Southwest Egg Rolls with Avocado Ranch

This is a recipe you want to save! You are going to love my Southwest Egg Rolls with Avocado Ranch. I used left overs rotisserie chicken which made it easier and so much faster to make. You can make 20 egg rolls in 40 minutes or less, can you believe that? Just mix all the ingredients in a bowl fill the egg roll wrappers, roll, and fry. The egg roll wrappers are so thing they turn golden brown and crispy in just a few minutes. Please don’t skip the avocado Ranch! This super creamy dressing is so versatile and delicious, you are going to love it as much as I do.

What you need to make Southwest Egg Rolls with Avocado Ranch:

Chicken. I always use left over rotisserie chicken

Black beans. Rinsed.

frozen corn.

Green chiles. Go for mild if you don’t want a lot of heat.

Bell peppers, onions and green onions.

Cheddar cheese.

Sour cream. Most people don’t use sour cream but I like the creaminess it gives to the filling.

Chili Powder, cumin, garlic powder, salt and pepper.

Egg Rolls skins/wrappers.

For the Avocado Ranch
Avocado

Mayo

Buttermilk

Garlic and onion powder

Chopped parsley.

What you need to know about this recipe:

First of all. Don’t skip the Avocado Ranch! It goes perfect with these egg rolls, they are meant to be together. The acidity from the buttermilk keeps the avocado green and it will remain like that for a few days so don’t worry, it won’t turn brown and yucky if you have any left overs for the next day.

This recipe makes 20 egg rolls. You might think you don’t need that many and might want to make a small batch and do less work but let me tell you, they cook very quickly! If you have a big enough skillet you can cook up to five at a time and once they are in the hot oil it only takes five minutes or less to get crispy and golden brown. They also freeze great! You can reheat them in the oven or air fryer and they will be perfect again.

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About

Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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