Easy Southwestern Egg Rolls Recipe

Looking for the perfect appetizer to elevate your mealtime? Try this super easy and yummy recipe by Restaurant Recipe Recreations on YouTube! These delicious egg rolls are crispy on the outside and oozing with loaded filling. They look amazing and taste equally fantastic, try them out now.

Ingredients:

• 1 whole roasted chicken, pulled and chopped, white and dark meat, skin and bones discarded
• 8 ounces of jack cheese, freshly grated
• 1 (15 ounces) can of corn
• 1 (15 ounces) can of black beans, drained and rinsed
• 9 ounces package of frozen spinach, thawed and squeezed very dry
• 7-inch flour tortillas
• 1 red pepper, diced
• 1 large jalapeno, seeded and minced
• ½ cup scallion, green parts only, chopped
• 2 ounces extra virgin olive oil
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp taco seasoning
• 2 pinches of kosher salt
• Canola oil, for frying

Avocado ranch dip

• ½ cup mayonnaise
• ½ cup buttermilk
• 1-ounce package of hidden valley ranch seasoning
• 1 very ripe avocado
• Cracked black pepper, to taste
• 1 small Roma tomato, diced

Directions:

Step 1

Place a large pan on a stove over medium heat, then add the extra virgin olive oil, and let it heat up. Once the oil starts to shimmer, add the peppers and scallions, then saute them until they are softened. Add the chicken, corn, black beans, spinach, cumin, chili powder, taco seasoning, and salt, then mix them all together until well combined before adding the cheese. Cook them over low heat until the cheese has slightly melted. Lay one tortilla on a flat surface, then scoop about 2 tablespoons of chicken filling, and place it along the center of the tortilla wrap. Roll one edge towards the other end in one full turn, tuck the sides in, then continue rolling the tortilla. Secure it with some toothpicks. Repeat the process with the remaining filling and wrap.

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Step 2

Place a large pan or wok on a stove, then heat up about 3″ high canola oil to about 355° to 365°. Place the eggrolls into the oil and start deep-frying them in batches until golden brown and crispy. Remove them from the pan and transfer them to a cooling rack to drain off excess oil. Cut them in half diagonally and serve them together with the dip. To make the avocado ranch dip, simply mix together the mayonnaise, buttermilk, ranch seasoning, avocado, and pepper in a blender, then puree them until creamy. Transfer it to a mixing bowl, then gently fold in the diced tomatoes, and refrigerate until ready to use.

*These amazing images are all credited to Restaurant Recipe Recreations via YouTube. Check her other content and follow for more!

Easy Southwestern Egg Rolls Recipe