Southwestern Eggrolls with Avocado Ranch Dipping Sauce


For the eggrolls - 

  • 2 (6 oz) packages of "Grilled and Ready" Southwestern chicken breast strips, diced
    • or 2 cups of chopped, cooked chicken seasoned with southwestern flavors
  • 2 Tbsp vegetable oil 
  • 1/4 cup minced red bell pepper
  • 2 Tbsp minced chives (or green onions)
  • 2/3 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup frozen spinach, thawed and drained (with the water squeezed out)
  • 2 Tbsp diced, canned jalapeno peppers
  • 1 Tbsp minced fresh parsley
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp table salt
  • 1 1/2 cups shredded Monterey Jack cheese
  • 10 medium sized flour tortillas ("soft taco" sized)

Avocado-ranch dipping sauce -

  • 1/2 cup prepared guacamole 
  • 1/2 cup buttermilk ranch

Garnish - 

  • 2 Tbsp chopped tomato
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped red onion

Written Method:

Prep all ingredients first.  Then, to a large skillet, add the vegetable oil, and saute the red bell peppers over medium high heat for a couple of minutes until tender.  Add the chopped chives and diced, cooked chicken to the vegetables and saute until hot.  To this, add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper.  Cook for about 5 minutes, until the spinach separates and gets mixed well into the other ingredients, then turn off the heat.  Add the cheese to the hot ingredients and stir until all the cheese melts.  Now the filling is ready.

If your tortillas are really stiff, you may need to heat them first.  To do this, wrap them in a clean moist cloth and microwave them from about 30 seconds.  But mine were really soft, so I didn't do this.  Spoon 1/4 cup of the filling into the center of a tortilla.  Fold in each end, then roll up the tortilla.  Try to roll it tightly.  I used a toothpick to stick it together afterwards.  Let it "rest" on the seam.  Repeat this process with the remainder of the tortillas and filling.  Arrange the eggrolls on a plate, cover with plastic wrap, and freeze for a few hours.  I have read that overnight is best, but I couldn't wait!  

While the eggrolls are freezing, make the avocado-ranch dip.  Just combine the ingredients into a bowl.  Then pop it into the fridge until you are ready to make the eggrolls.

When you are ready to cook the eggrolls, remove the eggrolls from the freezer and heat up your oil.  You may need several cups of oil, depending on how wide/deep of a pot you use.  Heat the oil to 375 degrees F.  I clip a candy thermometer to the edge of the pot to let me know when this temperature has been reached.  Deep fry the eggrolls in the hot  oil until golden brown.  This may take a while, since we froze them.  Remove them to a paper towel-lined plate to drain for a couple of minutes.  

Slice each eggroll on the diagonal and arrange them as you desire on a plate around a small bowl of the dipping sauce.  Optional - garnish the dipping sauce with your chopped tomatoes, a little red onion and chopped chives.