Description

Crispy Southwestern egg rolls filled with seasoned chicken, beans, vegetables, and melted cheese, served with a creamy avocado ranch dipping sauce for a bold and satisfying bite.

Ingredients

2 cups cooked shredded chicken breast

1 cup black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 red bell pepper, diced

3 green onions, sliced

1 jalapeño, finely diced (optional)

1 cup fresh spinach, chopped

1 1/2 cups shredded Monterey Jack cheese

1 teaspoon cumin

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

10–12 egg roll wrappers

Oil for frying

1/2 cup ranch dressing

1 ripe avocado

1/4 cup buttermilk

2 tablespoons fresh cilantro

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt to taste

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Instructions

Heat a skillet over medium heat with a drizzle of oil and sauté the diced red bell pepper for 2–3 minutes until slightly softened.
Add green onions, jalapeño, corn, black beans, spinach, cumin, chili powder, cayenne pepper, and salt. Cook for 3–4 minutes until heated through and spinach wilts.
Transfer mixture to a bowl and stir in shredded chicken and Monterey Jack cheese. Let cool slightly.
Place an egg roll wrapper on a clean surface in a diamond shape. Add about 1/4 cup filling to the center, fold bottom corner over filling, tuck in sides, and roll tightly. Seal edge with water.
Heat oil to 375°F and fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.
For the sauce, blend ranch dressing, avocado, buttermilk, cilantro, lime juice, garlic powder, onion powder, and salt until smooth and creamy.
Serve egg rolls warm with avocado ranch dipping sauce.

Notes

Bake at 375°F or air fry for a lighter alternative to frying.

Adjust spice level by increasing or reducing jalapeño and cayenne.

For a vegetarian version, omit chicken and add more beans or vegetables.

Store leftovers in the refrigerator for up to 3 days and reheat in oven or air fryer.

Freeze egg rolls before frying and cook directly from frozen when ready.

Nutrition

Serving Size: 1 egg roll
Calories: 210 kcal
Sugar: 2 g
Sodium: 340 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 11 g
Cholesterol: 35 mg