I’m absolutely obsessed with these restaurant-worthy Southwestern egg rolls!
Packed with zesty chicken, colorful veggies, and melty cheese, each bite is a fiesta for your tastebuds.
They’re the perfect blend of Asian-inspired crunch and Tex-Mex flavors.
And don’t even get me started on the avocado ranch dipping sauce. It’s so creamy and tangy, I might just eat it by the spoonful!
Why You’ll Love These Southwestern Egg Rolls
Crowd-Pleasing: These Southwestern egg rolls are the ultimate finger food! With their satisfying crunch and mouthwatering filling, I guarantee your guests will swoon.
Cooking Options: Whether you prefer frying, baking, or air frying, these egg rolls adapt to your cooking style.
Versatile Bite: For game days, potlucks, parties, or happy hour, this Tex-Mex appetizer is great for any gathering.
Perfect Pairing: The creamy avocado ranch dipping sauce complements the egg rolls impeccably. Refreshing, creamy, and tangy, it’s the ideal pairing!
Ingredients
- Cooked Shredded Chicken: Juicy, tender chicken adds a hearty and savory base to the egg rolls.
- Black Beans: For a creamy texture and earthy flavor.
- Corn Kernels: Sweet and crisp, they add a burst of freshness to the filling.
- Veggies: Red bell pepper, red onion, and jalapeno pepper add crunch, sweetness, tanginess, and a spicy kick.
- Fresh Cilantro: This bright herb enhances the overall flavor with a fresh, aromatic touch.
- Shredded Pepper Jack Cheese: It melts beautifully and adds a creamy, peppery twist.
- Seasonings: Chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper create a well-rounded Tex-Mex flavor profile.
- Egg Roll Wrappers: Thin and crispy when fried, these wrappers encase the filling perfectly, providing a satisfying crunch.
- Frying Oil: Use oil with a high smoke point, such as peanut, avocado, or canola oil.
- Avocado Ranch Dipping Sauce: A creamy blend of ripe avocado, sour cream, buttermilk, ranch seasoning mix, lime juice, salt, and pepper.
How to Make Southwestern Egg Rolls
Takeout? Forget it! Enjoy this restaurant-quality appetizer in the comfort of your own home with these steps:
1. Make the filling. In a large bowl, mix the shredded chicken, black beans, corn, bell pepper, onion, jalapeno, cilantro, Pepper Jack cheese, chili powder, cumin, garlic powder, smoked paprika, salt and pepper.
2. Prepare egg roll wrappers. Place an egg roll wrapper on a clean surface. Spoon 2-3 tablespoons of the filling mixture in the center of the wrapper.
3. Fold and roll. Fold up the bottom point and tuck it under the filling. Fold in the sides. Brush the top point with water and roll tightly. Repeat.
4. Fry. In a deep skillet, heat oil to 350°F. Fry the egg rolls in batches for 2-3 minutes per side. Drain on a paper towel-lined plate.
5. Make the dipping sauce. Combine all avocado ranch sauce ingredients in a blender. Blend until smooth and creamy. Season with salt and pepper to taste.
6. Serve and enjoy. Serve hot with the avocado ranch dipping sauce on the side.
Tips for the Best Southwestern Egg Rolls
Making egg rolls might sound tricky, but fear not! With these tips, you’ll realize they’re super easy.
- Choose the best chicken. Use store-bought rotisserie or leftover chicken for convenience. You can also cook the chicken for a more personalized flavor.
- Don’t overfill! Don’t overstuff the egg rolls, or they may burst open when frying. About 2-3 tablespoons filling per roll is ideal.
- Take a temp check. If the oil is too hot or cold, your egg rolls won’t cook properly. Use a cooking thermometer to ensure your oil is at the right temp.
- Trying to eat healthier? Skip the frying! You can make these egg rolls in the oven or air fryer instead. See the recipe notes for details.
- Pick the perfect avocado. Use ripe but firm avocados for the dipping sauce to maintain a smooth texture.
- Thicken up the sauce. Adjust the buttermilk amount in the avocado ranch dip to achieve your desired consistency.
How to Store
Planning a party? Great news: you can make these Southwestern egg rolls in advance.
They also freeze well. And you know what that means, right? They’re the ideal meal prep snack and party app.
To Store: Place cooked egg rolls in an air-tight container and refrigerate for up to 3-4 days. Uncooked egg rolls can be prepared in advance, stored in a single layer on a baking sheet, and refrigerated for up to 24 hours before cooking.
To Freeze: Arrange uncooked egg rolls in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 3 months. Cooked egg rolls can be frozen in an air-tight container for up to 1 month.
To Reheat: For best results, reheat egg rolls in an air fryer at 350°F for 1-3 minutes or in a 375°F oven for 10-15 minutes until crispy. Avoid using the microwave, as it will make the egg rolls soggy.
Southwestern Egg Rolls
20
servings35
minutes25
minutes175
These crunchy Southwestern egg rolls are as good as you’d get in a restaurant! Serve them with your favorite dipping sauce and dig in.
Ingredients
- Egg Roll Filling:
2 cups cooked shredded chicken
1 cup black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, finely diced
1/2 cup diced red onion
1 jalapeno pepper, seeded and minced
1/4 cup chopped fresh cilantro
2 cups shredded pepper jack cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
20 egg roll wrappers
Oil for frying
- Avocado Ranch Dipping Sauce:
1 ripe avocado
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon ranch seasoning mix
1 tablespoon lime juice
Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, bell pepper, onion, jalapeno, cilantro, cheese, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well.
- Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2-3 tablespoons of the filling mixture in the center of the wrapper.
- Fold up the bottom point and tuck it under the filling. Fold in the sides snugly against the filling. Brush the top point with water and roll tightly. Repeat with remaining wrappers and filling.
- In a deep skillet, heat 1-2 inches of oil to 350°F. Fry the egg rolls in batches for 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.
- To make the avocado ranch sauce, combine the avocado, sour cream, buttermilk, ranch seasoning mix, lime juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste.
- Serve the hot egg rolls with the avocado ranch dipping sauce on the side. Enjoy!
Notes
- Bake option. For a healthier baked version, spray the egg rolls with oil and bake at 425°F for 15-20 minutes until crispy, flipping halfway through.
- Air fryer option. Air fry at 400°F for 6 minutes, flip, and cook for an additional 5-6 minutes for a crispy texture without deep frying.
