Credits To

Recipe Box

Southwestern Egg Rolls

Credits to @thedefineddish

Ingredients

Avocado Ranch

  • 3/4 cup SideDish Classic Ranch
  • 1/2 avocado
  • 1 Tbsp lime juice

Egg Rolls

  • 1 Tbsp + 1/4 cup avocado oil
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced red onion
  • 2 garlic cloves, minced
  • 1 tsp Kosher salt
  • 1/2 tsp pepper
  • 1 Tbsp chili powder
  • 1/2 tsp ground cumin
  • 1 15-oz can black beans, drained and rinsed
  • 1 cup frozen corn (2 ears fresh corn, kernels removed)
  • 1 cup small-diced rotisserie chicken
  • 2 Tbsp lime juice
  • 1 Tbsp hot sauce (I used Cholula)
  • 4 cups baby spinach
  • 1 cup shredded pepper jack or monterray jack cheese
  • 1/4 cup finely chopped fresh cilantro
  • 8 burrito-sized flour tortillas

Instructions

Make the avocado ranch:

  1. In a blender or using an immersion blender in a wide mouth jar, combine the ranch, the avocado, and lime juice and blend until smooth. Set aside while you make the egg rolls.

Prepare the filling:

  1.  Heat 1 Tbsp of avocado oil in a large skillet over medium heat.
  2. Add the red bell pepper, red onion ,and garlic. Sauté for 3-4 minutes until softened.
  3. Stir in the salt, black pepper, chili powder, and cumin, cooking for 1 minute to toast the spices.

Combine ingredients:

  1. Add the black beans, corn, rotisserie chicken, lime juice, and hot sauce. Stir well to combine
  2. Add the spinach and cook for 2-3 minutes, until wilted.
  3. Pour in the chicken broth and stir until well combined. Cook for 2-3 minutes, allowing the mixture to thicken slightly.
  4. Remove from heat and stir in the shredded cheese and chopped cilantro. Let the mixture cool slightly before assembling the egg rolls.

Assemble the egg rolls:

  1. Lay a tortilla flat on a clean surface. Place about 1/3 cup of the filling in the center of the tortilla. Fold in the sides, then roll tightly like a burrito.
  2. Repeat with remaining tortillas and filling.

Cook the egg rolls:

  1. Heat the remaining 1/4 cup avocado oil in a large skillet over medium heat (I used the same skillet I used to cook the filling).
  2. Place the egg rolls seam-side down in the hot oil and fry until golden (they cook quickly so watch closely!), 1-2 minutes per side.
  3. Tip: using tongs, turn the tolls on the edges too for about 30 seconds to get golden all the way around.
  4. Transfer to a paper towel lined plate.

Serve:

  1. Cut each egg roll at a diagonal in half and serve with the avocado ranch. Enjoy!!

Natalie’s notes

Made July 23, 2025. Wouldn’t change a thing! I used fresh corn instead of frozen. I used La Tortilla Factory low carb burrito-sized tortillas and will use those again. They were easy to roll, did not fall apart, and crisped nicely. The ranch dip was tasty but not essential if you want to skip.