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Southwestern Eggrolls

Ingredients

  • 2 1/2 cups chicken cooked and shredded
  • 1 1/2 cups Monterey Jack cheese
  • 2/3 cup corn cooked
  • 2/3 cup canned black beans drained
  • 2 TBS fresh cilantro chopped
  • 2 TBS red bell pepper minced
  • 2 TBS canned jalapeno peppers minced
  • 1/2 cup frozen spinach thawed and drained
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 1 tsp. lime peel grated
  • Oil for frying
  • 1 avocado ripe and mashed
  • 1 cup ranch dressing
  • Egg roll wrappers refrigerated

Instructions

  1. In a large bowl, combine all filling ingredients: chicken, cheese, corn, black beans, cilantro, red pepper, jalapeno, spinach, salt, cumin, cayenne pepper, and lime peel. All ingredients are optional, to your taste.
  2. Pour oil into fry pan (about 1 inch high) and heat to 375 degrees.
  3. Place a few heaping TBS of the filling onto an egg roll wrapper and roll up according to the instructions on package.
  4. Slip the uncooked rolls into the hot oil and fry for a couple minutes on each side, until the roll turns a golden brown.
  5. Let cool on paper towels.
  6. For the dressing, mix mashed avocado with ranch dressing.
  7. Optional, add a squeeze of lime and chopped cilantro.