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Southwest Egg Rolls

Southwest egg rolls with cheesy Southwest chicken, corn, and black bean filling, folded into crispy wrappers and fried (or baked) until deeply golden. Serve them sliced in half for a colorful Tex-Mex reveal with an avocado ranch dipping sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Southwest egg roll filling
  • 2 cup cooked chicken, shredded
  • 1 cup frozen corn, thawed
  • 1 black beans, drained
  • 1 cup baby spinach, chopped
  • 0.5 cup red bell pepper, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 cup Monterey jack cheese, shredded
Egg rolls
  • 12 egg roll wrappers
  • 1 oil for frying or brushing (for baking)
Avocado ranch dipping sauce
  • 1 avocado, mashed
  • 0.5 cup ranch dressing
  • 1 tbsp lime juice
  • 0.25 salt to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the filling
  1. In a bowl, combine the shredded chicken, thawed corn, drained black beans, chopped spinach, diced red bell pepper, cumin, chili powder, smoked paprika, and shredded Monterey jack cheese until the mixture holds together.
  2. Mix just until evenly combined so the cheese stays distributed and helps bind the filling.
Assemble the egg rolls
  1. Place 3–4 tablespoons of filling in the center of each egg roll wrapper.
  2. Fold each wrapper according to package directions and seal the edge with water to form a tight roll.
Cook (fry or bake)
  1. To fry, heat oil to 350°F and cook the egg rolls for 3–4 minutes until deeply golden.
  2. To bake, brush the egg rolls with oil and bake on a sheet pan at 425°F for 15–18 minutes until crispy.
Make the avocado ranch dipping sauce
  1. Blend the mashed avocado, ranch dressing, lime juice, and salt until smooth and creamy.
  2. Taste and adjust salt if needed so the sauce has a balanced lime finish.
Serve
  1. Serve the egg rolls hot, sliced in half to show the cheesy Southwest filling, with avocado ranch on the side.

Notes

Pro tip: keep the filling slightly cool so it doesn’t soften the wrappers while you roll. Store leftover egg rolls covered in the refrigerator for up to 3 days; reheat on a sheet pan at 375°F until hot and crisp. Freezing is yes—freeze assembled, unbaked egg rolls on a tray, then bag and cook from frozen (add a few extra minutes). For a lighter option, use part-skim Monterey jack and swap ranch for a lower-fat ranch dressing.