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Southwest Egg Rolls

Southwest egg rolls with a golden, crispy wrapper and a cheesy Southwest chicken, corn, and black bean filling. Slice them in half to show the colorful center, then serve with a creamy avocado ranch dipping sauce.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

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)
For avocado ranch dipping sauce
  • 1 avocado, mashed
  • 0.5 cup ranch dressing
  • 1 tbsp lime juice
  • salt to taste

Equipment

  • 1 sheet pan

Method
 

Make the Southwest filling
  1. Combine shredded cooked chicken, thawed frozen corn, drained black beans, chopped baby spinach, diced red bell pepper, cumin, chili powder, smoked paprika, and shredded Monterey jack cheese until evenly mixed and the cheese starts to cling to everything.
Fill and fold the egg rolls
  1. Place 3–4 tablespoons of filling in the center of each egg roll wrapper, then fold according to package directions and seal the edge with water so no filling escapes.
Cook until golden and crisp
  1. To fry: cook the egg rolls in 350°F oil for 3–4 minutes, turning as needed, until deeply golden and visibly crisp.
  2. To bake: brush the egg rolls with oil and bake at 425°F for 15–18 minutes, flipping once if your oven runs hot, until crispy and browned.
Blend the avocado ranch
  1. Blend mashed avocado, ranch dressing, lime juice, and salt to taste until smooth and creamy, with a pourable consistency for dipping.
Serve
  1. Serve hot egg rolls sliced in half with avocado ranch on the side so the cheesy Southwest chicken, corn, and black bean filling is clearly visible.

Notes

For the best texture, keep the wrappers covered with a damp towel while you assemble so they don’t dry out, and make sure the sealed edge fully adheres to prevent burst filling. Store cooked egg rolls in the refrigerator up to 3 days; reheat in a 425°F oven until crisp. Freezing is yes: freeze assembled (unbaked) egg rolls on a sheet pan, then bag once firm and bake from frozen, adding a few minutes. For a lighter option, use low-fat ranch and swap in part-skim Monterey jack while keeping the same filling method.