Southwest Egg Rolls with Dip

The house was already loud when I carried that first platter out, football game blaring from the TV, someone shouting about a ref call. These egg rolls vanished in under three minutes, and honestly, I have never seen my uncle move that fast for anything except maybe the last slice of pie at Thanksgiving.

I started making these for a friends annual Super Bowl party about five years back. Now she does not even send an invite without adding a little postscript asking if I am bringing those egg rolls, because apparently people have been asking about them since January.

Ingredients

• 2 cups cooked chicken breast: Leftover rotisserie chicken works perfectly here, or you can quickly poach some breasts just for this recipe
• 1 cup canned black beans: Rinse them really well to keep the filling from getting too dark or muddy looking
• 1 cup canned corn kernels: Sweet corn balances all those spices and adds such a nice little pop when you bite in
• 1 red bell pepper: This brings crunch and color that makes the filling look as good as it tastes
• 2 green onions: Both the white and green parts work here for that mild onion flavor
• 1 cup shredded Monterey Jack or cheddar cheese: Jack melts beautifully inside the rolls while cheddar brings a sharper bite
• 1/2 cup fresh cilantro: Cilantro makes everything taste fresher, but if you are one of those people who think it tastes like soap, parsley works too
• 1 teaspoon ground cumin: This is what gives it that earthy Southwest foundation
• 1 teaspoon chili powder: Not too spicy but just enough warmth to let you know this is not your average appetizer
• 1/2 teaspoon smoked paprika: This adds such a gorgeous smoky depth that people cannot quite put their finger on
• 1/2 teaspoon garlic powder: Distributes garlic flavor evenly without any raw bite
• 1/2 teaspoon salt: Just enough to bring everything together
• 1/4 teaspoon black pepper: A little heat that complements rather than overpowers
• 12 egg roll wrappers: Keep them covered with a damp towel while you work because they dry out fast and crack when you try to roll them
• 1 ripe avocado: This needs to be perfectly ripe, not rock hard and not brown and mushy
• 1/2 cup sour cream: Gives the dip body and that tangy creaminess
• 1/4 cup mayonnaise: Helps the dip hold together and makes it feel rich
• 2 tablespoons buttermilk: Regular milk works too but buttermilk adds such a nice tang
• 1 tablespoon fresh lime juice: Brightens everything and keeps the avocado from browning too fast
• 2 tablespoons fresh cilantro: Fresh cilantro in the dip makes it taste restaurant quality
• 1 small garlic clove: One small clove is plenty because raw garlic gets intense fast
• 1/4 teaspoon salt: You need enough to make the flavors pop but not so much it overpowers the avocado
• 1/4 teaspoon black pepper: Just a little background heat
• 3 cups vegetable oil: You need enough oil so the egg rolls float while they fry

Instructions

Mix up your filling:

Grab a big bowl and toss in your chicken, black beans, corn, diced red pepper, sliced green onions, shredded cheese, cilantro, and all those spices. Mix it with your hands or a spoon until everything is evenly coated and combined.

Roll those egg rolls:

Lay out one wrapper with a corner pointing toward you like a diamond. Plop about 2 to 3 tablespoons of filling near the bottom corner, fold that corner up over the filling, fold in the sides like you are wrapping a present, then roll it up tight and seal the final edge with a little water on your finger.

Get your oil ready:

Pour that oil into a deep skillet or Dutch oven, turn the heat to medium high, and let it come up to 350 degrees. If you do not have a thermometer, you can test it by dropping in a small piece of wrapper, if it sizzles immediately and rises to the top, you are good to go.

Fry until golden:

Carefully drop 3 or 4 egg rolls into the hot oil, let them cook for about 3 to 4 minutes, turning them once or twice until they are a beautiful golden brown all over. Move them to paper towels to drain while you fry the rest.

Whip up the dip:

Toss the avocado, sour cream, mayo, buttermilk, lime juice, cilantro, garlic, salt, and pepper into your blender or food processor. Blitz it until it is silky smooth, then give it a taste and add more salt or lime if you think it needs it.

Get them to the table:

Serve these while they are still hot and crispy, with that creamy avocado dip alongside for dunking. Watch them disappear faster than you expect.

Pin It

Last year my friend confessed she started making these for her family on random Tuesdays because her kids kept asking for the game day snacks. That is when you know a recipe has really made it.

The Baking Option

I fry these because nothing beats that texture but I get that not everyone wants to deal with hot oil. You can bake them at 400 degrees for about 18 to 20 minutes after brushing them with a little oil. Turn them halfway through so they brown evenly. They are not quite the same but still really good.

Make Ahead Magic

You can assemble all the egg rolls up to a day ahead and keep them covered in the fridge on a baking sheet. When you are ready to serve, just fry them up. The filling actually benefits from sitting for a bit because the flavors meld together nicely.

Vegetarian Swap

Skip the chicken and add an extra can of black beans or some chopped mushrooms for texture. I have made them this way for vegetarian friends and nobody missed the meat at all.

• Set up a little assembly line with wrappers, filling, and a small bowl of water to make the rolling go faster
• Keep the finished egg rolls on a wire rack instead of paper towels so they stay crispy on all sides
• If the dip starts to look a little brown on top, press a piece of plastic wrap directly onto the surface to keep the air out

Pin It

Hope these become a hit at your next gathering. There is something pretty great about watching people crowd around a platter, reaching in for seconds before the first batch is even gone.

Recipe Q&A

→ What ingredients give these egg rolls their Southwest flavor?

The blend of cumin, chili powder, smoked paprika, fresh cilantro, and diced bell pepper creates a zesty Southwest profile in the filling.

→ Can I bake these egg rolls instead of frying them?

Yes, brushing them lightly with oil and baking at 400°F (200°C) for 18-20 minutes until golden and crisp is a great alternative to frying.

→ How do I make the avocado dip creamy and smooth?

Blending ripe avocado with sour cream, mayonnaise, buttermilk, lime juice, garlic, and cilantro creates a rich and creamy dip with balanced flavors.

→ What are good accompaniments for these Southwest egg rolls?

Light lagers, citrusy IPAs, or fresh lime wedges complement the zesty flavors and creamy dip beautifully.

→ Is there a vegetarian option for these egg rolls?

Omit the chicken and add extra black beans or chopped mushrooms to keep the filling hearty and flavorful.