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.
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
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
- 1/4 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 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
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon Adobo seasoning
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
- 1 tablespoon cilantro minced (optional)
Instructions
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Preheat deep fryer to 375 degrees F, or oven to 400 degrees F.
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In a large bowl, mix all the egg roll ingredients together (except the egg roll wrappers).
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Place 1 tablespoons egg roll filling in the center of the egg roll wrapper. Fold egg roll up per package instructions. (see pictures below)
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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.
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Mix together ranch ingredients and serve along side or over the top of the slightly cooled egg rolls.