Ingredients
Oil for Frying
- Oil for frying (enough to fill 3″ deep in a large pot)
Wrappers
- 12 taco size flour tortillas or egg roll wrappers
Filling
- 1 ½ cups cooked shredded chicken
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon salt
- 2 cups pepper jack cheese
- 1 cup fresh spinach
- ½ cup canned corn, drained
- ½ cup black beans, rinsed and drained
- ⅓ cup diced red bell pepper
- 2 teaspoons lime juice
Avocado Ranch Dipping Sauce
- ½ cup mashed avocado
- ½ cup ranch dressing
- 3 tablespoons fresh cilantro, chopped
- 2½ tablespoons sour cream
- 1 teaspoon lime juice
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
Instructions
- Preheat Oil: Pour enough oil into a large pot to create a 3-inch deep layer and heat it on the stovetop to 375°F (190°C) to prepare for frying.
- Prepare the Egg Roll Filling: In a large mixing bowl, combine shredded chicken with cumin, garlic powder, onion powder, paprika, chili powder, and salt. Mix thoroughly. Then add pepper jack cheese, fresh spinach, drained corn, rinsed black beans, diced red bell pepper, and lime juice. Stir to fully incorporate all ingredients. Set the filling aside.
- Soften Tortillas: Place the tortillas on a microwave-safe plate and microwave for 30 seconds to make them more pliable, which helps prevent cracking during rolling.
- Assemble Egg Rolls: Place ¼ cup of the filling onto the center of each tortilla. Fold the sides inward toward the middle, then roll tightly from one end to the other. Brush the top edge with water to seal the roll. Repeat for all tortillas, then let them rest for 1 minute so the water can help seal the edges completely.
- Fry the Egg Rolls: Carefully place 4 rolled egg rolls into the preheated oil. Fry each side for 1 minute until golden brown and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Continue frying the remaining rolls in batches.
- Prepare Avocado Ranch Dipping Sauce: In a mixing bowl, combine mashed avocado, ranch dressing, chopped fresh cilantro, sour cream, lime juice, salt, garlic powder, onion powder, and black pepper. Mix well until smooth and creamy.
- Serve: Serve the hot, crispy southwestern egg rolls with the avocado ranch dipping sauce on the side for dipping.
Notes
- Using taco size flour tortillas or egg roll wrappers can affect the texture but both work well.
- Make sure the oil is at the correct temperature to achieve crispy and non-greasy egg rolls.
- If you prefer a spicier filling, add a pinch of cayenne pepper or hot sauce to the filling mix.
- The dipping sauce can be made ahead and refrigerated for up to 2 days; stir before serving.
- For a healthier option, the egg rolls can also be baked or air fried, though frying gives the classic texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
