Name: Southwest Egg Rolls with Avocado Ranch Dipping Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 1 Tablespoon olive oil; ¼ cup diced white onion; ¼ cup diced red bell peppers; 2 cups rotisserie chicken, diced or shredded; ½ cup black beans; ½ cup canned corn; ¼ cup frozen spinach, thawed, drained, and chopped; 4 oz can green chilies; 1 cup shredded Mexican cheese blend; 1 ½ teaspoon taco seasoning; 6-8 (6 inch) flour tortillas; Vegetable oil for frying (several inches for deep frying); 2 tablespoons fresh cilantro, chopped; ½ cup mashed avocado; ½ cup ranch dressing

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Introduction

Southwest Egg Rolls are a deliciously crispy and flavorful appetizer or snack packed with chicken, beans, corn, and melty cheese. Paired with a creamy avocado ranch dipping sauce, they bring a satisfying southwest twist to your table that’s perfect for sharing.

A white plate filled with several golden-brown crispy egg rolls that are cut in half to show their inside layers, which include a mix of dark green spinach, black beans, yellow corn, and bits of red pepper, all tightly wrapped in the thin, crunchy outer layer. Bright green chopped cilantro is sprinkled on top and around the egg rolls for garnish. On the plate, next to the egg rolls, there is a small white bowl with a smooth, light green dipping sauce garnished with chopped cilantro. The plate sits on a white marbled surface, with some yellow bottle caps and a green bottle partially visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon olive oil
¼ cup diced white onion
¼ cup diced red bell peppers
2 cups rotisserie chicken, diced or shredded
½ cup black beans
½ cup canned corn
¼ cup frozen spinach, thawed, drained and chopped
4 oz can green chiles
1 cup shredded Mexican cheese
1 ½ teaspoon taco seasoning
6–8 (6 inch) flour tortillas
Vegetable oil for frying
2 tablespoons fresh cilantro, chopped
For the Avocado Ranch Dipping Sauce:
½ cup mashed avocado
½ cup ranch dressing

Instructions

Make the dipping sauce: Mix the mashed avocado and ranch dressing together until smooth. Chill in the refrigerator until ready to serve.
Prepare the filling: Heat olive oil in a large skillet over medium-high heat. Add diced onions and red bell peppers; sauté for 2–3 minutes until onions are soft and translucent.
Add remaining filling ingredients: Stir in the diced chicken, black beans, spinach, corn, green chiles, and taco seasoning. Cook for 1–2 minutes until everything is warmed through.
Incorporate cheese and cilantro: Sprinkle shredded cheese over the mixture, stirring until melted. Remove from heat and mix in the chopped cilantro.
Assemble the egg rolls: Divide the filling evenly among the flour tortillas. Roll each tortilla up tightly and fold in the ends to form an egg roll shape.
Preheat oil for frying: In a large deep pot, heat several inches of vegetable oil to 350°F (175°C) or until hot enough to sizzle when a small piece of tortilla is dropped in.
Fry the egg rolls: Carefully place the rolled tortillas in the hot oil in batches. Fry for 2–3 minutes on each side or until golden brown and crispy.
Drain and serve: Remove the cooked egg rolls with a slotted spoon and drain on paper towels. Slice in half and serve warm with the avocado ranch dipping sauce for dipping. Enjoy!

Tips & Variations

Use leftover rotisserie chicken or substitute with cooked ground beef or turkey for a variation.
Add a pinch of cayenne pepper or hot sauce to the filling for extra heat.
For a healthier option, bake the egg rolls at 400°F (200°C) for 15–20 minutes, flipping halfway through, instead of frying.
Make sure to drain the spinach well to avoid soggy egg rolls.
If you can’t find flour tortillas, large egg roll wrappers can be used, but the texture will differ.

Storage

Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for 10–12 minutes to restore crispiness. The dipping sauce is best served fresh but can be refrigerated for up to 2 days; stir well before serving.

How to Serve

The image shows a white plate filled with crispy golden-brown fried egg rolls, some cut in half to reveal colorful layers inside. The inside layers include dark green spinach, yellow corn kernels, black beans, and small red pepper bits, all wrapped tightly in a thin, crunchy, golden outer shell. Fresh green cilantro leaves are scattered on top and around the egg rolls, adding a touch of freshness. On the side of the plate, there is a small white bowl filled with creamy green sauce garnished with cilantro leaves. The plate sits on a bright white marbled surface with a yellow bottle cap and part of a bottle visible near the top left corner, along with a white cloth in the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls and store them uncooked in the refrigerator for a few hours before frying. For longer storage, freeze them uncooked and fry directly from frozen, adding a couple of extra minutes to the cooking time.

What can I use instead of the avocado ranch dipping sauce?

If you prefer, you can serve these with salsa, sour cream, or a spicy chipotle mayo. Each offers a different but complementary flavor to the southwest-inspired filling.