Southwestern Egg Rolls with Chipotle Cream Dip
Crispy, golden, and bursting with bold flavors, these Southwestern Egg Rolls with Chipotle Cream Dip are the ultimate crowd-pleaser. Packed with a savory filling of shredded chicken, black beans, sweet corn, red bell pepper, green onions, and melted Monterey Jack cheese, each bite delivers a vibrant medley of Tex-Mex spices like cumin and chili powder. Wrapped in crunchy egg roll wrappers and fried to perfection, these handheld delights are irresistible as an appetizer or game-day snack. The smoky, tangy chipotle cream dip—made with sour cream, mayo, chipotle pepper, and a hint of lime—takes this dish to the next level, offering the perfect creamy contrast to the crispy rolls. Ready in just 35 minutes, this recipe is a quick and easy way to satisfy your cravings for southwestern-inspired cuisine!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast (shredded)
- 1 cup frozen corn (thawed)
- 1 cup black beans (rinsed and drained)
- 0.5 cup red bell pepper (finely diced)
- 0.5 cup green onions (thinly sliced)
- 1 cup shredded Monterey Jack cheese
- 0.25 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 12 egg roll wrappers
- 4 cups vegetable oil (for frying)
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 1 chipotle pepper in adobo sauce (minced)
- 1 tablespoon lime juice
- 0.5 teaspoon garlic powder
Instructions
In a large mixing bowl, combine the shredded chicken, corn, black beans, red bell pepper, green onions, Monterey Jack cheese, cilantro, cumin, chili powder, and salt. Mix until evenly combined.
Place an egg roll wrapper on a clean surface, diamond-shaped with a corner pointing towards you. Spoon about 3 tablespoons of the chicken mixture near the center of the wrapper.
Fold the bottom corner of the wrapper tightly over the filling. Fold in the side corners, and then roll up tightly to seal. Use a small dab of water to seal the top corner. Repeat with remaining wrappers and filling.
In a medium-sized pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully fry the egg rolls in batches, 3-4 at a time, until golden brown and crispy, about 2-3 minutes per side.
Remove the fried egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
In a small bowl, whisk together the sour cream, mayonnaise, minced chipotle pepper, lime juice, and garlic powder. Stir until smooth and creamy.
Serve the Southwestern Egg Rolls hot with the Chipotle Cream Dip on the side. Enjoy!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 540 mg | 11% | |
*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.
