Ingredients:

For the Eggroll Filling:

1 tablespoon olive oil

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1/2 cup onion, diced

1 cup frozen corn kernels (thawed)

1 cup cooked chicken (shredded or diced) – you can use rotisserie chicken for convenience

1 cup spinach (fresh, chopped)

1/2 cup black beans (drained and rinsed)

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups shredded Monterey Jack cheese

1/2 cup cilantro (chopped)

For the Eggrolls:

10 eggroll wrappers (you can find these in the refrigerated section of most grocery stores)

Oil for frying (vegetable or canola oil works best)

For the Dipping Sauce:

1/2 cup ranch dressing

1/4 cup salsa

1/4 cup sour cream

1 tablespoon lime juice

1 tablespoon cilantro (chopped)

Instructions:

1. Prepare the Filling:

In a large skillet, heat the olive oil over medium heat.

Add the diced red and green bell peppers, onion, and corn. Sauté for 5–7 minutes until the vegetables are softened.

Stir in the cooked chicken, black beans, garlic powder, cumin, chili powder, salt, and pepper. Cook for an additional 3–4 minutes until everything is well combined and heated through.

Add the chopped spinach and cook for another 1–2 minutes until wilted.

Remove the skillet from the heat and allow the mixture to cool slightly.

Once cooled, stir in the shredded Monterey Jack cheese and cilantro. Set the mixture aside.

2. Assemble the Eggrolls:

Lay one eggroll wrapper flat on a clean surface, with one corner pointing towards you (like a diamond).

Place about 2–3 tablespoons of the filling mixture near the center of the wrapper.

Fold the bottom corner over the filling, then fold in the two side corners toward the center.

Roll the eggroll tightly, sealing the top corner with a little water to help it stick.

Repeat this process with the remaining eggroll wrappers and filling.

3. Fry the Eggrolls:

Heat oil in a large frying pan or deep fryer to 350°F (175°C). There should be enough oil to fully submerge the eggrolls or at least allow for frying on all sides.

Carefully place the eggrolls in the hot oil (don’t overcrowd the pan). Fry in batches if necessary.

Fry for about 3-4 minutes on each side or until golden brown and crispy.

Remove the eggrolls from the oil and drain on paper towels to remove excess oil.

4. Prepare the Dipping Sauce:

In a small bowl, mix together the ranch dressing, salsa, sour cream, lime juice, and chopped cilantro until smooth and well combined.

5. Serve:

Serve the crispy Southwest eggrolls hot with the dipping sauce on the side.

Tips:

You can make the filling ahead of time and store it in the fridge for a day or two before assembling the eggrolls.

If you prefer to bake the eggrolls instead of frying them, preheat your oven to 400°F (200°C). Place the eggrolls on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 12-15 minutes, turning halfway through until they are golden and crispy.

If you’re looking to make this recipe vegetarian, you can skip the chicken and add more beans or a variety of vegetables.

Enjoy your homemade Southwest Eggrolls, perfect for a party or as a snack!