Description
Southwestern Egg Rolls are a flavorful appetizer filled with a tasty mix of black beans, corn, rotisserie chicken, and fresh vegetables, all wrapped in burrito-sized flour tortillas and served with a creamy ranch avocado dip. Perfectly seasoned with chili powder, cumin, and hot sauce for a zesty kick.
Ingredients
Scale
Dipping Sauce
- ¾ cup SideDish Classic Ranch
- ½ avocado
- 1 tablespoon lime juice
Egg Roll Filling
- 1 tablespoon + ¼ cup avocado oil
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- 2 garlic cloves (minced)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- One 15-ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup small-diced rotisserie chicken
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon hot sauce (I use Tapatio)
- 4 cups baby spinach
- ½ cup low sodium chicken broth
- 1 cup shredded pepperjack cheese (sub monterrey jack)
- ¼ cup finely chopped fresh cilantro
- 8 burrito-sized flour tortillas
Instructions
- Prepare the Dipping Sauce: In a bowl, combine the SideDish Classic Ranch, ripe avocado, and 1 tablespoon of lime juice. Blend well until smooth and creamy. Set aside in the refrigerator to chill.
- Cook the Vegetables: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the diced red bell pepper, red onion, and minced garlic. Sauté until vegetables soften, about 4 to 5 minutes.
- Season the Filling: Sprinkle the kosher salt, pepper, chili powder, and ground cumin over the sautéed vegetables. Stir well to coat and release the spices' aroma.
- Add Beans and Corn: Stir in the rinsed black beans and frozen corn. Cook for another 3 minutes until heated through.
- Combine Chicken and Liquids: Add the diced rotisserie chicken, freshly squeezed lime juice, hot sauce, and baby spinach to the skillet. Pour in the low sodium chicken broth and cook until the spinach wilts and the mixture is heated evenly, about 3 minutes.
- Incorporate Cheese and Cilantro: Remove from heat and stir in shredded pepperjack cheese and chopped fresh cilantro. Mix until cheese is melted and ingredients are well combined.
- Assemble Egg Rolls: Lay each burrito-sized tortilla flat. Spoon about ⅓ cup of the filling onto the center of each. Fold the edges inward and roll tightly to enclose the filling securely.
- Fry the Egg Rolls: Heat the remaining ¼ cup of avocado oil in a large skillet over medium-high heat. Fry the rolled tortillas seam side down first until golden brown and crispy on all sides, about 2 to 3 minutes per side. Remove and drain on paper towels.
- Serve: Plate the crispy Southwestern egg rolls with the chilled avocado ranch dipping sauce on the side. Serve immediately for the best flavor and texture.
Notes
- You can substitute rotisserie chicken with cooked shredded turkey or keep it vegetarian by omitting the chicken entirely.
- For a gluten-free version, use gluten-free tortillas instead of flour tortillas.
- To make it spicier, increase the amount of hot sauce or add chopped jalapeños to the filling.
- Egg rolls can be baked at 400 degrees Fahrenheit for 15 minutes, flipping halfway through for a healthier option.
- Leftover dipping sauce keeps well refrigerated for up to 3 days.
- To prevent soggy egg rolls, make sure the filling is not too wet before rolling.
Nutrition
- Serving Size: 1 appetizer roll
- Calories: 239 kcal
- Sugar: 2 g
- Sodium: 635 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 31 mg
