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These southwestern egg rolls are loaded with a colorful variety of vegetables, chicken, beans and plenty of melty cheese, all wrapped up in a crispy roll. The ultimate party appetizer!
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Southwestern Egg Rolls

These southwestern egg rolls are loaded with a colorful variety of vegetables, chicken, beans and plenty of melty cheese, all wrapped up in a crispy roll. The ultimate party appetizer!
Course Appetizer
Cuisine Mexican
Keyword egg rolls, southwestern egg rolls
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 10
Calories 426kcal
Author Sara Welch

Ingredients

  • 1 cup finely diced red bell pepper
  • 1 cup corn kernels
  • 1 cup black beans
  • 1/4 cup sliced green onions
  • 1/4 cup seeded and minced jalapeno pepper
  • 1/2 cup frozen spinach thawed and excess water squeezed out
  • 2 cups shredded Monterey Jack cheese
  • 1 1/2 cups cooked diced chicken breast
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 package egg roll wrappers 21 count pack
  • oil for frying

For the Avocado Ranch Sauce:

  • 1 cup ranch dressing
  • 1/2 avocado
  • 1/3 cup cilantro leaves
  • salt and pepper to taste

Instructions

  • In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin. 
  • Place one egg roll wrapper on a cutting board. Place 2 heaping tablespoons onto the wrapper and roll up according to package directions, sealing the edge with a little water.
  • Repeat the process with the remaining filling and egg roll wrappers.
  • Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours, or up to a month.
  • Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1 inch is reached. Heat the oil to 350 degrees F.
  • Place 4-5 egg rolls in the pan, do not overcrowd. Cook for 3-4 minutes per side or until deep golden brown, then drain on paper towels. Repeat the process with the remaining egg rolls.
  • While the egg rolls are frying, make the dipping sauce. In a food processor or blender, blend together the ranch dressing, avocado, cilantro, salt and pepper until completely smooth.
  • Cut the egg rolls in half on the diagonal and serve immediately with avocado ranch sauce for dipping.

Video

Nutrition

Serving: 2rolls + 1 T sauce | Calories: 426kcal | Carbohydrates: 37g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 933mg | Potassium: 322mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1745IU | Vitamin C: 21.7mg | Calcium: 219mg | Iron: 2.9mg