Crispy Southwest Egg Rolls with Chicken, Cheese and Avocado

These Southwest Chicken Egg Rolls also freeze super well, making
a convenient make ahead meal.

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Ingredients

• 21 egg roll wrappers
• 1 quart Vegetable oil (for frying only)

Egg Roll Filling

• 1 tablespoon olive oil
• 1/2 red onion, diced
• 1 pound chicken breasts, chopped small
• 3 garlic cloves, minced
• 1 red pepper, finely chopped
• 1 jalapeno, seeded, deveined, minced
• 1 cup black beans,, drained and rinsed
• 1 cup corn, drained and rinsed
• 1 cup cooked brown rice
• 1 10 oz. can diced tomatoes with green chilies, drained (Rotel)
• 1 tsp EACH cumin, chili powder, salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper

Add later:

• 1 cup sharp cheddar cheese
• 1 cup Monterrey Jack
• 2 avocados, mashed

Cilantro Lime Ranch Dip

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons milk
• 2 tablespoons dry ranch seasoning/dressing mix
• 1 tablespoons finely chopped cilantro
• 1 tablespoon lime juice
• Hot sauce to taste (optional)

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Instructions

1. Whisk together all of the Cilantro Lime Ranch Dip ingredients in a medium bowl.
   Refrigerate.

2. Heat olive oil over medium-high heat in a large nonstick skillet.
   Add chicken and onions and cook until chicken is no longer pink on the outside.
   Add garlic, bell pepper and jalapeno and sauté 1 minute. Stir in black beans,
   corn, rice, tomatoes and all seasonings and cook for 1-2 minutes or until
   warmed through and chicken is fully cooked.

3. Remove from heat and add cheese. Stir until melted. Add avocados and
   stir to combine.

4. Line your counter with parchment paper to place rolled egg rolls if frying
   or line a large baking sheet with aluminum foil if baking and lightly spray with
   nonstick cooking spray.

5. Position an egg roll wrapper with one point towards you.
   Place 1/4 cup filling centered in the bottom third of the wrapper.
   Fold bottom corner over filling then continue to roll up, firmly folding sides
   toward center over filling as you roll. Moisten top corner with water and press
   firmly to seal. Repeat with remaining wrappers and filling. (Refer to your egg
   roll wrapper for a diagram).

TO FRY:

1. Heat oil in a deep stock pot/Dutch oven or deep-fat fryer to 350 degrees F
   or medium high heat. Fry egg rolls in batches until golden brown, turning egg
   rolls a few times while frying. Drain on paper towels. Serve warm with Cilantro
   Lime Ranch Dip.
   

TO BAKE

(not as crispy): Preheat oven to 425 degrees F. Line egg rolls, seam side
down, on baking sheet, so that they are not touching. Spray with nonstick
cooking spray. Bake for 10-15 minutes or until egg rolls are golden, flipping
2-3 times while baking, Broil a minute or so on each side for extra crispiness.
Serve warm with Cilantro Lime Ranch Dip.

TO FREEZE:

Prepare and cook Egg Rolls according to directions. Let cool COMPLETELY
(you can place them on a baking sheet in the freezer to speed up the process),
then wrap Egg Rolls individually in foil, then place multiple egg rolls in a
freezer size plastic bag. When ready to serve,, either fry as before straight
out of the freezer (don't defrost)), adding about 1 1/2 minutes to freezing time
OR Bake as before, adding about 5 minutes to baking time.(no need to defrost first) .

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This Recipe Can Be Seen Here

bon appetit