Ingredients
Scale
For the Egg Rolls:
- 8 oz chicken breast (cooked and shredded)
- 2 tablespoons olive oil
- 1/2 cup black beans (canned, rinsed, and drained)
- 1/2 cup corn (can use thawed frozen corn, canned, or fresh)
- 1/4 cup red bell pepper (diced)
- 1/4 cup green onions (diced)
- 1 jalapeno pepper (diced, adjust to desired spice level)
- 2 tablespoons fresh cilantro (chopped)
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon cayenne pepper
- 1 cup Monterey Jack cheese (shredded)
- 10–12 egg roll wrappers
- Oil for frying
For the Avocado Ranch Dipping Sauce:
- 1/2 cup ranch dressing
- 1 medium ripe avocado (mashed)
- 2 tablespoons buttermilk
- 2 tablespoons chopped fresh cilantro
- 1 & 1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
Preparing the Eggroll Filling:
- Sauté the Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the red bell pepper and cook until tender, about 3-4 minutes. Add the green onions, jalapeno, corn, black beans, cilantro, and spices (cumin, chili powder, cayenne pepper, and salt). Continue cooking for another 3-4 minutes, stirring occasionally, until the vegetables are softened and the spices are well incorporated.
- Add the Chicken and Cheese: Transfer the sautéed vegetables to a large mixing bowl. Add the shredded chicken breast and Monterey Jack cheese. Mix everything together until well combined. The cheese will begin to melt slightly, helping to bind the mixture together.
Assembling the Eggrolls:
- Prepare the Eggroll Wrappers: Lay an eggroll wrapper flat on a clean surface with one corner pointing toward you. Spoon about 1/4 cup of the chicken and vegetable filling onto the center of the wrapper. Be careful not to overfill the wrapper to ensure it rolls up neatly.
- Roll the Eggrolls: Fold the bottom corner of the wrapper up over the filling, then fold in the sides. Roll tightly, making sure the filling stays securely inside. Dab a small amount of water on the top corner of the wrapper to seal it.
Frying the Eggrolls:
- Heat the Oil: In a deep fryer or large pot, heat the oil to 375°F (190°C). This high temperature is essential to getting a crispy, golden exterior.
- Fry the Eggrolls: Carefully place the eggrolls in the hot oil, a few at a time, ensuring that they do not overcrowd the pot. Fry for 3-4 minutes or until golden brown and crispy. Use tongs to remove the eggrolls from the oil and place them on paper towels to drain any excess oil.
Making the Dipping Sauce:
- Blend the Sauce: In a blender, combine the ranch dressing, mashed avocado, buttermilk, cilantro, lime juice, garlic powder, onion powder, and salt. Blend until smooth and creamy. Taste the sauce and adjust seasoning if necessary.
Serving the Eggrolls:
- Serve Hot: Serve the eggrolls immediately while they’re hot and crispy. Arrange them on a plate with the avocado ranch dipping sauce on the side.
Notes
- Shred the Chicken Well:
- Shredding the chicken breast into small, even pieces will help ensure the filling is evenly distributed inside the egg rolls, creating a perfect bite every time.
- Don’t Overfill the Egg Rolls:
- Be careful not to overfill the egg roll wrappers. About 1/4 cup of the filling should be enough. If you stuff them too much, it could make them difficult to roll and seal.
- Seal the Egg Rolls Properly:
- Use a small dab of water to seal the edge of the egg roll wrapper. This will prevent the filling from spilling out while frying.
- Control the Heat:
- When frying the egg rolls, keep the oil temperature around 375°F (190°C). If the oil is too hot, the egg rolls will brown too quickly on the outside but remain uncooked inside. If it’s too cool, they might soak up too much oil and become greasy.
- Prep Time: 25 minutes
- Cook Time: 25 minutes