Southwestern Chicken Egg Rolls with Avocado Ranch Dip
Make crispy southwestern egg rolls filled with spiced chicken, cheese and veggies. Served with creamy avocado ranch dip - perfect party food!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Cooking spoon
- Parchment paper
- Baking sheet
- Deep-fry thermometer
- Deep fryer
- Dutch oven
- Slotted spoon
- Paper towel
- Blender
- Spatula
- Pastry brush
- Serving platter
- Serving knife
- Plate
- Refrigerator
- Freezer
- Stove
- Oven
- Kitchen timer
- Airtight container
- Tongs
Ingredients
- 1 cup red bell pepper, diced.
- 1 cup corn kernels.
- 1 cup black beans, rinsed and drained.
- 1/4 cup green onions, sliced.
- 1/4 cup jalapeño, minced and seeded.
- 1/2 cup frozen spinach, thawed and drained.
- 2 cups Monterey Jack cheese, shredded.
- 1 1/2 cups cooked chicken breast, diced.
- 1 teaspoon salt.
- 2 teaspoons chili powder.
- 1/4 teaspoon black pepper.
- 1/2 teaspoon ground cumin.
- 1 pack egg roll wrappers (21 count).
- Oil for frying.
- 1 cup ranch dressing.
- 1/2 avocado.
- 1/3 cup cilantro leaves.
- Salt and pepper to taste.
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