Southwest Egg Rolls
These Southwest Egg Rolls are filled with seasoned chicken, black beans, corn, rice, cheese, and avocado—either fried or baked until golden and served with a creamy cilantro lime ranch dip.
Servings
Ingredients
For the Egg Rolls:
- 21 egg roll wrappers
- 1 quart vegetable oil for frying only
- 1 tablespoon olive oil
- ½ red onion finely diced
- 1 pound chicken breasts chopped into small pieces
- 3 garlic cloves minced
- 1 red bell pepper finely chopped
- 1 jalapeño seeded, deveined, and finely minced
- 1 cup black beans drained and rinsed
- 1 cup corn kernels drained and rinsed
- 1 cup cooked brown rice
- 1 10 oz can diced tomatoes with green chilies (e.g., Rotel), drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 1 cup sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 2 ripe avocados peeled, pitted, and mashed
For the Cilantro Lime Ranch Dip:
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons milk
- 2 tablespoons dry ranch seasoning mix
- 1 tablespoon fresh cilantro finely chopped
- 1 tablespoon lime juice
- Hot sauce to taste (optional)
Instructions
Prepare the filling:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced red onion and chicken breast pieces. Sauté until the chicken is fully cooked and the onion becomes translucent. Stir in the minced garlic, red bell pepper, and jalapeño. Cook for an additional 1–2 minutes until fragrant.
Incorporate remaining filling ingredients:
- Add the black beans, corn, cooked brown rice, and drained diced tomatoes with green chilies to the skillet. Season with cumin, chili powder, salt, smoked paprika, and black pepper. Stir to combine and cook for 1–2 more minutes until the mixture is heated through. Remove from heat and fold in the shredded cheeses and mashed avocados until well incorporated. Set aside.
Assemble the egg rolls:
- Line a baking sheet with parchment paper and lightly spray with cooking spray. Place one egg roll wrapper on the surface with a corner pointing toward you. Spoon approximately ¼ cup of the filling onto the lower third of the wrapper. Moisten the top corner with water, then fold the bottom over the filling. Fold in the sides and roll tightly toward the top. Press gently to seal. Repeat with remaining wrappers and filling.
Fry or bake the egg rolls:
- To fry: Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown and crisp. Remove and drain on a paper towel-lined plate.
- To bake: Preheat oven to 425°F (218°C). Arrange egg rolls on a parchment-lined baking sheet and brush each roll lightly with oil. Bake for approximately 15 minutes, flipping halfway through, until golden and crisp.
Prepare the dipping sauce:
- In a small bowl, whisk together sour cream, mayonnaise, milk, ranch seasoning mix, chopped cilantro, lime juice, and hot sauce (if using). Cover and refrigerate until ready to serve.
Notes
To make these egg rolls gluten-free, substitute the traditional egg roll wrappers with certified gluten-free egg roll wrappers or rice paper wrappers. Additionally, ensure that the ranch seasoning mix, tortilla or wrapper alternative, and any packaged ingredients (such as canned beans, Rotel, and mayonnaise) are clearly labeled gluten-free. As always, double-check ingredient labels if preparing for someone with celiac disease or gluten intolerance.