Southwest Chicken Egg Rolls with Creamy Avocado Dipping Sauce Recipe
Southwest Egg Rolls are a flavorful and crispy appetizer featuring a savory filling of rotisserie chicken, black beans, corn, and vegetables wrapped in flour tortillas and fried to golden perfection. Served with a creamy avocado ranch dipping sauce, these egg rolls combine Tex-Mex flavors with a satisfying crunch, perfect for snacks, parties, or casual meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern American
Ingredients
Scale
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 blend
- 1 ½ teaspoon taco seasoning
- 6–8 (6 inch) flour tortillas
- Vegetable oil, for frying
- 2 tbsp fresh cilantro, chopped
Dipping Sauce
- ½ cup mashed avocado
- ½ cup ranch dressing
Instructions
- Make Dipping Sauce: In a small bowl, combine the mashed avocado and ranch dressing. Mix well until smooth and creamy. Chill the sauce in the refrigerator until ready to serve.
- Make Filling – Heat Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sauté Vegetables: Add the diced white onion and red bell peppers to the skillet. Sauté for 2-3 minutes until onions become softened and translucent.
- Add and Stir: Add the diced rotisserie chicken, black beans, chopped spinach, canned corn, green chiles, and taco seasoning to the skillet. Cook for 1-2 minutes, stirring occasionally, until the mixture is warmed through.
- Sprinkle Cheese: Sprinkle the shredded Mexican cheese over the skillet mixture. Stir until the cheese is fully melted and combined with the filling.
- Remove from Heat and Add Cilantro: Remove the skillet from heat and stir in the chopped fresh cilantro to combine.
- Assemble Egg Rolls – Spread Filling: Lay out the flour tortillas and evenly divide the warm filling mixture among them.
- Roll and Fold: Carefully roll each tortilla tightly and fold in the ends to completely encase the filling, forming an egg roll shape.
- Preheat Oil: In a large, deep frying pot or skillet, heat several inches of vegetable oil to approximately 350°F (175°C) for frying.
- Fry Egg Rolls: Carefully place the rolled tortillas into the hot oil in batches. Fry each side for 2-3 minutes until they turn golden brown and crispy.
- Drain and Serve: Remove the fried egg rolls from the oil and drain on paper towels to remove excess oil. Slice each egg roll in half if desired, and serve warm with the chilled avocado ranch dipping sauce. Enjoy!
Notes
- Ensure the spinach is fully thawed and drained to prevent soggy egg rolls.
- You can substitute rotisserie chicken with cooked ground beef or turkey for variation.
- Proper oil temperature is key to avoid greasy egg rolls; use a thermometer if available.
- Serve immediately for best texture; egg rolls become less crispy as they cool.
- To make it vegetarian, skip the chicken and add extra beans or veggies.
Keywords: Southwest egg rolls, chicken egg rolls, fried egg rolls, Tex-Mex appetizer, avocado ranch dipping sauce
