Southwest Chicken Egg Rolls with Cilantro Avocado Dipping Sauce Recipe
Introduction
Southwest Egg Rolls are a flavorful twist on the classic egg roll, packed with a zesty combination of chicken, veggies, and Mexican-inspired spices. Crispy on the outside and cheesy on the inside, they make a perfect appetizer or snack for any occasion.
Ingredients
- 1 Tablespoon olive oil
- ¼ cup diced white onion
- ¼ cup diced red bell peppers
- 2 cups rotisserie chicken (diced or shredded)
- ½ cup black beans
- ½ cup canned corn
- ¼ cup frozen spinach (thawed, drained and chopped)
- 4 oz can green chiles
- 1 cup shredded Mexican cheese
- 1 ½ teaspoon taco seasoning
- 6-8 (6 inch) flour tortillas
- Vegetable oil for frying
- 2 tbsp fresh cilantro (chopped)
- ½ cup mashed avocado
- ½ cup ranch dressing
Instructions
- Make the dipping sauce: Combine the mashed avocado and ranch dressing in a bowl. Mix well and chill until ready to serve.
- Prepare the filling: Heat olive oil in a large skillet over medium-high heat. Add diced onions and red bell peppers and sauté for 2-3 minutes until onions are softened and translucent.
- Add remaining filling ingredients: Stir in diced chicken, black beans, spinach, corn, green chiles, and taco seasoning. Cook for 1-2 minutes until heated through.
- Add cheese and cilantro: Sprinkle shredded Mexican cheese over the mixture and stir until melted. Remove from heat and stir in chopped cilantro.
- Assemble the egg rolls: Divide the filling evenly among the flour tortillas. Roll each tortilla tightly and fold in the ends to secure the filling, creating an egg roll shape.
- Preheat oil for frying: Pour several inches of vegetable oil into a large frying pot and heat it over medium-high heat until hot but not smoking.
- Fry the egg rolls: Carefully place the rolled tortillas into the hot oil in batches. Fry for 2-3 minutes per side until the egg rolls are golden brown and crispy.
- Drain and serve: Remove the cooked egg rolls from the oil and drain on paper towels to remove excess grease. Slice in half and serve warm with the chilled avocado ranch dipping sauce.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the filling or dipping sauce.
- Use whole wheat or spinach tortillas for a healthier alternative.
- Try baking the egg rolls at 400°F (200°C) for 15-20 minutes as a lighter version instead of frying.
- Substitute rotisserie chicken with cooked ground beef or turkey for a different protein option.
Storage
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 10-12 minutes to keep them crispy. Avoid microwaving, as it can make the wrapper soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these egg rolls ahead of time?
Yes, you can assemble the egg rolls and refrigerate them before frying. Fry just before serving for the best crispiness.
What can I use if I don’t have flour tortillas?
Large flour tortillas work best, but you can also use small tortilla wraps or even egg roll wrappers if you prefer a thinner, crispier shell.
PrintSouthwest Chicken Egg Rolls with Cilantro Avocado Dipping Sauce Recipe
These Southwest Egg Rolls are a delicious fusion of classic flavors wrapped in crispy, golden tortillas. Filled with rotisserie chicken, black beans, corn, and a blend of vegetables and cheese, these egg rolls are fried to perfection and served with a creamy avocado ranch dipping sauce. Perfect as an appetizer or a hearty snack, they bring a taste of the Southwest to your table with ease.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Ingredients
Scale
Filling
- 1 Tablespoon olive oil
- ¼ cup diced white onion
- ¼ cup diced red bell peppers
- 2 cups rotisserie chicken (diced or shredded)
- ½ cup black beans
- ½ cup canned corn
- ¼ cup frozen spinach (thawed, drained and chopped)
- 4 oz can green chiles
- 1 cup shredded Mexican cheese
- 1 ½ teaspoon taco seasoning
- 6–8 (6 inch) flour tortillas
- Vegetable oil for frying (several inches in a large pot)
Dipping Sauce
- ½ cup mashed avocado
- ½ cup ranch dressing
- 2 tbsp fresh cilantro (chopped)
Instructions
- Make Dipping Sauce: In a bowl, mix the mashed avocado, ranch dressing, and 2 tablespoons of chopped fresh cilantro. Combine until smooth and blend well. Chill the sauce until ready to serve to enhance flavors.
- Make Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced white onion and red bell peppers, sautéing for 2-3 minutes until the onions are softened and translucent.
- Add Chicken and Vegetables: Stir in the diced or shredded rotisserie chicken, black beans, thawed and chopped spinach, canned corn, green chiles, and taco seasoning. Cook for 1-2 minutes, stirring occasionally, until the mixture is warmed through.
- Add Cheese: Sprinkle shredded Mexican cheese over the mixture in the skillet. Stir continuously until the cheese is fully melted and evenly distributed.
- Finish Filling: Remove the skillet from the heat and stir in the fresh chopped cilantro for added freshness and flavor.
- Assemble Egg Rolls: Lay out the flour tortillas and evenly divide the filling mixture among them. Spoon the filling onto each tortilla, then roll tightly and fold in the ends securely to form egg rolls.
- Preheat Oil for Frying: In a large frying pot, pour vegetable oil to a depth of several inches and heat over medium-high heat until it reaches 350°F (175°C). This will ensure crispy, golden egg rolls.
- Fry Egg Rolls: Carefully place the rolled tortillas into the hot oil in batches, making sure not to overcrowd the pot. Fry them for 2-3 minutes on each side or until they turn a golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the cooked egg rolls from the oil. Drain them on paper towels to remove excess grease. Slice each egg roll in half diagonally and serve warm with the chilled avocado ranch dipping sauce. Enjoy!
Notes
- Ensure the spinach is well thawed and drained to prevent excess moisture in the filling.
- Be careful when frying to maintain a consistent oil temperature for crispier egg rolls.
- Use rotisserie chicken for convenience and rich flavor; leftover cooked chicken works well too.
- The egg rolls can also be baked for a healthier alternative by brushing them with oil and baking at 400°F for about 15-20 minutes until crispy.
- Leftover filling can be stored in the refrigerator for up to 3 days and reheated for other meals.
Keywords: Southwest egg rolls, crispy chicken egg rolls, avocado ranch dip, party appetizers, fried egg rolls, rotisserie chicken recipe
