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Southwest Egg Rolls & Cool Avocado Dip

 Southwest Egg Rolls & Cool Avocado Dip
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
20 ServingsPrep: 35 min. Cook: 5 min./batch


  • 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


  • 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

2 of 2

Southwest Egg Rolls & Cool Avocado Dip (continued)

Directions (continued)

  • 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.
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