Description
Crispy homemade Southwest egg rolls filled with a zesty mixture of chicken, cheese, and vegetables, perfect for snacks or meals.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Egg roll wrappers
- Oil for frying
Instructions
- Mix the chicken, cheese, corn, black beans, bell pepper, green onions, chili powder, cumin, salt, and pepper in a large bowl.
- Lay out one egg roll wrapper on a flat surface. Place about two tablespoons of the filling in the center.
- Fold the wrapper, sealing the edges with water to ensure the filling doesn’t escape.
- Heat oil in a deep pan over medium-high heat.
- Fry the egg rolls in batches until golden brown and crispy, approximately three to four minutes per side.
- Blend avocado, sour cream, mayonnaise, and lime juice until smooth for a refreshing dipping sauce.
- Serve the egg rolls hot, alongside the creamy avocado ranch sauce.
Notes
Consider experimenting with different spices and preparing the filling ahead of time for convenience.