Description
Crispy Southwest Egg Rolls filled with seasoned chicken, black beans, corn, peppers, and melted cheese, served with a creamy Southwest ranch dipping sauce.
Ingredients
Scale
- 12 eggroll wrappers
- 1 tbsp olive oil
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 1 red onion finely diced
- 1 jalapeño minced
- 1 can black beans drained
- 1 can corn drained
- 1 cup cooked chicken shredded
- 1 cup Monterey Jack cheese shredded
- 1/2 cup Pepper Jack cheese shredded
- 1/4 cup cilantro chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Salt and black pepper
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tbsp cilantro
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Vegetable oil for frying
Instructions
- Heat olive oil and sauté peppers, onion, and jalapeño until soft
- Add black beans and corn and cook for 2 to 3 minutes
- Stir in shredded chicken and spices and cook briefly
- Add cheeses and stir until melted then cool the filling
- Place filling in egg roll wrappers and roll tightly sealing edges
- Heat oil to 350 to 375 degrees Fahrenheit
- Fry egg rolls in batches until golden brown and crispy
- Drain on paper towels and serve with dipping sauce
Notes
- Do not overfill wrappers to prevent bursting
- Cool filling before rolling to avoid soggy wrappers
- Maintain oil temperature for crispy texture
- Chill dipping sauce for better flavor
- Can bake at 400 degrees for a lighter option
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 2
- Sodium: 320
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 9
- Cholesterol: 25