Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Southwest Chicken Egg Rolls with Avocado Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

These Southwest Egg Rolls are a flavorful and crunchy appetizer featuring a zesty filling of rotisserie chicken, black beans, corn, spinach, green chiles, and Mexican cheese, all wrapped in flour tortillas and fried to golden perfection. Served with a creamy avocado ranch dipping sauce, this recipe offers a delicious twist on classic egg rolls that’s perfect for parties or a tasty snack.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Filling

  • 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 teaspoons taco seasoning
  • 6-8 (6 inch) flour tortillas
  • Vegetable oil for frying (several inches in pot)

Dipping Sauce

  • ½ cup mashed avocado
  • ½ cup ranch dressing
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Make Dipping Sauce: In a bowl, combine the mashed avocado, ranch dressing, and chopped fresh cilantro. Mix well until smooth and creamy. Chill the sauce in the refrigerator until ready to serve to enhance flavors.
  2. Make Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  3. Sauté Veggies: Add diced white onion and red bell peppers to the skillet. Sauté for 2-3 minutes or until the onions are soft and translucent.
  4. Add and Stir Ingredients: Stir in the diced rotisserie chicken, black beans, thawed and chopped spinach, canned corn, green chiles, and taco seasoning. Cook for 1-2 minutes until everything is warmed through.
  5. Sprinkle Cheese: Sprinkle the shredded Mexican cheese over the skillet mixture. Stir continuously until the cheese melts and is fully incorporated.
  6. Remove from Heat and Stir in Cilantro: Remove the skillet from heat and stir in fresh chopped cilantro to evenly distribute.
  7. Assemble Egg Rolls: Lay out a flour tortilla and evenly spread a portion of the filling mixture onto it. Roll the tortilla up tightly and fold in the sides to form an egg roll shape. Repeat for all tortillas.
  8. Preheat Oil: In a large frying pot, heat several inches of vegetable oil over medium heat until it reaches approximately 350°F (175°C) for frying.
  9. Fry Egg Rolls: Carefully place the rolled tortillas into the hot oil in batches. Fry each side for 2-3 minutes or until they turn golden brown and crispy.
  10. Drain and Serve: Remove the cooked egg rolls from the oil and place them on paper towels to drain excess grease. Slice each egg roll in half and serve warm with the chilled avocado ranch dipping sauce. Enjoy!

Notes

  • Make sure to thaw and thoroughly drain the spinach to avoid excess moisture in the filling.
  • Use fresh cilantro for the best flavor, but you can omit if unavailable.
  • Maintain oil temperature to ensure crispy egg rolls without absorbing too much oil.
  • If preferred, bake the egg rolls at 400°F for 15-20 minutes, flipping halfway through for a healthier alternative.
  • Leftover filling can be stored refrigerated for up to 2 days and repurposed in wraps or salads.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Southwestern
  • Diet: Halal

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