Name: Southwest Egg Rolls with Avocado-Lime Ranch
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 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}; 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))

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

Prep Time 25 minutes

Cook Time 5 minutes

Total Time 30 minutes

Author Budget Savvy Diva

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

Preheat deep fryer to 375 degrees F, or oven to 400 degrees F.
In a large bowl, mix all the egg roll ingredients together (except the egg roll wrappers).
Place 1 tablespoons egg roll filling in the center of the egg roll wrapper. Fold egg roll up per package instructions. (see pictures below)
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.
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.