Real Recipes From Real Home Cooks ®

southwest egg rolls and cool avocado dip

(2 ratings)
Recipe by
April Alvarez
Dunedin, FL

was given this recipe by someone at work.

(2 ratings)
yield 20 rolls
prep time 35 Min
cook time 5 Min

Ingredients For southwest egg rolls and cool avocado dip

  • 2 1/2 c
    shredded cooked chicken
  • 1 1/2 c
    shredded mexican cheese blend
  • 2/3 c
    frozen corn, thawed
  • 2/3 c
    canned black bean, rinsed and drained
  • 5
    green onions, chopped
  • 1/4 c
    minced fresh chopped cilantro
  • 1 tsp
  • 1 tsp
    ground cumin
  • 1 tsp
    grated lime peel
  • 1/4 tsp
    cayenne pepper
  • 20
    egg roll wrappers
  • oil for frying
  • DIP:
  • 1 c
    ranch dressing
  • 1 md
    ripe avocado, peeled and mashed
  • 1 Tbsp
    minced fresh cilantro
  • 1 tsp
    grated lime peel

How To Make southwest egg rolls and cool avocado dip

  • 1
    In large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of an egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water, roll up tightly to seal. Repeat.
  • 2
    In a electric skillet or deep-fat fryer, heat oil to 375. Fry egg rolls a few at a time. for 2 minutes on each side or until golden brown. Drain well on paper towels.
  • 3
    While egg rolls are cooking mix all dip ingredients in small bowl and serve, this make 1 1/2 cup of dip so if not enough you can double the recipe.