Description
Southwestern Egg Rolls are a flavorful and satisfying appetizer featuring a zesty combination of black beans, rotisserie chicken, fresh vegetables, and spices, all wrapped in crispy burrito-sized flour tortillas and served with a classic ranch dipping sauce.
Ingredients
Scale
Dipping Sauce
- ¾ cup SideDish Classic Ranch
- ½ avocado
- 1 tablespoon lime juice
- 1 tablespoon + ¼ cup avocado oil (divided)
Egg Roll Filling
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- 2 garlic cloves (minced)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- One 15-ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup small-diced rotisserie chicken
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon hot sauce (I use Tapatio)
- 4 cups baby spinach
- ½ cup low sodium chicken broth
- 1 cup shredded pepperjack cheese (sub Monterey jack)
- ¼ cup finely chopped fresh cilantro
- 8 burrito-sized flour tortillas
Instructions
- Prepare the dipping sauce: In a blender or food processor, combine the SideDish Classic Ranch, avocado, 1 tablespoon lime juice, and 1 tablespoon avocado oil. Blend until smooth and creamy. Transfer to a serving bowl and refrigerate until ready to serve.
- Make the egg roll filling: Heat ¼ cup avocado oil in a large skillet over medium heat. Add the diced red bell pepper, red onion, and minced garlic. Sauté for about 3-5 minutes until softened.
- Season the vegetables: Add kosher salt, pepper, chili powder, and ground cumin to the skillet. Stir to evenly coat the vegetables with the spices.
- Add proteins and other ingredients: Stir in the rinsed black beans, frozen corn, diced rotisserie chicken, lime juice, hot sauce, and baby spinach. Cook for an additional 3-4 minutes until the spinach wilts and mixture is heated through.
- Incorporate broth and cheese: Pour in the low sodium chicken broth and simmer for 2-3 minutes to meld the flavors and slightly reduce the liquid. Remove from heat and stir in shredded pepperjack cheese and chopped cilantro until cheese melts and mixture is well combined.
- Assemble the egg rolls: Lay a burrito-sized flour tortilla flat on a clean surface. Spoon approximately ⅓ to ½ cup of the filling mixture onto the center of the tortilla. Fold the sides inward, then roll tightly from one end to the other, sealing the edges to form an egg roll. Repeat with remaining tortillas and filling.
- Cook the egg rolls: Heat oil in a large skillet or frying pan over medium heat. Fry the egg rolls in batches, turning occasionally, until all sides are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Serve: Serve the crispy Southwestern Egg Rolls warm with the prepared ranch avocado dipping sauce on the side.
Notes
- For a vegetarian version, omit the rotisserie chicken and use vegetable broth instead of chicken broth.
- Substitute pepperjack cheese with Monterey jack or a vegan cheese if desired.
- Use gluten-free tortillas to make the recipe gluten free.
- To bake instead of fry, place egg rolls on a baking sheet lined with parchment and bake at 400 degrees Fahrenheit for 20 minutes, flipping halfway through.
- Adjust hot sauce quantity to control the spice level.
Nutrition
- Serving Size: 1 egg roll
- Calories: 239 kcal
- Sugar: 2 g
- Sodium: 635 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 31 mg
