Description
Southwestern Egg Rolls are a flavorful and crunchy appetizer filled with a vibrant mix of rotisserie chicken, black beans, corn, bell peppers, and spices, all wrapped in flour tortillas and pan-fried to golden perfection. Served with a creamy ranch-avocado dipping sauce infused with lime juice, these egg rolls offer a delicious blend of smoky, spicy, and fresh southwestern flavors perfect for parties or a tasty snack.
Ingredients
Scale
Dipping Sauce
- ¾ cup SideDish Classic Ranch
- ½ avocado
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
Egg Roll Filling
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- 2 garlic cloves (minced)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup small-diced rotisserie chicken
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon hot sauce (such as Tapatio)
- 4 cups baby spinach
- ½ cup low sodium chicken broth
- 1 cup shredded pepper jack cheese (substitute Monterey Jack if desired)
- ¼ cup finely chopped fresh cilantro
- 8 burrito-sized flour tortillas
- ¼ cup + 1 tablespoon avocado oil (for frying and mixing)
Instructions
- Prepare the Dipping Sauce: In a blender or food processor, combine the ranch dressing, avocado, 1 tablespoon lime juice, and 1 tablespoon avocado oil. Blend until smooth and creamy. Transfer the sauce to a bowl, cover, and refrigerate while preparing the egg rolls.
- Sauté the Vegetables: Heat ¼ cup avocado oil in a large skillet over medium heat. Add diced red bell pepper, red onion, and minced garlic. Season with kosher salt, black pepper, chili powder, and ground cumin. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5 minutes.
- Add the Protein and Beans: Stir in the black beans, frozen corn, rotisserie chicken, fresh lime juice, hot sauce, and baby spinach. Cook until the spinach wilts and the mixture is heated through, about 3 to 4 minutes.
- Incorporate Liquids and Cheese: Pour in the low sodium chicken broth and cook for an additional 2 minutes, allowing the liquid to reduce slightly. Remove from heat and stir in shredded cheese and chopped cilantro until well combined and melted into the filling mixture.
- Assemble the Egg Rolls: Lay a burrito-sized flour tortilla flat. Spoon about ¾ cup of the filling mixture onto the center of the tortilla. Fold the sides over the filling, then tightly roll the tortilla from one end to the other, sealing the edge with a dab of water to secure.
- Fry the Egg Rolls: In a large skillet, heat remaining 1 tablespoon avocado oil over medium-high heat. Once hot, carefully add the assembled egg rolls seam side down. Fry, turning occasionally, until all sides are golden brown and crispy, about 3 to 4 minutes per side.
- Drain and Serve: Remove the cooked egg rolls and place them on a paper towel-lined plate to drain excess oil. Allow to cool slightly before slicing in half. Serve warm with the prepared ranch-avocado dipping sauce.
Notes
- For a vegetarian version, omit the chicken and add extra beans or diced tofu.
- You can bake the egg rolls at 400 degrees Fahrenheit for 15-20 minutes, turning halfway, for a healthier alternative to frying.
- Ensure the filling is cooled slightly before assembling to prevent the tortillas from becoming soggy.
- Adjust the level of hot sauce to suit your preferred spice level.
- If you don't have burrito-sized tortillas, use large flour tortillas as a substitute.
Nutrition
- Serving Size: 1 egg roll
- Calories: 239 kcal
- Sugar: 2 g
- Sodium: 635 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 31 mg
