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Chili Southwest Eggrolls

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Crispy Southwestern-style egg rolls filled with spiced chicken, black beans, corn, bell peppers, spinach, and cheese, served with a creamy avocado ranch dipping sauce.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 cooked chicken breast, diced
  • ½ cup canned black beans, rinsed and drained
  • ½ cup corn kernels (frozen or canned)
  • ¼ cup diced red bell pepper
  • 2 garlic cloves, minced
  • 2 tablespoons chopped green onion
  • 2 tablespoons diced jalapeño (optional)
  • 2 tablespoons chopped spinach (fresh or thawed frozen)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • 6–8 egg roll wrappers or flour tortillas
  • Oil for frying or spray for baking
  • Avocado Ranch Dip: ½ ripe avocado, ¼ cup ranch dressing, 1 tablespoon lime juice

Instructions

  1. To make dip: Blend avocado, ranch dressing, and lime juice until smooth. Set aside.
  2. In a skillet, heat oil over medium. Sauté garlic, bell pepper, and green onion for 2–3 minutes.
  3. Add beans, corn, jalapeño, spinach, and spices. Stir and cook for another 2 minutes.
  4. Stir in chicken and cheese. Remove from heat and let cool slightly.
  5. Place 2–3 tablespoons of filling in each wrapper, fold and roll tightly, sealing edges with water or egg wash.
  6. To fry: Heat oil to 350°F and fry egg rolls for 3–4 minutes until golden.
  7. To bake: Preheat oven to 400°F, place rolls on baking sheet, spray with oil, and bake 20 minutes, turning halfway.
  8. To air-fry: Cook at 375°F for 8–10 minutes, flipping once.
  9. Serve hot with avocado ranch dip.

Notes

  • Use pre-cooked rotisserie chicken to save time.
  • Adjust spiciness by adding or omitting jalapeño.
  • Wraps can be frozen before cooking—just extend cooking time slightly.
  • Try adding cilantro or lime zest for extra flavor.
  • Great served with salsa or sour cream as alternate dips.

Nutrition

Find it online: https://ukfinda.com/chili-southwest-eggrolls/