Southwest Egg Rolls with Avocado Ranch Dipping Sauce Recipe
Southwest Egg Rolls are a flavorful and crispy appetizer featuring a spicy, cheesy filling made with rotisserie chicken, black beans, corn, and green chilies, wrapped in flour tortillas and fried to golden perfection. Served with a creamy avocado ranch dipping sauce, these egg rolls combine bold southwestern flavors with satisfying crunch, perfect for snacks, parties, or casual meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Ingredients
Scale
Egg Rolls
- 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
Avocado Ranch Dipping Sauce
- ½ cup mashed avocado
- ½ cup ranch dressing
Instructions
- Make Dipping Sauce: In a small bowl, combine the mashed avocado and ranch dressing thoroughly. Cover and chill the sauce in the refrigerator until ready to serve, allowing flavors to meld.
- Make Filling: Heat olive oil in a large skillet over medium-high heat. Add diced onion and red bell peppers, sautéing for 2-3 minutes until the onions are soft and translucent. Stir in diced rotisserie chicken, black beans, thawed chopped spinach, canned corn, green chilies, and taco seasoning. Cook for another 1-2 minutes until the mixture is warmed through. Sprinkle the shredded Mexican cheese over the filling and stir continuously until the cheese melts completely. Remove skillet from heat and mix in chopped fresh cilantro for a burst of freshness.
- Assemble Egg Rolls: Lay out the flour tortillas flat. Evenly distribute the warm filling mixture onto the center of each tortilla. Roll up each tortilla tightly, folding in the ends to seal and form an egg roll shape.
- Preheat Oil: Pour several inches of vegetable oil into a large frying pot and heat it over medium-high heat until it reaches approximately 350°F (175°C), suitable for deep frying.
- Fry Egg Rolls: Carefully place the assembled egg rolls into the hot oil in batches to avoid overcrowding. Fry each egg roll for 2-3 minutes per side, turning gently, until they are golden brown and crispy all over.
- Drain and Serve: Remove the fried egg rolls from the oil using a slotted spoon and place them on paper towels to drain excess oil. Slice each egg roll in half diagonally and serve warm accompanied by the chilled avocado ranch dipping sauce. Enjoy while crispy and hot!
Notes
- Ensure the spinach is well drained to avoid soggy filling.
- To make this recipe healthier, consider baking the egg rolls instead of frying at 400°F for about 15-18 minutes, turning halfway.
- Leftover fillings can be used as a taco or burrito filling for another meal.
- If you prefer a spicier dip, add a dash of hot sauce to the avocado ranch sauce.
- Use fresh homemade tortillas or quality store-bought for best texture.
Keywords: southwest egg rolls, chicken egg rolls, avocado ranch dip, southwestern appetizer, crispy egg rolls, rotisserie chicken recipe
