Baked Southwestern Egg Rolls with Avocado Ranch
Crispy, golden perfection meets bold southwestern flavors in these Baked Southwestern Egg Rolls with Avocado Ranch. Stuffed with a hearty mix of shredded rotisserie chicken, black beans, sweet corn, and vibrant red bell pepper, these baked beauties are spiced with chili powder and cumin for a flavorful kick. A light olive oil mist ensures a crunchy exterior without the guilt of frying. Pair them with a creamy, tangy homemade avocado ranch dipping sauce made with ripe avocado, Greek yogurt, and lime juice for the ultimate crowd-pleasing appetizer or snack. Quick to prep and baked to healthy perfection, these egg rolls are ideal for game day, parties, or an easy weeknight treat.
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Recipe Information
Ingredients
- 2 cups (shredded) Rotisserie chicken
- 1 cup (rinsed and drained) Black beans
- 1 cup (cooked or canned) Corn kernels
- 0.5 cup (diced) Red bell pepper
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 2 stalks (chopped) Green onions
- 0.25 cup (chopped) Cilantro
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 12 pieces Egg roll wrappers
- as needed Olive oil spray
- 1 large Avocado
- 0.5 cup Greek yogurt
- 2 tablespoons Lime juice
- 1 minced Garlic clove
- 0.5 teaspoon Dried dill
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Salt (for ranch)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or spray with nonstick cooking spray.
In a large mixing bowl, combine the rotisserie chicken, black beans, corn, red bell pepper, shredded cheese, green onions, cilantro, chili powder, cumin, garlic powder, and salt. Mix until all ingredients are evenly incorporated.
Lay one egg roll wrapper flat on a clean surface. Place about 3 tablespoons of the filling diagonally across the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Use a small amount of water to wet the edges and seal the roll.
Repeat for the remaining wrappers and filling.
Place the egg rolls seam-side down on the prepared baking sheet. Spray the tops lightly with olive oil spray to ensure crispiness.
Bake in the preheated oven for 12-15 minutes, flipping halfway through, until the egg rolls are golden brown and crispy.
While the egg rolls bake, make the avocado ranch dipping sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, dried dill, onion powder, and salt. Blend until smooth. Add water, one tablespoon at a time, if you prefer a thinner consistency.
Serve the egg rolls warm with the avocado ranch dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 11% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.8 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
