Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 egg roll wrappers
- Vegetable oil, for frying
- For the Avocado Ranch Dipping Sauce:
- 1 ripe avocado
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add diced onion and red bell pepper to the skillet and cook until softened, about 5 minutes. Stir in chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for 1 minute more, stirring constantly.
- Remove the skillet from the heat and stir in the black beans, corn, cheddar cheese, and Monterey Jack cheese until well combined. Let the mixture cool slightly.
- Place an egg roll wrapper on a clean, flat surface with a corner pointing toward you. Spoon about 1/3 cup of the chicken mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Wet the top corner with water and roll tightly to seal.
- Repeat with the remaining egg roll wrappers and filling.
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the egg rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- To make the Avocado Ranch Dipping Sauce: In a food processor or blender, combine the avocado, buttermilk, mayonnaise, sour cream, cilantro, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Add more buttermilk if needed to reach desired consistency.
- Serve the Southwest Egg Rolls hot with the Avocado Ranch Dipping Sauce.
Notes
For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden brown. You can also use ground turkey or beef instead of chicken. Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. If you don’t have buttermilk, you can substitute with milk and 1 tablespoon of lemon juice or vinegar.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 egg rolls
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg