Ingredients
Scale
- 8 oz chicken breast (cooked and shredded)
- 2 tablespoons olive oil
- 1/2 cup black beans (canned, rinsed, and drained)
- 1/2 cup corn (canned, thawed frozen, or fresh)
- 1/4 cup red bell pepper (diced)
- 1/4 cup green onions (diced)
- 1 jalapeño pepper (diced)
- 2 tablespoons fresh cilantro (chopped)
- 1/3 cup frozen spinach (thawed and chopped)
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon cayenne pepper
- 1 cup Monterey Jack cheese (shredded)
- 10-12 egg roll wrappers
- Oil for frying
- 1/2 cup ranch
- 1 medium ripe avocado (mashed)
- 2 tablespoons buttermilk
- 2 tablespoons chopped fresh cilantro
- 1 & 1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Prepare the filling: heat 2 tablespoons olive oil in a skillet over medium heat. Add diced red bell pepper, green onions and jalapeño; sauté until softened, about 3 minutes. Stir in black beans, corn and thawed spinach; cook for 2 minutes more. Season with ground cumin, chili powder, cayenne, and salt. Fold in shredded chicken and remove from heat. Stir in chopped cilantro and let cool slightly.
- Add cheese and assemble: once the filling is warm rather than hot, mix in the Monterey Jack to allow it to melt slightly. Place a wrapper on a clean surface in a diamond orientation. Spoon about 3 tablespoons of filling near the lower corner. Fold the bottom edge over the filling, fold the sides in snugly, then roll to seal. Dab the final edge with water. Repeat with remaining wrappers.
- Fry the egg rolls: pour oil into a heavy-bottomed pan to a depth of about 1/2 inch and heat to 350°F (175°C). Fry 2-3 egg rolls at a time to avoid crowding; cook for 2-3 minutes per side until evenly golden and crisp. Drain on a wire rack to preserve crunch. Keep finished rolls warm in a low oven.
- Make the dipping sauce: in a bowl, mash the avocado until smooth. Stir in ranch, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Adjust seasoning and consistency with additional buttermilk if needed. Chill briefly to let flavors meld.
- Plate and serve: halve egg rolls on a diagonal to show the filling and arrange on a warm plate. Serve with a small puddle of avocado ranch and garnish with cilantro and a lime wedge.
Notes
Use rotisserie chicken for convenience. Store cooled egg rolls in an airtight container for 1-3 days. Reheat in an oven for best texture.
Nutrition
- Serving Size: 1 egg roll
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg