Southwestern Chicken Egg Rolls
– 1½ cups cooked chicken, chopped – 1 can sweet corn, drained and rinsed – 1 can black beans, drained and rinsed – ½ cup bell pepper, diced – ½ cup onion, diced – 1 tsp cumin – ½ tsp paprika – ½ tsp chili powder – ¼ tsp garlic powder – 1 tsp salt – 1 tbsp chopped cilantro – 1 tsp lime juice – 1½ cups shredded monterey jack cheese – 1 pack egg roll wrappers – oil for frying Avocado Ranch Dipping Sauce – ½ cup ranch dressing – ¼ cup sour cream – 1 medium avocado peeled and seeded
Ingredients
Make the filling
Combine the chicken, vegetables, spices, cilantro, lime juice and half of the cheese in a large bowl and stir to combine.
1
Set up an assembly line
Set your ingredients out on a counter to make an assembly line for the egg rolls. Then take 1 egg roll wrapper and set in a diamond shape.
2
Add the filling
Fill with around 2 tablespoons of filling and sprinkle a little of the remaining cheese on top, around 1 tsp.
3
Fold the egg roll
Fold the bottom corner up and over the filling. Fold the side corners over towards the center, squeezing in the filling tightly with your fingers
4
Seal the egg roll
Brush the top corner with water and then roll up the egg roll tightly. Repeat with remaining wrappers.
5
6
Heat around ¼ cup of vegetable oil in a large pan or dutch oven. Working in batches, add the prepared egg rolls a few at a time to the pan and cook, turning frequently, until golden brown on all sides. Remove and let drain on paper towels before serving.
Fry the egg rolls
Make the dipping sauce
Add ranch dressing, sour cream, and avocado to a small bowl. Smash the avocado and then stir until smooth and well combined.
7
A crowd favorite appetizer, these Southwestern chicken egg rolls are stuffed with seasoned chicken, cheese, and veggies then wrapped and fried in a crispy egg roll shell.
For the full recipe please visit DishesWithDad.com