Description
Crispy Southwest Egg Rolls filled with rotisserie chicken, colorful veggies, and zesty spices, perfect for any gathering.
Ingredients
- 1 Tablespoon of olive oil
- ¼ cup of diced white onion
- ¼ cup of diced red bell peppers
- 2 cups of rotisserie chicken, diced or shredded
- ½ cup of black beans
- ½ cup of canned corn
- ¼ cup of frozen spinach, thawed, drained, and chopped
- 1 (4 oz) can of green chiles
- 1 cup of shredded Mexican cheese
- 1 ½ teaspoons of taco seasoning
- 6-8 (6 inch) flour tortillas
- Vegetable oil for frying
- 2 tablespoons of fresh cilantro, chopped
- ½ cup of mashed avocado
- ½ cup of ranch dressing
Instructions
- Prepare the dipping sauce by combining the mashed avocado and ranch dressing in a small bowl and set aside.
- Heat the olive oil in a skillet over medium heat, and add the diced white onion and red bell peppers, cooking for about 3-4 minutes.
- Add the diced rotisserie chicken, black beans, corn, spinach, green chiles, taco seasoning, and half of the shredded cheese, cooking together for another 3-4 minutes.
- Take one tortilla and place about ¼ cup of filling on the bottom half, fold in the sides, and roll it tightly. Repeat with remaining tortillas.
- Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat.
- Place the egg rolls into the hot oil a few at a time, frying until golden brown, about 2-3 minutes per side.
- Remove the egg rolls and let them drain on a paper towel-lined plate. Serve immediately with dipping sauce.
Notes
For extra crunch, consider double frying. You can also bake them for a healthier option. Customize the filling to your taste.
