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Southwestern Egg Rolls Recipe

Name: Southwestern Egg Rolls
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 12
Ingredients: 1 ½ cups cooked chicken breast*, shredded or diced; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika or smoked paprika; 1 teaspoon chili powder; ½ teaspoon salt, or to taste; 2 cups shredded Pepper Jack cheese (or shredded Monterey Jack); 1 cup fresh spinach; ½ cup corn (thaw it if using frozen and drain, drain it if using canned); ½ cup canned black beans, drained and rinsed (I use no-salt added); ⅓ cup red bell peppers, diced small; 2 teaspoon lime juice; 12 taco size flour tortillas (about 4 to 5-inches in diameter) OR egg roll wrappers; ½ cup mashed avocado (from about half of a large ripe avocado); ½ cup ranch salad dressing; 3 tablespoons fresh cilantro, finely minced; 2 ½ tablespoons sour cream (plain Greek yogurt may be substituted); 1 teaspoon lime juice; ½ teaspoon salt, or to taste; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon freshly ground black pepper

Averie Cooks

Juicy chicken, melted Pepper Jack cheese, black beans, bell peppers, and corn seasoned with southwest-inspired seasonings and fried to crispy PERFECTION! You can fry, air fry, or bake these EASY egg rolls which are a Chili's Restaurant copycat. The quick creamy mashed avocado ranch dipping sauce is the perfect final touch!

Ingredients

1 ½ cups cooked chicken breast*, shredded or diced

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika or smoked paprika

1 teaspoon chili powder

½ teaspoon salt, or to taste

2 cups shredded Pepper Jack cheese (or shredded Monterey Jack)

1 cup fresh spinach

½ cup corn (thaw it if using frozen and drain, drain it if using canned)

½ cup canned black beans, drained and rinsed (I use no-salt added)

⅓ cup red bell peppers, diced small

2 teaspoon lime juice

12 taco size flour tortillas (about 4 to 5-inches in diameter) OR egg roll wrappers

½ cup mashed avocado (from about half of a large ripe avocado)

½ cup ranch salad dressing

3 tablespoons fresh cilantro, finely minced

2 ½ tablespoons sour cream (plain Greek yogurt may be substituted)

1 teaspoon lime juice

½ teaspoon salt, or to taste

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon freshly ground black pepper

Method

To a large bowl, add the chicken, all the spices, salt, and stir to combine.

Add the cheese, spinach, corn, beans, bell peppers, lime juice, and stir to combine.

If you're using tortillas rather than egg roll wrappers, place them on a microwave-safe plate, and heat on high power for 30 seconds to soften them and make them more pliable and less prone to tearing.

Place about 1/4 cup of the filling in the center of the tortilla or egg roll wrapper.

Fold the outsider sides toward the middle and then roll up. Repeat the process until the filling has been used, or about 12 egg rolls

Brush the top edge of each with a bit of water to seal.

After all tortillas are rolled, let them sit for 1 minute before frying to allow the water to stick the edges together. Meanwhile whisk together the dip.

In a medium bowl, mash the avocado with a fork, add all remaining ingredients, and stir to incorporate. Tip - For a very smooth sauce you can add it to the canister of a high speed blender or blend it with an immersion blender, but this is optional. Set sauce aside.

Frying – Traditional frying, with either vegetable or canola oil. This method produces the crispiest and best tasting egg rolls in my opinion. No, it’s not as healthy but they sure taste good and the crispy factor is out of this world. You just really want to sink your teeth into these egg rolls! Add enough oil to a large skillet so it's about 3 deep, and heat it to 375F. You should use a digital clip on thermometer and not guess the temperature. Place 4 egg rolls into the oil, and fry for about 1 minute, flip, and fry for 1 more minute, or until golden brown. Repeat the process in two more batches. Don't overcrowd the pan. Place cooked egg rolls on paper towels.

Air Frying – This method is a runner up for me. Not quite as crispy, but definitely healthier, and your house won’t smell as profusely of fried food after the fact. Heat an air fryer with an XL basket to 375F, place the egg rolls in the air fryer basket, spray them generously with nonstick cooking spray, and air fry for 5 minutes. Flip them over, spray again, and air fry for about 5 more minutes, or until golden brown and ready.

Oven Baking – This method doesn’t produce very crispy egg rolls, however it’s the same “healthiness level” as air frying since you’re only spritzing with cooking spray like in the above method. Preheat your oven to 475F, place the egg rolls on a nonstick baking sheet sprayed with cooking spray them. Also spritz the egg rolls with the nonstick spray and bake for 10 to 15 minutes. Flip them over, spray again, and bake for another 10 to 15 minutes, or until golden brown and ready.

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