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Southwestern Egg Rolls Recipe

Southwestern Egg Rolls recipe
Dinner at the Zoo

These southwestern egg rolls are loaded with a colorful variety of vegetables, chicken, beans and plenty of melty cheese, all wrapped up in a crispy roll. The ultimate party appetizer!

Ingredients

1 cup finely diced red bell pepper
1 cup corn kernels
1 cup black beans
1/4 cup sliced green onions
1/4 cup seeded and minced jalapeno pepper
1/2 cup frozen spinach (thawed and excess water squeezed out)
2 cups shredded Monterey Jack cheese
1 1/2 cups cooked diced chicken breast
1 teaspoon salt
2 teaspoons chili powder
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1 package egg roll wrappers (21 count pack)
oil for frying
1 cup ranch dressing
1/2 avocado
1/3 cup cilantro leaves
salt and pepper to taste

Method

1
In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin.
2
Place one egg roll wrapper on a cutting board. Place 2 heaping tablespoons onto the wrapper and roll up according to package directions, sealing the edge with a little water.
3
Repeat the process with the remaining filling and egg roll wrappers.
4
Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours, or up to a month.
5
Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1 inch is reached. Heat the oil to 350 degrees F.
6
Place 4-5 egg rolls in the pan, do not overcrowd. Cook for 3-4 minutes per side or until deep golden brown, then drain on paper towels. Repeat the process with the remaining egg rolls.
7
While the egg rolls are frying, make the dipping sauce. In a food processor or blender, blend together the ranch dressing, avocado, cilantro, salt and pepper until completely smooth.
8
Cut the egg rolls in half on the diagonal and serve immediately with avocado ranch sauce for dipping.

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