Southwest Egg Rolls Recipe

Tonight I indulged in inspiring Southwest Egg Rolls. Featuring savory shredded chicken, crisp red bell peppers, hearty black beans, with gooey cheddar and pepper jack cheeses, every bite bursts with flavor. A zesty avocado ranch dipping sauce with lime adds brightness, truly delivering a simply refreshing twist to the menu.

I’ve been experimenting in the kitchen lately and decided to tackle my own version of Southwest Egg Rolls. I made them as a copycat of those amazing Chili’s Southwestern Egg Rolls i used to crave, and they turned out so fun and unique.

I used 2 cups of tender, shredded chicken breast and a few egg roll wrappers to lock in all the juiciness. Along with that, i mixed in canned black beans, corn, and diced red bell pepper for a burst of color and flavor then tossed in some fresh chopped cilantro.

With a dash of ground cumin, chili powder and garlic powder, every bite brought a little kick. And you cant overlook the creamy avocado ranch dipping sauce made from mashed avocado, sour cream, ranch dressing and a squeeze of lime.

Its bold and fresh, a true Southwestern egg roll delight for anyone who loves a bit of spice and crunch.

Why I Like this Recipe

I really love this recipe because it’s packed with flavor and texture that makes every bite exciting. First, the mix of chicken, black beans, corn and all the peppers give it a great balance of spicy and savory flavors that I just can’t get enough of. Second, frying the egg rolls makes them crispy on the outside while the filling stays soft and cheesy inside, and that crunch is something that always makes me smile. Third, the avocado ranch dipping sauce is so creamy and tangy, it perfectly complements the heat from the jalapeno and chile peppers even if I leave those out sometimes when i want a milder taste. Finally, it’s a fun twist on traditional egg rolls and even though it might seem a bit complicated at first, i love how every step really brings out the Southwest flavors in a way thats both easy and satisfying.

Ingredients

• Chicken: Lean protein that keeps you full and adds hearty flavor.
• Black Beans: High fiber bean boostin digestion and bring an earthy taste.
• Corn: Sweet carbohydrate that powers energy and gives a natural crunch.
• Red Bell Pepper: Juicy vitamin source addin crisp texture and mild sweetness.
• Jalapeno: For spice lovers, it gives a fiery kick and boosts metabolism.
• Cheddar & Pepper Jack Cheese: Melty, savory protein that makes everything creamy.
• Avocado Ranch Sauce: Tangy, creamy mix blending lime with fresh avocado goodness.
• Cilantro: Fresh herb that adds zing and surprising antioxidant benefits.

Ingredient Quantities

• 2 cups cooked, shredded chicken breast
• 10 egg roll wrappers
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 green chile pepper, seeded and diced
• 1 jalapeno pepper, seeded and finely chopped (optional if you like it spicy)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Oil for frying
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• For the avocado ranch dipping sauce:
•     1 ripe avocado, mashed
•     1/2 cup sour cream
•     1/2 cup ranch dressing
•     Juice of 1 lime
•     Salt to taste

How to Make this

1. In a big bowl, mix together the shredded chicken, black beans, corn, diced red bell pepper, diced red onion, green chile, jalapeno (if you want it spicy), and chopped cilantro along with ground cumin, chili powder, garlic powder, salt and pepper.

2. Stir in the shredded cheddar and pepper jack cheeses until all the ingredients are well combined.

3. Lay an egg roll wrapper on a clean surface with one corner pointing at you, then spoon about 2 tablespoons of the filling near the corner closest to you.

4. Fold that bottom corner over the filling, then tuck in the sides and roll it tightly; repeat this process with the remaining wrappers and filling.

5. In a deep skillet or pot, heat enough oil for shallow frying over medium-high heat until it’s hot but not smoking.

6. Fry the egg rolls in the hot oil in small batches, turning them so they get golden brown and crispy on all sides (this typically takes about 3 minutes per side).

7. Once cooked, remove the egg rolls from the oil and place them on paper towels to drain any extra oil.

8. For the dipping sauce, in a small bowl, mash the ripe avocado and mix it with sour cream, ranch dressing, lime juice, and a pinch of salt.

9. Taste the sauce and adjust salt or lime juice if needed, stirring well until the dressing is smooth and creamy.

10. Serve the egg rolls warm with the avocado ranch dipping sauce on the side and enjoy these delicious Southwest Egg Rolls.

Equipment Needed

1. A large mixing bowl for combining the shredded chicken, veggies, spices, and cheeses
2. A cutting board for dicing the red bell pepper, red onion, and chopping other ingredients
3. A sharp knife for cutting the veggies and herbs
4. A clean, flat surface to lay out and roll the egg roll wrappers
5. Measuring cups and spoons for the spices, cheese, and sauce ingredients
6. A deep skillet or a pot for frying the egg rolls in oil
7. Tongs or a slotted spoon for turning the egg rolls while frying
8. Paper towels for draining off excess oil after frying
9. A small bowl for mixing the avocado ranch dipping sauce

FAQ

Southwest Egg Rolls Recipe Substitutions and Variations

• For the chicken, you can use shredded turkey breast or even crumbled tofu if you’re looking for a vegetarian option
• If you dont have black beans, try using pinto beans or kidney beans instead
• Instead of red bell pepper, yellow or orange bell peppers work pretty well and give it a sweeter taste
• If you wanna keep it mild and skip the jalapeno, you can swap it out with a diced poblano pepper or just leave it out

Pro Tips

1. Make sure you don’t overfill your wrappers cuz if you do, they might tear or burst open while frying. It also helps if you don’t pack the filling too tight letting some room for the wrapper to seal properly.

2. When heating oil, check that it’s at the right temperature before dropping in the egg rolls. If its not hot enough, they can become too greasy. A couple of test drops of filling will let you know if it’s ready.

3. Let any extra liquid from your veggies drain off before mixing them in with the chicken and cheese. Too much moisture can make the egg rolls soggy instead of crispy when fried.

4. For the dipping sauce, add the lime juice gradually and taste as you go. It’s easy to overdo it, and you wanna keep that creamy avocado flavor balanced with just a hint of tang.