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Southwest Egg Rolls

Crispy Southwest Egg Rolls filled with shredded chicken, corn, black beans, peppers, and cheese, served with creamy avocado ranch sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 cup bell peppers, diced Any color of bell pepper can be used.
  • 1 cup cheese (cheddar or pepper jack), shredded Choice of cheese for flavor.
  • 1 teaspoon taco seasoning Adjust to taste for spice level.
  • 1 package egg roll wrappers
  • Oil for frying For frying the egg rolls.
Dipping Sauce Ingredients
  • 1 ripe avocado
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 packet ranch seasoning For flavoring the sauce.

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, corn, black beans, bell peppers, cheese, and taco seasoning. Mix well.
  2. Lay an egg roll wrapper on a flat surface. Place 2-3 tablespoons of the mixture in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Cooking
  1. Heat oil in a pan over medium heat. Fry the egg rolls until golden brown on all sides, about 3-4 minutes per side.
  2. For the dipping sauce, blend the avocado, sour cream, buttermilk, and ranch seasoning until smooth.
  3. Serve the hot egg rolls with the creamy avocado ranch sauce.

Notes

Freeze cooked egg rolls in a single layer then store in a freezer bag. They last up to 2 months. For best results, reheat in an oven or toaster oven to maintain crispiness.