Southwest Egg Rolls
January 8, 2025 • 0 comments
Avocado Ranch Dipping Sauce
1/4 cup smashed fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons white vinegar
1 tablespoon buttermilk
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper
Egg Rolls
1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts cut into small bite-sized pieces
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/2 cup frozen corn
1/4 cup canned black beans drained and rinsed
2 tablespoons frozen spinach thawed and drained
2 tablespoons diced jalapeños
1/2 tablespoon fresh parsley minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash of cayenne pepper
3/4 cup shredded Monterey Jack cheese
6 8-inch flour tortillas
vegetable oil for frying
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (1/4 cup) Smashed fresh avocado
- (1/4 cup) Mayonnaise
- (1/4 cup) Sour Cream
- (1 1/2 TBSP) White Vinegar
- (1 TBSP) Buttermilk
- (1/8 tsp) Salt
- (1/8 tsp) Dried parsley
- (1/8 tsp) Onion Powder
- (Dash) Dried Dill Weed
- (Dash) Garlic Powder
- (Dash) Pepper
- Egg Rolls
- (1 TBSP) Vegetable oil
- (1 TBSP) Vegetable oil
- (1 1/2 lbs boneless skinless chicken breasts cut into small bite-sized pieces) Chicken Breasts
- (2 TBSP) Red bell pepper
- (2 TSBP) Green Onions
- (1/2 cup) Corn
- (1/4 cup) Black beans drained and rinsed
- (2 TBSP) Spinach thawed and drained
- (2 TBSP) Jalapeno
- (1/2 TBSP) Fresh Parsley
- (1/2 tsp) Cumin
- (1/2 tsp) Chili Powder
- (1/4 tsp) Salt
- (Dash) Cayenne Pepper
- (3/4 cup) Shredded Monterey Jack cheese
- (6-8-Inch) Flour tortillas
- Vegetable oil for frying
Directions
For the Avocado Ranch Dipping Sauce:
- Combine all of the ingredients and mix well. Keep refrigerated. You can make this ahead of time – it is actually better if it sits in the refrigerator for a few hours or even overnight.
For the Egg Rolls:
- Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked thorough. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened.
- Add the corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne pepper. Cook the mixture for 5 minutes. Remove from the heat and stir in the Monterey Jack cheese.
- Wrap the tortillas in a clean, lightly moist cloth. Microwave on high for approximately 1 minute, until soft and pliable.
- Spoon equal amounts of the mixture into each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls in a dish or on a baking sheet, cover with plastic wrap, then refrigerate until cold. (I think they are best when they are refrigerated for 24 hours.)
- When ready to cook, place a cooling rack on top of a baking sheet and preheat the oven to 350ºF.
- Heat about 1-inch of vegetable oil in a heavy skillet until about 350º. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fried, transfer them to the oven to bake for about 15 minutes, until heated through.
- Alternately, you can just bake these – spray the tops with nonstick cooking spray then bake until warmed through and the tortillas are crispy, 20-25 minutes.
- Cut each egg roll in half and serve with the Avocado Ranch Dipping Sauce.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information is calculated with frying the egg rolls. Counts will change if you bake them instead.The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change.
Nutrition Information
Serving: 1half, Calories: 269kcal (13%), Carbohydrates: 15g (5%), Protein: 22g (44%), Fat: 16g (25%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Cholesterol: 11mg (4%), Sodium: 213mg (9%), Potassium: 93mg (3%), Fiber: 1g (4%), Sugar: 1g (1%)Keywords: southwest egg roll
