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Southwest Chicken and Veggie Egg Rolls with Creamy Avocado Ranch Dipping Sauce Recipe

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4 from 1 review

These Southwest Egg Rolls feature a delicious blend of shredded rotisserie chicken, black beans, corn, spinach, and Mexican cheese, all seasoned with taco spices and wrapped in flour tortillas. Fried to golden perfection and served with a creamy avocado ranch dipping sauce, they make a perfect Tex-Mex appetizer that’s quick and easy to prepare.

  • Total Time: 30 mins
  • Yield: 6-8 servings

Ingredients

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 chiles
  • 1 cup shredded Mexican cheese
  • 1 ½ teaspoon taco seasoning
  • 6-8 (6 inch) flour tortillas
  • Vegetable oil for frying (several inches in pan)
  • 2 tbsp fresh cilantro, chopped

Avocado Ranch Dipping Sauce

  • ½ cup mashed avocado
  • ½ cup ranch dressing

Instructions

  1. Make Dipping Sauce: In a small bowl, mix the mashed avocado and ranch dressing together until smooth. Cover and chill in the refrigerator until ready to serve.
  2. Make Filling: Heat olive oil in a large skillet over medium-high heat. Add diced white onion and red bell peppers, and sauté for 2-3 minutes until onions are softened and translucent.
  3. Add Main Ingredients: To the skillet, add diced or shredded rotisserie chicken, black beans, thawed and drained spinach, canned corn, green chiles, and taco seasoning. Cook for 1-2 minutes, stirring, until mixture is warmed through.
  4. Melt Cheese: Sprinkle shredded Mexican cheese evenly over the mixture in the skillet. Stir gently until the cheese is melted and well combined. Remove the skillet from heat and stir in chopped fresh cilantro.
  5. Assemble Egg Rolls: Lay out the flour tortillas on a clean surface. Divide the chicken and vegetable filling evenly among tortillas. Roll each tortilla tightly, folding in the ends to enclose the filling completely, forming the egg rolls.
  6. Preheat Oil: In a large frying pot, pour several inches of vegetable oil and heat over medium-high heat until it reaches about 350°F (175°C) or is hot enough for frying.
  7. Fry Egg Rolls: Carefully place the rolled tortillas into the hot oil in batches, cooking each side for 2-3 minutes until they turn golden brown and crispy. Use tongs to turn them gently as needed.
  8. Drain and Serve: Remove the fried egg rolls using a slotted spoon or tongs, and place them on a paper towel-lined plate to drain excess oil. Slice each egg roll in half and serve warm with the chilled avocado ranch dipping sauce. Enjoy your flavorful Southwest Egg Rolls!

Notes

  • You can use flour tortillas of different sizes, but 6-inch tortillas work best for easy rolling and frying.
  • Ensure the spinach is well-drained before adding to the filling to avoid sogginess.
  • Adjust the taco seasoning amount to suit your spice preference.
  • Use a thermometer to gauge the oil temperature for frying to prevent greasy or undercooked rolls.
  • Leftover fillings can be stored refrigerated for 2-3 days and used in wraps or salads.
  • Author: Daisy
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Tex Mex

Find it online: https://dishiary.com/southwest-chicken-and-veggie-egg-rolls-with-creamy-avocado-ranch-dipping-sauce-recipe/