Description
These Southwest Egg Rolls are delightful with shredded chicken, black beans, and pepper jack cheese. Quick to prepare and a hit for game nights or casual dinners!
Ingredients
Scale
- 10 flour tortillas, soft taco size
- 1 cup rotisserie chicken, shredded and cooked
- 15 oz black beans, rinsed and drained
- ½ cup corn, drained
- ⅓ cup red bell pepper, finely chopped
- 1 cup spinach, finely chopped
- 1 cup pepper jack cheese, shredded
- 1 tsp lime juice
- ½ tsp cumin
- ¼ tsp salt
- 6 cups vegetable oil, for frying
- 1 cup sour cream
- ¼ cup mayo
- ½ large avocado
- 1 ½ tbsp ranch dressing mix
- 2 tsp lime juice
- ¼ cup cilantro
Instructions
- Heat tortillas in the microwave for about 1 minute until soft. Set aside.
- In a large bowl, mix shredded chicken, black beans, corn, bell pepper, spinach, pepper jack cheese, lime juice, cumin, and salt until well combined.
- Spoon ⅓ to ½ cup of the filling onto each tortilla and roll it up burrito-style, securing with a toothpick.
- Heat vegetable oil to 365 degrees F in a deep pot or fryer.
- Fry a few egg rolls at a time until golden brown and crispy, approximately 3 to 4 minutes.
- Place fried egg rolls on a paper towel to drain and serve sliced in half.
Notes
Ensure the oil is hot enough before frying to achieve a crispy texture.
Feel free to adjust the filling to include your favorite veggies or meats.
Refrigerate leftover egg rolls and reheat in an oven for a crisp finish.
Nutrition
- Serving Size: 1 egg roll
- Calories: 305
- Sugar: 1g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 42mg