Crispy fried, spicy and delicious Southwestern egg rolls with creamy avocado ranch dressing.
Whenever we have a potluck at work, I have a hard time coming up with a dish that would please everyone. I think I nailed it this time. These aren’t traditional egg rolls. These are tortillas stuffed with an exciting blend of Southwestern-style ingredients.
The recipe called for grilled chicken but I omitted it and used mushrooms instead for a vegetarian coworker. The rolls were hit and the potluck was the success with lots of good food!
The filling for these rolls can be made a day ahead. It is actually preferable to assemble the rolls and refrigerate overnight. I also suggest eating them fresh. They tend to lose their crunchiness but they are still delicious.
Southwestern Egg Rolls with Avocado Ranch Dressing
Ingredients:
Filling:
- 1 grilled chicken breast (or leftovers baked chicken), diced
- 1 red bell pepper, diced
- 1 onion, chopped
- 1 cup canned corn kernels
- 1 cup canned black beans
- 1 cup fresh spinach (or ½ cup frozen)
- 1 jalapeno pepper
- 1 garlic clove
- 1 teaspoon each cumin, cayenne pepper, parsley, salt, and black pepper
- 1 cup shredded mozzarella cheese
- 1 package tortillas (you’ll get more rolls with the smaller size tortillas)
- ½ cup oil, divided
Avocado Ranch Dressing:
- 1 avocado
- ½ cup sour cream
- ½ cup mayo
- 2 tablespoons Greek yogurt
- 2 teaspoons vinegar
- 1 tomato, chopped
- 2 green onions, sliced
- ½ teaspoon salt
- 1 teaspoon dill
~ Free Tip ~
For vegetarian version substitute chicken with 1 cup sliced mushrooms.
Directions:
- In a large skillet, heat two tablespoons of oil. Add the onions, garlic, jalapeno, and red pepper. Cook and stir over medium-high heat until tender, about 5 minutes.
- Stir in the chopped chicken breast, corn, beans, spinach, and spices. Simmer 10 minutes longer. Mix in shredded mozzarella and stir until cheese is melted. Season with salt and pepper, to taste. At this point, if you like it extra spicy, you can sprinkle crushed red pepper flakes to add heat.
- Place 3-4 tortillas on the microwave-safe plate. Microwave on high for about 20 seconds or until warm and pliable. Spoon even amounts of the mixture into each tortilla.
- Fold ends of tortillas and then roll tightly around mixture. Secure with toothpicks. Repeat with remaining tortillas until the vegetable mixture is used up.
- Arrange rolls in a medium dish and cover. Refrigerate overnight or freeze for at least one hour. Remove toothpicks before frying!
- In a large, deep skillet, heat remaining oil for frying. Fry tortillas 10 minutes or until golden brown, turning once or twice. Drain on paper towels before serving.
- To make the dressing, in a medium-size bowl mash the avocado with a fork. Mix in sour cream, yogurt, mayo, and vinegar. Season with salt and dill. Add tomato and green onions. Stir gently to combine. Serve with egg rolls.
Southwestern Egg Rolls with Avocado Ranch Dressing
Crispy fried, spicy and delicious Southwestern egg rolls with creamy avocado ranch dressing.
Print RateIngredients
Filling:
- 1 grilled chicken breast or leftovers baked chicken, diced
- 1 red bell pepper diced
- 1 onion chopped
- 1 cup canned corn kernels
- 1 cup canned black beans
- 1 cup fresh spinach or ½ cup frozen
- 1 jalapeno pepper
- 1 garlic clove
- 1 teaspoon each cumin cayenne pepper, parsley, salt, and black pepper
- 1 cup shredded mozzarella cheese
- 1 package tortillas you’ll get more rolls with the smaller size tortillas
- ½ cup oil divided
Avocado Ranch Dressing:
- 1 avocado
- ½ cup sour cream
- ½ cup mayo
- 2 tablespoons Greek yogurt
- 2 teaspoons vinegar
- 1 tomato chopped
- 2 green onions sliced
- ½ teaspoon salt
- 1 teaspoon dill
Instructions
- In a large skillet, heat two tablespoons of oil. Add the onions, garlic, jalapeno, and red pepper. Cook and stir over medium-high heat until tender, about 5 minutes.
- Stir in the chopped chicken breast, corn, beans, spinach, and spices. Simmer 10 minutes longer. Mix in shredded mozzarella and stir until cheese is melted. Season with salt and pepper, to taste. At this point, if you like it extra spicy, you can sprinkle crushed red pepper flakes to add heat.
- Place 3-4 tortillas on the microwave-safe plate. Microwave on high for about 20 seconds or until warm and pliable. Spoon even amounts of the mixture into each tortilla.
- Fold ends of tortillas and then roll tightly around mixture. Secure with toothpicks. Repeat with remaining tortillas until the vegetable mixture is used up.
- Arrange rolls in a medium dish and cover. Refrigerate overnight or freeze for at least one hour. Remove toothpicks before frying!
- In a large, deep skillet, heat remaining oil for frying. Fry tortillas 10 minutes or until golden brown, turning once or twice. Drain on paper towels before serving.
- To make the dressing, in a medium-size bowl mash the avocado with a fork. Mix in sour cream, yogurt, mayo, and vinegar. Season with salt and dill. Add tomato and green onions. Stir gently to combine. Serve with egg rolls.
Notes
~ Free Tip ~ For vegetarian version substitute chicken with 1 cup sliced mushrooms.
Tried this recipe? Rate it below!Mention @all_thats_jas and tag it #allthatsjas
This sounds great – I love the spinach! Oh my oh my oh my – I want this!! Had to pin this dish! Thanks for sharing on the What’s for Dinner link up!
Thank you, Helen. It’s an older recipe, but I just made it for lunch and thought of sharing again 🙂
Delicious Jas! Wish I could try one now! Pinned and shared!
Thank you, my dear Joanne! Hope your weekend is as fabulous as you!
Oh my! These look so delicious! Thank you for sharing with us at Hump Day Happenings:)
Thanks for stopping by 🙂
These look fantastic – I can see why they’d be a hit at any potluck! That avocado ranch sounds dreamy, too 🙂
Thank you CakePants and thanks for stopping by! Hugs 🙂
Cannot remember the last time I had egg rolls! Thanks for reminding me how delicious they are.. definitely need to try out the recipe!
😀 they are really easy to make. Have a great day Thalia!
Being from the UK, I have never heard of egg rolls at all! These look like they have a tasty filling though 🙂 I thought that they would be like what I call a pancake (crepe in the US?) – are they just fried tortillas?
Thanks for linking up at the Talented Tuesday Link Party!
Natalie yes, you are correct. They are “fake” egg rolls and so much easier to make than the real ones.:)