Southwest Egg Rolls with Dip (Print Version)

Golden egg rolls filled with chicken, beans, corn, cheese, served with a creamy avocado ranch dip.

# Recipe Ingredients:

→ Egg Roll Filling

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→ Avocado Ranch Dip

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→ For Frying

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# Directions:

01 - Combine chicken, black beans, corn, bell pepper, green onions, cheese, cilantro, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Place one egg roll wrapper on a clean surface with a corner facing you. Spoon 2–3 tablespoons of filling near the bottom corner. Fold the corner over the filling, fold in the sides, and roll tightly. Seal the edge with a small amount of water. Repeat with remaining wrappers and filling.
03 - Pour vegetable oil into a large, deep skillet or Dutch oven. Heat over medium-high heat until the temperature reaches 350°F, using a kitchen thermometer to verify.
04 - Fry egg rolls in batches of 3–4, turning occasionally, until golden brown and crisp, approximately 3–4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
05 - Combine avocado, sour cream, mayonnaise, buttermilk, lime juice, cilantro, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
06 - Arrange hot egg rolls on a serving platter alongside the avocado ranch dip. Garnish with additional cilantro and lime wedges if desired.

# Expert Advice:

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  • The crispy exterior gives way to an explosion of zesty Southwest flavors that somehow taste even better than restaurant versions
  • These come together faster than you'd think and reheat beautifully for days of leftover snacking
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  • Overfilling the wrappers is the number one mistake—keep it to 2 or 3 tablespoons max per roll
  • Let the filling cool slightly before wrapping so it doesn't steam the wrappers from inside
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  • Fry at the right temperature and your egg rolls will stay crispy for hours instead of getting soggy
  • Freeze uncooked egg rolls on a baking sheet first, then transfer to a bag for up to 3 months

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