Description
These crispy, flavor-packed Southwest Egg Rolls are loaded with savory chicken, veggies, cheese, and spices, wrapped in golden tortillas and served with a creamy avocado ranch dip. A quick and healthy meal or party appetizer that’s beginner-friendly and bursting with Tex-Mex flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- ¼ cup diced white onion
- ¼ cup diced red bell peppers
- 2 cups rotisserie chicken, diced or shredded
- ½ cup black beans
- ½ cup canned corn
- ¼ cup frozen spinach, thawed and chopped
- 1 (4-ounce) can green chiles
- 1 cup shredded Mexican cheese blend
- 1½ teaspoons taco seasoning
- 6–8 (8-inch) flour tortillas
- Vegetable oil for frying
- ½ cup mashed avocado
- ½ cup ranch dressing
Instructions
- Prepare the Dipping Sauce: In a small bowl, combine the mashed avocado and ranch dressing. Stir until smooth and creamy, then refrigerate while preparing the rest of the dish.
- Cook the Vegetables: Heat olive oil in a skillet over medium-high heat. Add diced onion and red bell peppers, and sauté for about 2–3 minutes until softened and slightly golden.
- Add the Filling Ingredients: Stir in the diced rotisserie chicken, black beans, corn, green chiles, and spinach. Let the mixture heat through for 1–2 minutes while stirring occasionally.
- Melt the Cheese: Sprinkle the shredded cheese and taco seasoning over the skillet mixture and stir until the cheese is fully melted and everything is combined. Remove from heat.
- Assemble the Egg Rolls: Lay out the tortillas on a clean surface. Spoon the filling evenly onto each one, then fold in the sides and roll up tightly to form a compact egg roll shape.
- Heat the Oil: In a deep frying pot, heat several inches of vegetable oil to 350°F. Make sure the oil is hot enough before adding the rolls to prevent sogginess.
- Fry the Egg Rolls: Carefully place the rolled tortillas in the hot oil and fry for about 2–3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Drain and Serve: Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil. Slice in half and serve warm with the chilled avocado ranch dip.
Notes
- To make it spicier, add chopped jalapeños or use pepper jack cheese. For a healthier alternative, bake instead of fry. Keep tortillas warm before assembling to prevent tearing. Make the filling a day ahead for faster prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying (or Baking)
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 egg roll
- Calories: 487
- Sugar: 2g
- Sodium: 678mg
- Fat: 37g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0.1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 99mg