Chilis Southwest Egg Rolls (Print Version)
# Ingredients:
→ Egg Roll Filling
01 -
8 oz chicken breast, cooked and shredded
02 -
2 tablespoons olive oil
03 -
1/2 cup black beans, canned, rinsed and drained
04 -
1/2 cup corn (fresh, frozen thawed, or canned)
05 -
1/4 cup red bell pepper, diced
06 -
1/4 cup green onions, diced
07 -
1 jalapeño pepper, diced
08 -
2 tablespoons fresh cilantro, chopped
09 -
1/3 cup frozen spinach, thawed and chopped
10 -
3/4 teaspoon ground cumin
11 -
3/4 teaspoon chili powder
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon cayenne pepper
14 -
1 cup Monterey Jack cheese, shredded
15 -
10-12 egg roll wrappers
16 -
Oil for frying
→ Avocado Ranch Sauce
17 -
1/2 cup ranch dressing
18 -
1 medium ripe avocado, mashed
19 -
2 tablespoons buttermilk
20 -
2 tablespoons fresh cilantro, chopped
21 -
1 1/2 teaspoons lime juice
22 -
1/4 teaspoon salt
23 -
1/4 teaspoon garlic powder
24 -
1/4 teaspoon onion powder
# Instructions:
01 -
Heat olive oil in a large skillet and sauté red bell peppers until tender. Add green onions, jalapeño, corn, black beans, spinach, and seasonings (cumin, chili powder, salt, cayenne). Cook 3-4 minutes until vegetables soften.
02 -
Transfer vegetable mixture to a large bowl. Add shredded chicken, cilantro, and Monterey Jack cheese. Mix well to combine.
03 -
Place egg roll wrapper with corner pointing towards you. Add 1/4 cup filling in center. Fold bottom corner up over filling, fold in sides, and roll tightly. Seal top corner with water. Repeat with remaining wrappers.
04 -
Heat oil to 375°F (190°C). Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
05 -
Blend ranch dressing, mashed avocado, buttermilk, cilantro, lime juice, salt, garlic powder, and onion powder until smooth. Serve alongside hot egg rolls.
# Notes:
01 -
Adjust jalapeño amount to control spiciness level
02 -
Can use fresh, frozen (thawed), or canned corn