Southwestern chicken egg rolls (Print-Friendly Version)
Golden rolls stuffed with chicken, veggies, and cheese served alongside smooth avocado ranch dip.
# Ingredients:
→ Egg Rolls
01 -
1 boneless skinless chicken breast, cut into bite-sized pieces
02 -
1 tablespoon olive oil
03 -
1/4 cup diced red bell peppers
04 -
1 teaspoon salt
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1 teaspoon onion powder
06 -
1/2 teaspoon garlic powder
07 -
1 teaspoon minced jalapenos
08 -
1 tablespoon finely chopped green onions
09 -
1/2 teaspoon chopped fresh cilantro
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1/3 cup frozen corn
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1/4 cup canned black beans, drained and rinsed
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1/4 cup frozen spinach, thawed and excess water squeezed out
13 -
1 teaspoon ground cumin
14 -
1 1/2 teaspoons chili powder
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1/4 cup shredded Monterrey Jack cheese
16 -
6 to 7 flour tortillas, 8 inches each
17 -
Vegetable or canola oil for frying
→ Avocado Ranch
18 -
1/2 avocado
19 -
1/4 cup Hellman’s mayonnaise
20 -
1/4 cup sour cream
21 -
1 1/2 tablespoons distilled vinegar
22 -
2 tablespoons whole milk
23 -
1/2 teaspoon salt
24 -
1 teaspoon onion powder
25 -
1/2 teaspoon garlic powder
26 -
1/2 teaspoon dried dill weed
27 -
1/2 teaspoon fresh chopped parsley
# Steps:
01 -
Heat olive oil in a skillet over medium heat. Add chicken and diced red bell peppers. Season with salt, onion powder, and garlic powder. Cook until chicken is fully cooked, about 5-7 minutes.
02 -
Stir in minced jalapenos, green onions, cilantro, and frozen corn. Cook for 3 minutes until corn is thawed.
03 -
Add black beans, spinach, cumin, and chili powder. Taste and adjust salt if needed. Stir in shredded Monterrey Jack cheese and cook until melted. Remove filling from heat.
04 -
Wrap flour tortillas in paper towels and microwave for 1 minute to warm and soften.
05 -
Place 1 tablespoon of filling on each tortilla. Roll tightly and secure with a toothpick. Refrigerate overnight or freeze for 1 hour before cooking.
06 -
Heat vegetable or canola oil in a deep fryer or pan to 375°F. Fry egg rolls for 4-5 minutes until lightly browned on all sides. Drain on paper towels and remove toothpicks.
07 -
Place fried egg rolls on a baking sheet and bake in a preheated 350°F oven for 8 minutes to finish cooking and crisp.
08 -
Combine avocado, mayonnaise, sour cream, distilled vinegar, whole milk, salt, onion powder, garlic powder, dill weed, and chopped parsley in a bowl or food processor. Mix thoroughly and serve alongside egg rolls.
# Notes & Tips:
01 -
Prepare the avocado ranch dressing a day ahead for enhanced flavor. Refrigerate any leftover sauce.