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Southwest Egg Rolls

Southwest egg rolls with cheesy chicken, corn, and black bean filling wrapped in crispy egg roll wrappers. Fried at 350°F or baked at 425°F, then sliced in half to show the colorful interior with 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: 310
Ingredients Equipment Method Notes

Ingredients
  

egg rolls
  • 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
  • 1 avocado mashed
  • 0.5 cup ranch dressing
  • 1 tbsp lime juice
  • 0.25 tsp salt to taste

Equipment

  • 1 sheet pan

Method
 

Make the Southwest filling
  1. In a bowl, mix 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 combined.
Fill and fold the wrappers
  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.
Cook the egg rolls (fry or bake)
  1. To fry, heat oil and cook the egg rolls at 350°F for 3–4 minutes until deeply golden; turn once if needed for even browning, watching for crisp edges.
  2. To bake, brush the egg rolls with oil and bake at 425°F for 15–18 minutes until crispy, flipping once halfway for even color.
Make the avocado ranch
  1. Blend mashed avocado, ranch dressing, lime juice, and salt for the dipping sauce until smooth, then taste and adjust salt as needed.
Serve
  1. Serve the 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 best sealing, keep a small cup of water nearby and press firmly along the wrapper seam so the egg rolls stay closed during frying or baking. Store leftover egg rolls in the refrigerator up to 3 days; reheat on a sheet pan at 350°F until hot and crisp. Freezing is yes: freeze cooked egg rolls (cool completely first) for up to 2 months and reheat straight from frozen at 375°F until crisp. If you want it lighter, use part-skim cheese and consider baking instead of frying.