Southwest Egg Rolls with Avocado-Lime Ranch

I promised you recipes from Otto’s birthday party and I’m keeping good on my word. Since I’ve been doing well (except for the party…it was my splurge day. I was extra good all week) I’m taking a month long break from Sugar-Coated Sundays.  This will definitely cut down on the amount of “mandatory” sweets in my house.  Instead I’ll be dishing out all the birthday party recipes.  I think there are enough for 3 weeks.  We’ll see! First things first.  Yes, I made my mom’s highly coveted, always asked for Hot Wing Dip.  Yes I put some aside so I could have leftovers later.  I’m sneaky like that and this dip is good cold too.

 

 
{Egg Roll assembly station and Otto’s airplane}

Now onto some new yumminess.  I am loving these Southwest Egg Rolls.  I like to order them when we go out, but Mike is always hit and miss about them.  After getting a deep fryer for my birthday {Thanks Dad and Joyce!!!!} 

 

I finally busted out this recipe and got down to business.  The dip really puts these egg rolls over the edge.  It’s got a great creamy flavor from the ranch and avocado, and the much needed acidic tang from the lime juice.  Two very enthusiastic thumbs up!

Southwest Egg Rolls with Avocado-Lime Ranch
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: about 25 egg rolls
 
Ingredients
Egg Rolls:
  • 2 cooked chicken breasts, diced
  • 2 cups frozen corn, thawed
  • 15 ounce can black beans, drained
  • 2 cups shredded Mexican cheese
  • 4 ounce can diced green chiles, drained
  • ¼ teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon Cayenne pepper
  • 1 package egg roll wrappers {in the refrigerated section of your grocery store’s produce dept}
Avocado Lime Ranch:
  • 1 cup ranch salad dressing
  • 1 ripe avocado, peeled and mashed
  • 1½ teaspoons lime juice
  • ¼ teaspoon Adobo seasoning
  • ¼ teaspoon cumin
  • ⅛ teaspoon chili powder
  • 1 tablespoon cilantro, minced (optional)
Instructions
  1. Preheat deep fryer to 375 degrees F, or oven to 400 degrees F.
  2. In a large bowl, mix all the egg roll ingredients together (except the egg roll wrappers).
  3. Place 1 tablespoons egg roll filling in the center of the egg roll wrapper. Fold egg roll up per package instructions. (see pictures below)
  4. Place egg rolls in hot oil for 2 to 3 minutes until golden brown; remove to paper towels to drain. OR, place on a parchment paper line baking sheet, brush with oil, and bake for 15 minutes – turning once.
  5. Mix together ranch ingredients and serve along side or over the top of the slightly cooled egg rolls.
 
These egg rolls got fabulous reviews at the party.
I made them all in one sitting, put them on a foil lined baking sheet, frozen ‘em, and popped them into a Ziploc until I was ready to fry.  Freezing these egg rolls is a great way to pre-prep for your party and have less work day before or day of.
 

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