Southwest Egg Rolls & Cool Avocado Dip

Name: Southwest Egg Rolls & Cool Avocado Dip
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 20 egg rolls (1-1/2 cups sauce).
Ingredients: 2-1/2 cups shredded cooked chicken; 1-1/2 cups 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 zest; 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 zest

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

2-1/2 cups shredded cooked chicken
1-1/2 cups 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 zest
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 zest

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.

Nutrition Facts

1 each: 297 calories, 21g fat (4g saturated fat), 27mg cholesterol, 437mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 10g protein.

Originally published as Southwest Egg Rolls! WIth Avocado, Cilantro, Ranch Dip in Taste of Home December/January 2009

Reviews

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Average Rating:

kramerstacey15

Dec 24, 2016

These are pretty good and not too difficult to make.
gfx1958

Dec 18, 2016

Love eggrolls.
rwippel

Apr 21, 2014

Best. Egg Rolls. EVER!
pajamaangel

Jan 13, 2014

Good recipe. I think the filling could use a bit more spice to it.
lberry222

Apr 11, 2013

Awesome!!! Very easy to make and they taste great!
nanakf

Jan 23, 2012

Easy to assemble and very tasty.
jwinty

Jan 1, 2012

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.
crystallscott

Oct 15, 2011

These are amazing. I added red pepper to it and loved it.
coats7

Feb 27, 2011

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

Jan 3, 2011

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.KariChamplin, MN