Ingredients
Scale
- 8 oz chicken breast (cooked and shredded)
- 2 tablespoons olive oil
- 1/2 cup black beans (canned, rinsed, and drained)
- 1/2 cup corn (canned, thawed frozen, or fresh)
- 1/4 cup red bell pepper (diced)
- 1/4 cup green onions (diced)
- 1 jalapeno pepper (diced)
- 2 tablespoons fresh cilantro (chopped)
- 1/3 cup frozen spinach (thawed and chopped)
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon cayenne pepper
- 1 cup Monterey Jack cheese (shredded)
- 10-12 egg roll wrappers
- Oil for frying
- 1/2 cup ranch
- 1 medium ripe avocado (mashed)
- 2 tablespoons buttermilk
- 2 tablespoons fresh cilantro (chopped)
- 1 1/2 teaspoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced red bell pepper, green onions, jalapeno, and spinach; sauté for 2 to 3 minutes until softened.
- Stir in black beans, corn, shredded chicken, cumin, chili powder, cayenne, and salt; cook until heated through.
- Remove filling from heat, let cool slightly, then fold in Monterey Jack cheese and cilantro.
- Place an egg roll wrapper on a clean surface, spoon 2 to 3 tablespoons of filling near one corner, and fold sides in, rolling tightly and sealing the edge with water.
- Repeat with remaining wrappers and filling, keeping assembled rolls covered with a damp towel.
- Pour oil into a deep skillet to a depth of about 1 inch, heat to medium-high.
- Fry egg rolls in batches for 2 to 3 minutes per side until golden brown and crisp.
- Drain on paper towels before serving.
- For the dipping sauce, mash avocado until smooth, then whisk in ranch, buttermilk, lime juice, cilantro, salt, garlic powder, and onion powder until creamy.
- Adjust seasoning and lime to taste, chill until ready to serve.
Notes
Do not overfill wrappers to ensure a tight seal and even frying. Cooked egg rolls keep in the refrigerator for up to three days and reheat for best crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 eggroll
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg