Description
Crispy homemade Southwest egg rolls packed with chicken, cheese, and spices, served with a creamy dipping sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Egg roll wrappers
- Oil for frying
Instructions
- In a large bowl, mix together the chicken, cheese, corn, black beans, bell pepper, green onions, chili powder, cumin, salt, and pepper.
- Lay out an egg roll wrapper and place about 2 tablespoons of the filling in the center.
- Fold the wrapper and seal the edges with water.
- Heat oil in a deep pan over medium-high heat.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- For the dipping sauce, blend together the avocado, sour cream, mayonnaise, and lime juice until smooth.
- Serve the egg rolls hot with the creamy avocado ranch sauce.
Notes
Customize your filling with jalapeños for extra heat or use different beans for variation. Uncooked rolls can be frozen and fried directly from the freezer.
