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Southwest Egg Rolls with Avocado-Lime Ranch

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Author Budget Savvy Diva


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)


  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.