Description
These cheesy chicken egg rolls are filled with delicious ingredients and packed with flavor!
Ingredients
Scale
- 1 ½ cups cooked chicken breast (shredded or diced)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt (or to taste)
- 2 cups shredded Pepper Jack cheese (or shredded Monterey Jack)
- 1 cup fresh spinach
- ½ cup corn (thaw it if using frozen and drain, drain it if using canned)
- ½ cup canned black beans (drained and rinsed)
- ⅓ cup red bell peppers (diced small)
- 2 teaspoons lime juice
- 12 taco size flour tortillas (about 4 to 5-inches in diameter or egg roll wrappers)
- ½ cup mashed avocado (from about half of a large ripe avocado)
- ½ cup ranch salad dressing
- 3 tablespoons fresh cilantro (finely minced)
- 2 ½ tablespoons sour cream (plain Greek yogurt may be substituted)
- 1 teaspoon lime juice
- ½ teaspoon salt (or to taste)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
Instructions
- To a large bowl, add the chicken, all the spices, salt, and stir to combine.
- Add the cheese, spinach, corn, beans, bell peppers, lime juice, and stir to combine.
- If you’re using tortillas rather than egg roll wrappers, place them on a microwave-safe plate, and heat on high power for 30 seconds to soften them and make them more pliable and less prone to tearing.
- Place about 1/4 cup of the filling in the center of the tortilla or egg roll wrapper.
- Fold the outsider sides toward the middle and then roll up. Repeat the process until the filling has been used, or about 12 egg rolls.
- Brush the top edge of each with a bit of water to seal.
- After all tortillas are rolled, let them sit for 1 minute before frying to allow the water to stick the edges together. Meanwhile whisk together the dip.
- In a medium bowl, mash the avocado with a fork, add all remaining ingredients, and stir to incorporate.
- Frying: Add enough oil to a large skillet so it’s about 3 deep, and heat it to 375F. Place 4 egg rolls into the oil, and fry for about 1 minute, flip, and fry for 1 more minute, or until golden brown. Repeat the process in two more batches. Don’t overcrowd the pan. Place cooked egg rolls on paper towels.
- Air Frying: Heat an air fryer with an XL basket to 375F, place the egg rolls in the air fryer basket, spray them generously with nonstick cooking spray, and air fry for 5 minutes. Flip them over, spray again, and air fry for about 5 more minutes, or until golden brown and ready.
- Oven Baking: Preheat your oven to 475F, place the egg rolls on a nonstick baking sheet sprayed with cooking spray. Also spritz the egg rolls with the nonstick spray and bake for 10 to 15 minutes. Flip them over, spray again, and bake for another 10 to 15 minutes, or until golden brown and ready.
Notes
- For a very smooth dip, you can blend it with a high-speed blender or use an immersion blender, but this is optional.
- Frying produces the crispiest egg rolls; air frying is healthier.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg