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Southwestern Egg Rolls

Southwestern Egg Rolls

Delicious Southwestern Egg Rolls filled with a variety of flavors and served with Avocado Ranch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizers
Cuisine Southwestern
Servings 16 rolls
Calories 239 kcal

Equipment

  • blender
  • skillet
  • sheet pan

Ingredients
  

Avocado Ranch

  • 0.75 cups SideDish Classic Ranch
  • 0.5 avocado
  • 1 tablespoon lime juice

Egg Rolls Filling

  • 1 tablespoon avocado oil for sautéing
  • 0.25 cups avocado oil for frying
  • 0.5 cups finely diced red bell pepper
  • 0.5 cups finely diced red onion
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon pepper
  • 1 tablespoon chili powder
  • 0.5 teaspoon ground cumin
  • 1 can black beans 15-ounce, drained and rinsed
  • 1 cups frozen corn
  • 1 cups small-diced rotisserie chicken
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon hot sauce I use Tapatio
  • 4 cups baby spinach
  • 0.5 cups low sodium chicken broth
  • 1 cups shredded pepperjack cheese sub Monterey jack
  • 0.25 cups finely chopped fresh cilantro
  • 8 pieces burrito-sized flour tortillas

Instructions
 

Prepare the Avocado Ranch

  • In a blender or using an immersion blender in a wide mouth jar, combine SideDish Classic Ranch, the avocado and lime juice and blend until smooth. Set aside while you make the Southwestern Egg Rolls.

Prepare the Filling

  • Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
  • Add the red bell pepper, red onion, and garlic. Sauté for 3-4 minutes until softened.
  • Stir in the kosher salt, black pepper, chili powder, and cumin, cooking for 1 minute to toast the spices.

Combine Ingredients

  • Add the black beans, corn, rotisserie chicken, lime juice, and hot sauce. Stir well to combine.
  • Add the spinach and cook for 2-3 minutes, until wilted.

Moisten the Mixture

  • Pour in the chicken broth and stir until well combined. Cook for 2-3 minutes, allowing the mixture to thicken slightly.

Finish the Filling

  • Remove from heat and stir in the shredded cheese and chopped cilantro. Let the mixture cool slightly before assembling the egg rolls.

Assemble the Egg Rolls

  • Lay a tortilla flat on a clean surface. Place about ⅓ cup of the filling in the center of the tortilla. Fold in the sides, then roll tightly like a burrito. Repeat with remaining tortillas and filling.

Cook the Egg Rolls

  • Heat the remaining ¼ cup avocado oil in a large skillet over medium heat. Place the egg rolls seam-side down in the hot oil and fry until golden, 1 to 2 minutes per side.
  • Using tongs, turn the rolls on the edges too for about 30 seconds to get golden so the entire egg roll is golden all the way around. Transfer to a paper towel lined plate.

Serve

  • To serve, cut each egg roll at a diagonal in half and serve with the avocado ranch! Enjoy!!!!

Notes

For an oven method, preheat the oven to 375℉. Brush the bottom of a sheetpan with 1-2 tablespoons of avocado oil, then place the egg rolls seam-side down on the pan. Brush the tops of the egg rolls with the remaining avocado oil and bake until a golden crust forms on the bottom, about 12 minutes.

Nutrition

Serving: 1rollCalories: 239kcalCarbohydrates: 16gProtein: 11gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 635mgPotassium: 233mgFiber: 2gSugar: 2gVitamin A: 1448IUVitamin C: 15mgCalcium: 119mgIron: 1mg
Keyword appetizers, easy appetizers, finger food, fried rolls, Party Food, Southwestern Egg Rolls
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