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Southwest Egg Rolls & Cool Avocado Dip

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The original recipe calls for deep frying, but I prefer the oven method for these Southwest Egg Rolls - they still get crispy. Serve with the cool avocado dip.

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Rate this recipe 4.5/5 (15 Votes)

Ingredients

  • DIP:
  • 2 1/2 cups cooked chicken, shredded
  • 1 1/2 cups Mexican cheese blend, shredded, about 6 ounces
  • 2/3 cup frozen corn, thawed
  • 2/3 cup canned black beans, rinsed and drained
  • 5 green onions, chopped
  • 1/4 cup fresh cilantro, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon grated lime peel
  • 1/4 teaspoon cayenne pepper
  • 20 egg roll wrappers
  • 1 cup ranch salad dressing
  • 1 medium ripe avocado, peeled and mashed
  • 1 tablespoon fresh cilantro, minced
  • 1 teaspoon lime peel, grated

Details

Servings 20
Preparation time 35mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine chicken, cheese, corn, black beans, green onions, cilantro, salt, cumin, grated lime peel and cayenne pepper.

Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

Place egg rolls in a generously greased pan.

Spray the egg rolls liberally with cooking spray and bake at 400°F 20 to 25 minutes until golden brown. Turn rolls halfway through baking.

While the egg rolls are baking, combine the dip ingredients.

Serve egg rolls warm with the cool avocado dip.

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