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Southwest Egg Rolls

Southwest egg rolls with a golden, crispy shell and a cheesy Southwest chicken, corn, and black bean filling. Fold, then fry at 350°F or bake at 425°F until crisp, and serve sliced in half with creamy avocado ranch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

Southwest chicken filling
  • 2 cup cooked chicken shredded
  • 1 cup frozen corn thawed
  • 1 can (15 oz) black beans drained
  • 1 cup baby spinach chopped
  • 0.5 cup red bell pepper diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 cup Monterey jack cheese shredded
  • 12 egg roll wrappers
  • 1 oil for frying or brushing (for baking)
Avocado ranch dipping sauce
  • 1 avocado mashed
  • 0.5 cup ranch dressing
  • 1 tbsp lime juice
  • 0.25 tsp salt to taste

Method
 

Make the Southwest filling
  1. Mix shredded chicken, thawed corn, drained black beans, chopped spinach, diced red bell pepper, cumin, chili powder, smoked paprika, and shredded Monterey jack cheese until combined, with no dry pockets of seasonings remaining.
Fold and seal egg rolls
  1. Place 3–4 tablespoons of filling in the center of each egg roll wrapper and fold according to package directions, sealing the edge with water so the filling stays inside when crisping.
Cook (fry or bake)
  1. To fry, cook the egg rolls in 350°F oil for 3–4 minutes until deeply golden, turning once if needed for even browning—look for crisp edges and a firm shell.
  2. To bake, brush the egg rolls with oil and bake at 425°F for 15–18 minutes until crispy, flipping halfway if your oven has hotspots—watch for browned, crackly edges.
Blend avocado ranch and serve
  1. Blend mashed avocado, ranch dressing, lime juice, and salt until smooth and thick enough to dip.
  2. Serve hot egg rolls sliced in half with avocado ranch on the side so the cheesy Southwest chicken, corn, and black bean filling is visible.

Notes

For the neatest folds, keep wrappers covered with a slightly damp towel while you work and use just enough water to seal the edge. Store cooked egg rolls in the refrigerator up to 3 days; re-crisp in a 400°F oven for 8–10 minutes. Freezing: freeze uncooked assembled egg rolls on a tray, then bag and freeze up to 2 months; bake from frozen adding a few extra minutes. For a lower-carb swap, use cabbage leaves instead of wrappers and pan-sear until tender, keeping the same filling and avocado ranch.