Description
These Southwestern Egg Rolls are a flavorful and crispy appetizer perfect for sharing. Filled with a zesty mixture of black beans, rotisserie chicken, fresh vegetables, and melted pepperjack cheese, they offer a perfect blend of spicy and savory flavors with a crunchy exterior. Served with a cool classic ranch avocado dipping sauce, these egg rolls are a crowd-pleaser for any occasion.
Ingredients
Scale
Dipping Sauce
- ¾ cup SideDish Classic Ranch
- ½ avocado
- 1 tablespoon lime juice
Egg Roll Filling
- 1 tablespoon + ¼ cup avocado oil, divided
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black 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 (e.g., Tapatio)
- 4 cups baby spinach
- ½ cup low sodium chicken broth
- 1 cup shredded pepperjack cheese (substitute Monterey Jack if desired)
- ¼ cup finely chopped fresh cilantro
- 8 burrito-sized flour tortillas
Instructions
- Prepare Dipping Sauce: In a bowl, combine ¾ cup SideDish Classic Ranch, ½ avocado, and 1 tablespoon lime juice. Blend until smooth and refrigerate until serving.
- Sauté Vegetables: In a large skillet, heat 1 tablespoon avocado oil over medium heat. Add diced red bell pepper, red onion, and minced garlic. Cook for about 3-4 minutes until softened.
- Season and Add Spices: Stir in kosher salt, black pepper, chili powder, and cumin. Cook for an additional minute to toast the spices and enhance their flavors.
- Add Beans, Corn, and Chicken: Mix in black beans, frozen corn, and diced rotisserie chicken. Pour in chicken broth and cook until the mixture is heated through and most of the liquid has evaporated, about 5-7 minutes.
- Incorporate Lime and Hot Sauce: Stir in freshly squeezed lime juice and hot sauce evenly throughout the filling for a bright, spicy kick.
- Add Spinach and Cheese: Fold in baby spinach and shredded pepperjack cheese. Cook until spinach wilts and cheese melts, about 2-3 minutes. Remove from heat and stir in chopped cilantro.
- Assemble Egg Rolls: Lay a flour tortilla flat. Spoon approximately ½ cup of filling onto the center. Fold in the sides and roll tightly to enclose the filling, sealing the edge with a little water.
- Fry Egg Rolls: Heat remaining ¼ cup avocado oil in a deep skillet or pan over medium-high heat. Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- Serve: Serve the crispy Southwestern Egg Rolls warm with the prepared ranch avocado dipping sauce.
Notes
- Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
- If preferred, bake the egg rolls at 400 degrees Fahrenheit for 15-20 minutes for a lighter version.
- To make it vegan, omit chicken and cheese and use vegan cheese alternatives.
- Ensure tortillas are not too large or the filling may not seal properly.
- Leftover dipping sauce can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 egg 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
