Ingredients
Scale
For the Avocado Ranch:
- ¾ cup classic ranch dressing
- ½ avocado
- 1 tablespoon lime juice
For the Egg Rolls:
- 1 tablespoon + ¼ cup avocado oil (divided)
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup small-diced rotisserie chicken
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon hot sauce (such as Tapatio)
- 4 cups baby spinach
- ½ cup low-sodium chicken broth
- 1 cup shredded pepper jack cheese (or Monterey Jack)
- ¼ cup finely chopped fresh cilantro
- 8 burrito-sized flour tortillas
Instructions
1. Make the Avocado Ranch
- In a blender or using an immersion blender, combine the ranch dressing, avocado, and lime juice. Blend until smooth. Set aside in the refrigerator while you prepare the egg rolls.
2. Prepare the Filling
- Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
- Add the diced red bell pepper, red onion, and minced garlic. Sauté for 3-4 minutes until softened.
- Stir in the kosher salt, black pepper, chili powder, and cumin, cooking for another minute to toast the spices and deepen their flavor.
3. Combine Ingredients
- Add the drained black beans, frozen corn, diced rotisserie chicken, lime juice, and hot sauce to the skillet. Stir well to coat everything in the seasoning.
- Add the baby spinach and cook for 2-3 minutes, until wilted.
4. Moisten the Mixture
- Pour in the low-sodium chicken broth and stir well. Cook for 2-3 more minutes, allowing the mixture to slightly thicken.
5. Finish the Filling
- Remove the skillet from heat and stir in the shredded pepper jack cheese and chopped cilantro. Let the mixture cool slightly before assembling the egg rolls.
6. Assemble the Egg Rolls
- Lay a tortilla flat on a clean surface.
- Place about ⅓ cup of the filling in the center of the tortilla.
- Fold in the sides, then roll tightly like a burrito, ensuring the filling is enclosed.
- Repeat with the remaining tortillas and filling.
7. Cook the Egg Rolls
Pan-Frying Method (Crispiest Option)
- Heat the remaining ¼ cup avocado oil in a large skillet over medium heat.
- Place the egg rolls seam-side down in the hot oil and fry until golden brown, about 1-2 minutes per side.
- Use tongs to turn the rolls on their edges to ensure even crisping, frying for about 30 seconds per edge.
- Transfer the egg rolls to a paper towel-lined plate to drain excess oil.
Oven Method (Healthier Alternative)
- Preheat the oven to 375°F.
- Brush the bottom of a sheet pan with 1-2 tablespoons of avocado oil.
- Place the egg rolls seam-side down on the pan. Brush the tops with more avocado oil to ensure even browning.
- Bake for about 12 minutes or until the bottom is golden and crispy.
Notes
1. How to Roll Egg Rolls Properly
- Ensure the filling is centered and tightly wrapped to prevent leaks.
- Press the edges firmly to seal, or use a small amount of water to help them stick.
2. Preventing Soggy Egg Rolls
- Allow the filling to cool slightly before rolling to prevent steam buildup inside the tortilla.
- If frying, make sure the oil is hot enough (about 350°F) so the egg rolls cook quickly and crisp up without absorbing too much oil.
3. Making Ahead and Freezing
- Assemble the egg rolls, then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 3 months.
- To cook from frozen, bake at 375°F for 15-18 minutes or fry directly from frozen, adding an extra 1-2 minutes of cooking time.
4. Serving Temperature and Reheating
- These egg rolls are best served hot and crispy.
- To reheat, bake in a 375°F oven for 5-7 minutes or air-fry at 350°F for 3-4 minutes. Avoid microwaving, as this can make them soggy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes