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Southwest Chicken Egg Rolls with Cilantro Avocado Dipping Sauce Recipe

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★★★★★

5 from 78 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Cheese: Sprinkle shredded Mexican cheese over the mixture in the skillet. Stir continuously until the cheese is fully melted and evenly distributed.
  5. Finish Filling: Remove the skillet from the heat and stir in the fresh chopped cilantro for added freshness and flavor.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://yumwithmia.com/southwest-chicken-egg-rolls-with-cilantro-avocado-dipping-sauce-recipe/