Get ready to embark on a flavor-packed culinary journey with these mouthwatering South West Eggrolls that perfectly blend Mexican-inspired ingredients into crispy, golden parcels of pure deliciousness! Imagine biting into a crunchy exterior revealing a zesty filling of tender chicken, black beans, and sweet corn, all elevated by a creamy avocado ranch dipping sauce that will have your guests begging for the recipe. Whether you're hosting a game day party, looking for a stunning appetizer, or simply craving something extraordinary, these eggrolls are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 12 eggrolls
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup diced red bell pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 12 eggroll wrappers
- Oil for frying
- 1 ripe avocado
- 1/2 cup ranch dressing
- 1 tablespoon lime juice
Instructions
- Prepare the filling by combining shredded chicken, black beans, corn, and diced red bell pepper in a large mixing bowl.
- Add cumin and chili powder to the filling mixture, stirring thoroughly to ensure even distribution of spices.
- Lay out eggroll wrappers on a clean, dry surface with one corner pointing toward you to create a diamond shape.
- Place approximately 2-3 tablespoons of the filling mixture slightly below the center of each eggroll wrapper.
- Fold the bottom corner up and over the filling, then fold in the side corners tightly.
- Roll the wrapper upward, sealing the top corner with a small amount of water to ensure a secure closure.
- Heat oil in a deep fryer or large skillet to 375°F (190°C), ensuring enough depth for complete submersion.
- Carefully place eggrolls into hot oil, frying 2-3 at a time to avoid overcrowding, and cook until golden brown (approximately 3-4 minutes).
- Remove eggrolls with tongs and drain on paper towels to remove excess oil.
- For the avocado ranch sauce, mash the ripe avocado in a bowl until smooth.
- Mix mashed avocado with ranch dressing and lime juice, stirring until well combined.
- Serve eggrolls hot with the avocado ranch dipping sauce on the side.
Tips
- Ensure your oil is precisely at 375°F for the crispiest results - use a cooking thermometer for accuracy.
- Don't overfill your eggroll wrappers, as this can cause them to tear or not seal properly.
- Work with room temperature wrappers to prevent cracking when rolling.
- Pat your ingredients dry before mixing to prevent a soggy filling.
- Fry in small batches to maintain consistent oil temperature and prevent overcrowding.
- Let eggrolls rest on paper towels for a minute after frying to drain excess oil.
- For a healthier alternative, these can be baked at 425°F for 15-20 minutes, turning halfway through.
- The avocado ranch sauce can be prepared ahead of time and refrigerated for enhanced flavor melding.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 15g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 35mg
