Southwest Egg Rolls with Dip (Printer-friendly)
Crispy golden rolls packed with zesty chicken, beans, corn, cheese and creamy avocado dip for game day snacking.
# What You’ll Need:
→ Egg Roll Filling
01 - 2 cups cooked chicken breast, finely chopped or shredded
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup canned corn kernels, drained
04 - 1 red bell pepper, diced
05 - 2 green onions, thinly sliced
06 - 1 cup shredded Monterey Jack or cheddar cheese
07 - 1/2 cup fresh cilantro, chopped
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 12 egg roll wrappers
→ Avocado Ranch Dip
15 - 1 ripe avocado, peeled and pitted
16 - 1/2 cup sour cream
17 - 1/4 cup mayonnaise
18 - 2 tablespoons buttermilk or milk
19 - 1 tablespoon fresh lime juice
20 - 2 tablespoons fresh cilantro, chopped
21 - 1 small garlic clove, minced
22 - 1/4 teaspoon salt
23 - 1/4 teaspoon black pepper
→ For Frying
24 - 3 cups vegetable oil for frying
# How to Make It:
01 - In a large bowl, combine chicken, black beans, corn, bell pepper, green onions, cheese, cilantro, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
02 - Lay one egg roll wrapper on a clean surface with a corner facing you. Place 2-3 tablespoons of filling near the bottom corner. Fold the corner over the filling, fold in both sides, and roll tightly. Seal the edge with a small amount of water. Repeat with remaining wrappers and filling.
03 - In a large, deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to verify temperature.
04 - Fry egg rolls in batches of 3-4, turning occasionally, until golden brown and crisp, approximately 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
05 - In a blender or food processor, combine avocado, sour cream, mayonnaise, buttermilk, lime juice, cilantro, garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
06 - Serve egg rolls hot with the avocado ranch dip on the side. Garnish with additional fresh cilantro and lime wedges if desired.
# Expert Tips:
01 -
- The crunch when you bite through that wrapper is honestly addictive, like the kind of snack food that makes you forget you were supposed to be watching the game at all
- That avocado ranch dip transforms the whole thing from good appetizer to the kind of thing people start texting you about weeks later asking when you are making them again
02 -
- Egg roll wrappers dry out incredibly fast so keep the ones you are not using covered with a barely damp paper towel or they will crack and split when you try to roll them
- Do not overstuff the wrappers or they will burst while frying and you will end up with filling floating in your oil instead of tucked inside crispy wrappers
03 -
- Let your oil come back up to temperature between batches or your later egg rolls will come out greasy instead of crispy
- Chop your chicken and vegetables into small pieces so the egg rolls roll neatly and cook evenly inside