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Southwest Chicken Egg Rolls with Cilantro Avocado Dipping Sauce Recipe

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4.1 from 11 reviews

These Southwest Egg Rolls are a flavorful and crispy appetizer combining tender rotisserie chicken, black beans, corn, spinach, and Mexican cheese all wrapped in warm flour tortillas and fried to golden perfection. Served with a creamy avocado ranch dipping sauce, they make a perfect party snack or casual meal with bold Southwestern flavors.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Filling

  • 1 Tablespoon olive oil
  • ¼ cup diced white onion
  • ¼ cup diced red bell peppers
  • 2 cups rotisserie chicken (diced or shredded)
  • ½ cup black beans
  • ½ cup canned corn
  • ¼ cup frozen spinach (thawed, drained and chopped)
  • 4 oz can green chiles
  • 1 cup shredded Mexican cheese
  • 1 ½ teaspoon taco seasoning
  • 6-8 (6 inch) flour tortillas

For Frying

  • Vegetable oil for frying

Dipping Sauce

  • ½ cup mashed avocado
  • ½ cup ranch dressing
  • 2 tbsp fresh cilantro (chopped)

Instructions

  1. Make Dipping Sauce: In a bowl, mix together the mashed avocado, ranch dressing, and half of the chopped cilantro. Chill until ready to use to let the flavors meld.
  2. Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add diced onions and red bell peppers and sauté for 2-3 minutes until the onions are soft and translucent.
  3. Add Remaining Filling Ingredients: Stir in the rotisserie chicken, black beans, spinach, corn, green chiles, and taco seasoning. Cook for 1-2 minutes until everything is warmed through.
  4. Incorporate Cheese and Cilantro: Sprinkle shredded Mexican cheese over the skillet mixture and stir until melted. Remove from heat and stir in the remaining chopped cilantro.
  5. Assemble Egg Rolls: Evenly divide the filling among the flour tortillas. Roll each tortilla tightly and fold in the ends to create egg roll shapes.
  6. Preheat Oil: Pour several inches of vegetable oil into a large frying pot and heat over medium-high until hot and shimmering (about 350°F or 175°C).
  7. Fry Egg Rolls: Carefully place the rolled tortillas in batches into the hot oil. Fry for 2-3 minutes per side or until golden brown and crispy. Use tongs to turn for even cooking.
  8. Drain and Serve: Remove the egg rolls from oil and drain on paper towels to remove excess grease. Slice each egg roll in half and serve warm with the chilled avocado ranch dipping sauce. Enjoy!

Notes

  • Use fresh rotisserie chicken for quick prep or leftover shredded chicken.
  • Make sure to thaw and drain spinach thoroughly to avoid soggy filling.
  • Adjust taco seasoning to taste for spiciness levels.
  • If preferred, bake the egg rolls at 400°F for 15-20 minutes for a lighter version.
  • Use oil with a high smoke point (like vegetable or canola oil) for frying.
  • Serve immediately for best crispy texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Southwestern

Find it online: https://yourdailycook.com/southwest-chicken-egg-rolls-with-cilantro-avocado-dipping-sauce-recipe/