Description
Chilis southwest egg rolls bring together zesty Tex-Mex flavors in a crispy appetizer. Packed with chicken, black beans, corn, and spices, these rolls offer a delicious start to any meal for hungry diners.
Ingredients
Scale
Proteins and Cheese:
- 8 ounces (226 grams) chicken breast, cooked and shredded
- 1 cup Monterey Jack cheese, shredded
Vegetables and Herbs:
- 1/2 cup black beans, canned, rinsed and drained
- 1/2 cup corn (fresh, frozen thawed, or canned)
- 1/4 cup red bell pepper, diced
- 1/4 cup green onions, diced
- 1 jalapeno pepper, diced
- 1/3 cup frozen spinach, thawed and chopped
- 2 tablespoons fresh cilantro, chopped
Spices, Oils, and Wrappers:
- 2 tablespoons olive oil
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 10–12 egg roll wrappers
- Oil for frying
Avocado Ranch Sauce:
- 1/2 cup ranch dressing
- 1 medium ripe avocado, mashed
- 2 tablespoons buttermilk
- 2 tablespoons fresh cilantro, chopped
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Sauté red bell peppers in olive oil until tender, creating a vibrant base for the filling.
- Introduce green onions, jalapeño, corn, black beans, and spinach to the skillet, incorporating cumin, chili powder, salt, and cayenne for a robust flavor profile. Simmer for 3-4 minutes until vegetables soften.
- Transfer the vegetable medley to a mixing bowl, folding in shredded chicken, fresh cilantro, and Monterey Jack cheese until thoroughly combined.
- Position egg roll wrapper diagonally, placing a generous portion of filling in the center. Fold the bottom corner upward, tuck in side edges, and roll tightly, using water to seal the final corner.
- Heat oil to 375°F (190°C) in a deep fryer or heavy-bottomed pot. Carefully submerge egg rolls in small batches, frying for 3-4 minutes until achieving a golden, crispy exterior.
- Drain fried egg rolls on paper towels to remove excess oil and maintain crispness.
- Craft a creamy dipping sauce by blending ranch dressing, mashed avocado, buttermilk, cilantro, lime juice, salt, garlic powder, and onion powder until smooth and well-incorporated.
- Serve hot egg rolls immediately with the prepared avocado-ranch sauce for dipping.
Notes
- Customize Protein Swap chicken with tofu, tempeh, or plant-based alternatives for vegetarian and vegan options.
- Control Spice Level Adjust cayenne and jalapeno quantities to match personal heat tolerance, ensuring comfort for all palates.
- Baking Alternative Skip deep-frying by brushing egg rolls with olive oil and baking at 425F for 15-20 minutes, creating a healthier version with less oil.
- Make-Ahead Friendly Prepare filling and assemble egg rolls in advance, storing them refrigerated or frozen until ready to cook, perfect for meal prep and quick entertaining.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg