Description
Crispy Southwest egg rolls filled with chicken, beans, corn, peppers, and melted cheese served with creamy avocado ranch dipping sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/4 cup diced white onion
- 1/4 cup diced red bell pepper
- 2 cups rotisserie chicken diced or shredded
- 1/2 cup black beans
- 1/2 cup canned corn
- 1/4 cup frozen spinach thawed drained and chopped
- 4 oz can green chiles
- 1 cup shredded Mexican cheese
- 1 1/2 teaspoons taco seasoning
- 6 to 8 (6 inch) flour tortillas
- Vegetable oil for frying
- 2 tablespoons fresh cilantro chopped
- 1/2 cup mashed avocado
- 1/2 cup ranch dressing
Instructions
- Mix mashed avocado and ranch dressing to make the avocado ranch dipping sauce and refrigerate until ready to serve
- Heat olive oil in a large skillet over medium high heat
- Add diced onion and red bell pepper and saute for 2 to 3 minutes until softened
- Add chicken, black beans, spinach, corn, green chiles, and taco seasoning then cook 1 to 2 minutes until warmed through
- Sprinkle shredded cheese into the skillet and stir until melted
- Remove from heat and mix in chopped cilantro
- Divide the filling evenly among the flour tortillas
- Roll tortillas tightly and fold the ends to form egg roll shapes
- Heat several inches of vegetable oil in a large frying pot
- Fry the rolls in batches for 2 to 3 minutes per side until golden brown
- Drain on paper towels, slice in half, and serve warm with avocado ranch dipping sauce
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze cooked egg rolls for up to 3 months
- Reheat in oven or air fryer until crispy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 egg roll
- Calories: 380
- Sugar: 2g
- Sodium: 678mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 99mg