Crunchy Southwest Egg Rolls

4.97 from 33 votes

Crunchy Southwest Egg Rolls

Super crunchy egg rolls filled with perfectly spiced chicken and melty cheese. Dipped in creamy avocado ranch these are going to be your new go to appetizer!

Course Appetizer, Main Dish

Cuisine Mexican, Southwestern

Prep Time 12

Cook Time 15

Total Time 27

Servings Eggrolls

Calories 422kcal

Author Krystle Smith

Ingredients

For the Eggrolls

1 Bell Pepper Diced
1 Cup Corn
1 Cup Black Beans
¼ Cup Green Onions Sliced
1 Jalapeno Pepper Seeded and Diced
2 Cups Mexican Shredded Cheese
1 ½ Cups Cooked Chicken
2 teaspoons Chili Powder
½ teaspoon Cumin
Salt/Pepper to taste
1 Package Egg Roll Wrappers
Vegetable Oil For Frying

For the Avocado Ranch

1 Cup Ranch Dressing
½ Avocado

Instructions

For the Egg Rolls

In a large bowl, combine bell pepper, corn, beans,jalapeno, green onion, cheese, chicken, cumin, chili pepper, and salt/pepper.
Fill each wrapper with ~2 tablespoons of filling. Seal with water. Freeze for 2-3 hours.
In a large deep skillet, heat ~1 inch of oil. Fry eggrolls a few at a time. Fry for 3-5 minutes per side or until golden brown. Drain on paper towels.

For the Avocado Ranch

In a blender, combine avocado and ranch. Serve with egg rolls and enjoy!

Notes

Ingredient Notes and Shopping Tips

- Corn: Fresh grilled corn is amazing if it's in season. Two ears=about the 1 cup called for in this recipe.
- Bell Pepper: I like using red bell peppers to add a pop of color. Bonus: Red peppers have a sweeter flavor, too.
- Black Beans: Rinse in a pasta strainer before using it to remove the salty brine, which can make them seem a bit slimy.
- Jalapeno: Remove the seeds/membranes if you prefer a milder flavor.
- Shredded Cheese: If possible, shred your own cheese. Pre-shredded cheese often contains fillers like cornstarch that can interfere with melting.
- Egg Roll Wrappers: Look for egg roll wrappers in the produce section near the tofu.

Tips and Tricks

Don't Overfill: Fill egg rolls only about ½ of the way full.
Rolling Tips: Easily roll egg rolls by laying out the wrappers so they are shaped like a diamond with the points pointing down. Fill. Then, fold each corner up like the flap of an envelope. Finally, seal the edges with water.
Don't overcrowd the pan. Overcrowding can lower the oil's temperature, leading to a soggy egg roll. Fry no more than 3-4 at a time.
Use a Deep Fry Thermometer: This helps you ensure the oil stays at the correct temperature. Be sure to bring it back up to temp in between batches.
Keep Warm: Keep egg rolls warm in a 250-degree F oven while you fry the remaining batches.

Nutrition