Taste of Home
Southwest Egg Rolls & Cool Avocado Dip
TOTAL TIME: Prep: 35 min. Cook: 5 min./batch
YIELD: 20 egg rolls (1-1/2 cups sauce).
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
Ingredients
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2-1/2 cups shredded cooked chicken
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1-1/2 cups shredded Mexican cheese blend
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2/3 cup frozen corn, thawed
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2/3 cup canned black beans, rinsed and drained
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5 green onions, chopped
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1/4 cup minced fresh cilantro
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1 teaspoon salt
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1 teaspoon ground cumin
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1 teaspoon grated lime zest
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1/4 teaspoon cayenne pepper
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20 egg roll wrappers
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Oil for deep-fat frying
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DIP:
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1 cup ranch salad dressing
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1 medium ripe avocado, peeled and mashed
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1 tablespoon minced fresh cilantro
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1 teaspoon grated lime zest
Directions
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1.
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.
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2.
In an electric skillet or deep-fat fryer, heat oil to 375°.
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3.
Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
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4.
Meanwhile, combine the dip ingredients. Serve with egg rolls.
Nutrition Facts
1 each: 297 calories, 21g fat (4g saturated fat), 27mg cholesterol, 437mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 10g protein.
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