Southwest Egg Rolls with Avocado Ranch Dipping Sauce

by

Southwest Egg Rolls with Avocado Ranch Dipping Sauce

Crispy, golden egg rolls packed with juicy chicken, black beans, corn, spinach, and Tex-Mex spices – paired with a creamy avocado ranch dipping sauce that takes them over the top. Perfect as an appetizer, game day snack, or party favorite.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 egg roll halves
Course: Appetizer
Cuisine: Tex-Mex, Mexican-inspired

Why You’ll Love This Recipe

These Southwest Egg Rolls are irresistibly crunchy on the outside and bursting with flavor on the inside. Each bite is a delicious combo of melty cheese, seasoned chicken, and fresh veggies. And the homemade avocado ranch dipping sauce? It’s creamy, zesty, and the perfect match.

They can be made ahead, refrigerated, and either baked or fried to suit your style – making them a flexible, crowd-pleasing appetizer.

Ingredients

For the Avocado Ranch Dipping Sauce:

  • ¼ cup smashed ripe avocado (about half a large avocado)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1½ tablespoons white vinegar
  • 1 tablespoon buttermilk
  • ⅛ teaspoon salt
  • ⅛ teaspoon dried parsley
  • ⅛ teaspoon onion powder
  • Dash of dried dill weed
  • Dash of garlic powder
  • Dash of black pepper

For the Southwest Egg Rolls:

  • 1 tablespoon vegetable oil (for cooking the chicken)
  • 1½ lbs boneless, skinless chicken breasts, cut into small cubes
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced green onion
  • ½ cup frozen corn
  • ¼ cup canned black beans, drained and rinsed
  • 2 tablespoons frozen spinach, thawed and squeezed dry
  • 2 tablespoons diced jalapeños (use more or less depending on heat preference)
  • ½ tablespoon fresh parsley, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • Dash of cayenne pepper (optional)
  • ¾ cup shredded Monterey Jack cheese
  • 6 (8-inch) flour tortillas
  • Vegetable oil, for frying

Instructions

Step 1: Make the Dipping Sauce

  1. In a bowl, mash the avocado until smooth using a fork.
  2. Add all remaining dipping sauce ingredients. Stir to combine.
  3. Cover and refrigerate while preparing the egg rolls. The flavor improves as it chills.

Step 2: Cook the Filling

  1. Heat 1 tablespoon oil in a skillet over medium heat.
  2. Add chicken and cook until golden and cooked through.
  3. Stir in red bell pepper and green onion. Sauté for 2–3 minutes until just softened.
  4. Add corn, black beans, spinach, jalapeños, parsley, cumin, chili powder, salt, and cayenne pepper. Stir and cook for about 5 minutes until everything is heated through.
  5. Remove from heat and mix in shredded cheese until melted and fully incorporated.

Step 3: Fill and Roll

  1. Wrap tortillas in a clean damp cloth and microwave for 1 minute to make them pliable.
  2. Spoon equal portions of the filling into each tortilla.
  3. Fold in the sides, then roll tightly like a burrito. Secure with toothpicks if needed.
  4. For best results, place the rolls on a tray, cover, and refrigerate for 1 hour (or overnight).

Cooking Options

Method 1: Fry and Bake (Recommended for Crispy Texture)

  1. Preheat oven to 350°F (175°C). Place a wire rack over a baking sheet.
  2. Heat 1 inch of oil in a heavy skillet to 350°F.
  3. Working in batches, fry egg rolls 1–2 minutes per side until golden.
  4. Transfer to prepared rack and bake for 15 minutes until heated through and crispy.

Method 2: Bake Only (Lighter Option)

  1. Preheat oven to 350°F (175°C).
  2. Place egg rolls on a wire rack over a baking sheet.
  3. Spray with nonstick spray or brush lightly with oil.
  4. Bake for 25–30 minutes, flipping halfway through, until golden and crisp.

Tips for Success

  • Make-Ahead Friendly: Assemble and chill the egg rolls up to a day in advance. They fry and bake even better after resting.
  • Tortilla Trouble? If tortillas unroll while frying, secure with toothpicks.
  • Customize It: Swap the chicken for cooked shrimp, or go vegetarian with extra beans and veggies.
  • Don’t Skip the Sauce: Bottled dressing won’t compare – this homemade avocado ranch is a must.

Serving Suggestions

Serve hot, sliced in half, with chilled avocado ranch dipping sauce on the side. Garnish with chopped cilantro, lime wedges, or extra jalapeños if desired. These make a perfect party snack, starter, or even a light lunch.

Nutrition (per egg roll half)

  • Calories: 269
  • Carbohydrates: 15g
  • Protein: 22g
  • Fat: 16g
  • Fiber: 1g
  • Cholesterol: 11mg
  • Sodium: 213mg

Note: Nutrition is estimated and will vary based on brands and preparation methods. Baking instead of frying reduces fat content.

Leave a Comment