Spinach and Chicken Southwestern Egg Rolls W Avocado Ranch Dip
Crispy, golden perfection meets bold Southwestern flavors in these Spinach and Chicken Southwestern Egg Rolls with Avocado Ranch Dip. Packed with a mouthwatering blend of tender shredded chicken, fresh spinach, black beans, sweet corn, and a duo of melted cheddar and mozzarella cheeses, these egg rolls are seasoned with aromatic spices like chili powder, cumin, and garlic for a flavorful kick. Each roll is fried to crunchy perfection, making every bite irresistibly satisfying. Serve them alongside the creamy, tangy avocado ranch dip, made with ripe avocado, zesty lime juice, and ranch dressing for the ultimate dipping experience. Perfect as a crowd-pleasing appetizer, game day snack, or flavorful party treat, these egg rolls are guaranteed to steal the spotlight.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 2 cups Fresh spinach
- 1 cup Black beans (drained and rinsed)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 tablespoon Diced jalapeño (optional)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Egg roll wrappers
- 4 cups Vegetable oil (for frying)
- 1 large Avocado
- 0.5 cup Ranch dressing
- 1 tablespoon Fresh lime juice
- 1 tablespoon Fresh cilantro (optional, chopped)
Instructions
In a large bowl, combine cooked chicken, spinach, black beans, cheddar cheese, mozzarella cheese, corn, and diced jalapeño, if using. Mix well.
Add chili powder, cumin, garlic powder, salt, and black pepper to the mixture. Stir until evenly seasoned.
Lay one egg roll wrapper on a clean surface with a corner facing you (diamond orientation). Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly toward the top corner and seal with a small amount of water along the edge.
Repeat with the remaining egg roll wrappers and filling.
Heat vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Carefully fry 2-3 egg rolls at a time, turning occasionally, until golden brown and crispy (about 3-4 minutes). Remove with a slotted spoon and drain on paper towels.
While the egg rolls are cooling slightly, prepare the avocado ranch dip. In a small bowl, mash the avocado until smooth.
Stir in ranch dressing, lime juice, and cilantro (if using) until combined. Adjust salt and lime juice to taste, if needed.
Serve the egg rolls warm with the avocado ranch dip on the side.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.6 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 305 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.
