Southwest Egg Rolls & Cool Avocado Dip Recipe

Southwest Egg Rolls & Cool Avocado Dip RecipePhoto by: Taste of Home Southwest Egg Rolls & Cool Avocado Dip Recipe Rating 5

A friend of mine made these egg rolls for my birthday treat several years ago. They are the best I have ever eaten.Becky Aylor, Sisters, Oregon

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Southwest Egg Rolls & Cool Avocado Dip Recipe
  • Prep: 35 min. Cook: 5 min./batch
  • Yield: 20 Servings
35 5 40

Ingredients

  • 2-1/2 cups shredded cooked chicken
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend
  • 2/3 cup frozen corn, thawed
  • 2/3 cup canned black beans, rinsed and drained
  • 5 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon grated lime peel
  • 1/4 teaspoon cayenne pepper
  • 20 egg roll wrappers
  • Oil for deep-fat frying
  • DIP:
  • 1 cup ranch salad dressing
  • 1 medium ripe avocado, peeled and mashed
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon grated lime peel

Directions

  • In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
  • In an electric skillet or deep-fat fryer, heat oil to 375°.
  • Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
  • Meanwhile, combine the dip ingredients. Serve with egg rolls. Yield: 20 egg rolls (1-1/2 cups sauce).

Nutritional Facts 1 egg roll with about 1 tablespoon dip equals 312 calories, 23 g fat (4 g saturated fat), 27 mg cholesterol, 436 mg sodium, 18 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Southwest Egg Rolls & Cool Avocado Dip in Taste of Home December/January 2009, p45

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Southwest Egg Rolls & Cool Avocado Dip (12)

Southwest Egg Rolls & Cool Avocado Dip Recipe

Southwest Egg Rolls & Cool Avocado Dip

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Jan. 23, 2012 by nanakf

Easy to assemble and very tasty.


Reviewed on Jan. 01, 2012 by jwinty

I have been making these for a while and they are frequently requestedby friends and family!! The only change I make is to bake instead of fry. I typically spray the tops of the egg rolls with cooking spray and then bake at 375 for 15 to 20 minutes until they are brown.


Reviewed on Oct. 15, 2011 by crystallscott

These are amazing. I added red pepper to it and loved it.


Reviewed on Feb. 27, 2011 by coats7

These were so good!!!! They were easy and delicious. Can't wait to make these again.


Reviewed on Jan. 03, 2011 by come on

Never made egg rolls before but found this recipe so easy. Loved the cilantro in this recipe. The avocado dip was delicious that I had to make double to keep on hand.

My husband was a skeptic at first since the recipe had corn and beans inside. First bite he was begging for another egg roll. I will continue to make this recipe for years.

Kari

Champlin, MN


Reviewed on Dec. 29, 2010 by durfeefam

These have become a New Years Eve tradition!! My family loves them!!


Reviewed on Sep. 27, 2010 by christy_181

I love these egg rolls, I can't stop thinking of the and all the ways I can use the filling.


Reviewed on Jan. 20, 2010 by riley911

These taste just like Chili's egg rolls. Very good and not that hard to make. I rolled extra ahead of time and froze them, then just thawed and fried. Yummy!!!


Reviewed on Nov. 08, 2009 by rebeccacossey

These eggs rolls were so good and easy to make!!! They were a total hit at a party I was hosting. The avocado ranch dip really adds a nice flavor to the egg rolls.


Reviewed on Jul. 15, 2009 by colllege_kid

absolutely love them, have made them several times, even for the in-laws!

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