I love these wonderful egg rolls. I don’t remember what website I first found it or I would give them credit. I have made a few changes to the recipe. I substituted roasted peppers from the jar for regular red peppers and increased the cheese from 8 oz. This would be great at a party for a snack or to munch on while watching a game. (I was born without the “sports gene” so I do not grasp that activity! But I love food so don’t hate me!)
Southwest Egg Rolls
For the Egg Rolls:
- 2 c. chicken, cooked and cubed
- 1 Tbsp.vegetable oil
- 1/2 c. chopped roasted red bell peppers (jar)
- 1/2 tsp. fresh garlic, chopped fine
- 2 green onions, minced
- 12 oz. can cooked kernel corn, drained
- 12 oz. can cooked black beans, drained
- 10 oz. bag frozen spinach, thawed and drained
- 2 Tbsp. jalapeño peppers, drained, chopped fine
- 1 taco seasoning envelope
- 12 oz. shredded Monterey Jack cheese
- 10-16 7”- flour tortillas
For the Sauce
- 1 each ripe avocado, mashed
- 1 each 8 oz. ranch dressing
For the Egg Rolls :
Heat the vegetable oil in a pan over medium high heat. Add the red pepper, onion and garlic and cook until tender. Add the cooked chicken, corn, black beans, spinach, Jalapeños and taco seasoning to the pan. Cook for another 4 minutes, stirring so that the spinach becomes mixed evenly into the rest of the ingredients. Remove the mixture from the heat and stir in the cheese until it is melted.
Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft. Spoon about 1/2 cup of the mixture into the center of the tortilla. Dampen the edges of the tortilla slightly so that it will seal well, then fold in the ends and roll the tortilla up tightly. Secure the ends with a toothpick. Repeat the procedure with the remaining ingredients.
Heat 6 cups of vegetable oil in a deep soup pot to 375. This takes about 5 minutes over high heat if you do not have a thermometer. Lower the egg rolls a few at a time and deep-fry them until they are golden brown on the outside. Remove them with a slotted spoon and drain them on paper towels.
To serve, slice each egg roll diagonally in half and serve on a plate around a pool of the avocado sauce.
For the Sauce:
Prepare the avocado ranch sauce by mixing the two ingredients together in a small bowl or with an immersion blender.