Southwestern Egg Rolls

Southwestern Egg Rolls

from insanelygoodrecipes.com
60 min
20 servings

These crunchy Southwestern egg rolls are as good as you'd get in a restaurant! Serve them with your favorite dipping sauce and dig in.

Ingredients

  • 2 cups cooked shredded chicken
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper, finely diced
  • 1/2 cup diced red onion
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 2 cups shredded pepper jack cheese
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 20 egg roll wrappers
  • Oil for frying
  • 1 ripe avocado
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon ranch seasoning mix
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Directions

  1. 1

    In a large bowl, combine the shredded chicken, black beans, corn, bell pepper, onion, jalapeno, cilantro, cheese, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well.

  2. 2

    Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2-3 tablespoons of the filling mixture in the center of the wrapper.

  3. 3

    Fold up the bottom point and tuck it under the filling. Fold in the sides snugly against the filling. Brush the top point with water and roll tightly. Repeat with remaining wrappers and filling.

  4. 4

    In a deep skillet, heat 1-2 inches of oil to 350°F. Fry the egg rolls in batches for 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.

  5. 5

    To make the avocado ranch sauce, combine the avocado, sour cream, buttermilk, ranch seasoning mix, lime juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste.

  6. 6

    Serve the hot egg rolls with the avocado ranch dipping sauce on the side. Enjoy!