These crispy southwestern egg rolls are full of savory spiced chicken, beans, tomatoes, rice, and gooey melted cheese. Either baked or fried, this simple recipe makes a great snack, appetizer, or meal served with a simple homemade cilantro lime ranch dip.
Ingredients
21egg roll wrappers
1quartVegetable oil, for frying only
1tablespoonolive oil
1/2red onion, diced
1poundchicken breasts, chopped small
3garlic cloves, minced
1red pepper, finely chopped
1jalapeno, seeded, deveined, minced
1cupblack beans, , drained and rinsed
1cupcorn, drained and rinsed
1cupcooked brown rice
1 10oz.can diced tomatoes with green chilies, drained (Rotel)
1tspcumin
1tspchili powder
1tspsalt
1/2teaspoonsmoked paprika
1/4teaspoonpepper
1cupsharp cheddar cheese
1cupMonterey Jack
2avocados, mashed
CILANTRO LIME RANCH DIP
1/2cupsour cream
1/2cupmayonnaise
2tablespoonsmilk
2tablespoonsdry ranch seasoning/dressing mix
1tablespoonsfinely chopped cilantro
1tablespoonlime juice
Hot sauce to taste, optional
Instructions
Heat oil in a large skillet over medium-high heat. Once hot, add the chicken and sliced onion, saute until the chicken is cooked through. Add in the garlic, red pepper, and jalapeno and cook for 1 minute before stirring in the black beans, corn, rice, tomatoes, cumin, chili powder, salt, smoked paprika, and black pepper.
Remove the pan from the heat and add in the shredded cheddar cheese, Monterry jack, and mashed avocado. Stir to combine.
Line a baking sheet with parchment paper for assembly and spray with cooking spray. Place an egg roll wrapper on the sheet with one of the points facing towards you. Scoop approximately ¼ cup of the filling onto the lower third of the wrapper.
Lightly brush the top corner of the wrapper with water to seal. Fold the bottom corner of the wrapper over the filling.
Then tuck the corner in tight on the other side of the filling.
Fold in both corners as you roll the spring roll towards the top corner. Press firmly to seal. Repeat for the remaining wrappers and filling.
Heat oil in a large pot or dutch oven to 350°F over medium high heat. Once hot, carefully place the spring rolls into the oil and cook, rotating occasionally until the wrapper is golden brown.
Remove cooked spring rolls to a paper towel lined plate to drain.
To bake these spring rolls instead of frying, space evenly on a parchment lined baking sheet, brush the spring rolls with oil and bake at 425°F for 15 minutes, flipping halfway through until crispy and golden brown.
Cilantro Lime Ranch Dip
To prepare the dipping sauce, combine the sour cream, mayonnaise, milk, ranch seasoning, cilantro, lime juice, and hot sauce in a small bowl. Cover and refrigerate until needed.