden brown and crispy, approximately 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
05 - Combine avocado, sour cream, mayonnaise, buttermilk, lime juice, cilantro, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
06 - Arrange hot egg rolls on a serving platter alongside the avocado ranch dip. Serve immediately while egg rolls remain crispy.
# Expert Advice:
01 -
- The combination of crispy wrapper and creamy, spicy filling is absolutely addictive
- They reheat surprisingly well, so you can make them a few hours before guests arrive
02 -
- Hot oil splatters when anything frozen or wet hits it, so pat the filling dry if it seems too moist
- The egg rolls will continue crisping slightly after you remove them from the oil
03 -
- Use chopsticks to fold the egg roll wrappers tightly without puncturing them
- Let the filling cool completely before wrapping to prevent the wrappers from getting soggy