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Southwestern Egg Rolls on a plate with a bowl of ranch.
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5 from 15 votes

Southwestern Egg Rolls

Servings: 16 appetizer rolls
Author: Alex Snodgrass

Ingredients

For the Avocado Ranch:

For the Egg Rolls:

  • 1 tablespoon + ¼ cup avocado oil
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced red onion
  • 2 garlic cloves minced
  • 1 teaspoon kosher salt
  • ½ teaspoon 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 I use Tapatio
  • 4 cups baby spinach
  • ½ cup low sodium chicken broth
  • 1 cup shredded pepperjack cheese sub monterray jack
  • ¼ cup finely chopped fresh cilantro
  • 8 burrito-sized flour tortillas

Instructions

Make 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 (they cook quickly so watch closely!), 1 to 2 minutes per side. I also, 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

Oven-Method for Cooking the Egg Rolls:
Preheat the oven to 375℉. Brush the bottom of a sheetpan with 1-2 tablespoons of avocado oil, then place the egg rolls seam-sidedown on the pan. Brush the tops of the egg rolls with the remaining avocado oil so that it coats the tops.
Transfer to the oven and bake until a golden crust forms on the bottom, about 12 minutes.

Nutrition

Calories: 239kcal | Carbohydrates: 16g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 635mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1448IU | Vitamin C: 15mg | Calcium: 119mg | Iron: 1mg