Southwestern Egg Rolls with Avocado Ranch Dipping Sauce Recipe


Egg Rolls
1 tablespoon vegetable oil
1½ lbs boneless, skinless chicken breasts,cut into small bite-sized pieces
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
½ cup frozen corn
¼ cup canned black beans, drained and rinsed
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced jalapeños
½ tablespoon fresh parsley, minced
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt
dash of cayenne pepper
¾ cup shredded Monterey Jack cheese
5 8-inch flour tortillas
vegetable oil, for frying

Avocado Ranch Dipping Sauce
¼ cup smashed, fresh avocado (about half of an avocado)
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon buttermilk
1½ tablespoons white vinegar
⅛ teaspoon salt
⅛ teaspoon dried parsley
⅛ teaspoon onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper


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