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Southwestern Egg Rolls
Cuisine Mexican
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 10
Calories 426 kcal
Author Dinner at the Zoo
Ingredients
- 1 cup finely diced red bell pepper
- 1 cup corn kernels
- 1 cup black beans
- 1/4 cup sliced green onions
- 1/4 cup seeded and minced jalapeno pepper
- 1/2 cup frozen spinach thawed and excess water squeezed out
- 2 cups shredded Monterey Jack cheese
- 1 1/2 cups cooked diced chicken breast
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 package egg roll wrappers 21 count pack
- oil for frying
For the Avocado Ranch Sauce:
- 1 cup ranch dressing
- 1/2 avocado
- 1/3 cup cilantro leaves
- salt and pepper to taste
Instructions
- In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin.
- Place one egg roll wrapper on a cutting board. Place 2 heaping tablespoons onto the wrapper and roll up according to package directions, sealing the edge with a little water.
- Repeat the process with the remaining filling and egg roll wrappers.
- Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours, or up to a month.
- Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1 inch is reached.
- Place 4-5 egg rolls in the pan, do not overcrowd. Cook for 3-4 minutes per side or until deep golden brown, then drain on paper towels. Repeat the process with the remaining egg rolls.
- While the egg rolls are frying, make the dipping sauce. In a food processor or blender, blend together the ranch dressing, avocado, cilantro, salt and pepper until completely smooth.
- Cut the egg rolls in half on the diagonal and serve immediately with avocado ranch sauce for dipping.
source:https://www.dinneratthezoo.com
