Chicken Egg Rolls (Print Version)
Crunchy rolls stuffed with chicken, beans, cheese, and veggies. Paired with creamy avocado ranch dip, they're a total hit.
# Ingredients:
01 -
1 cup corn, scraped from the cob.
02 -
2 cups shredded Monterey Jack cheese.
03 -
1/4 cup finely chopped jalapeños (remove seeds).
04 -
Oil for frying.
05 -
1/3 cup fresh cilantro leaves.
06 -
1/2 ripe avocado.
07 -
1 cup diced red bell peppers.
08 -
1/2 cup spinach, thawed after freezing and drained.
09 -
1 teaspoon of salt.
10 -
21 egg roll wrappers, store-bought.
11 -
1/4 cup chopped green onions.
12 -
1 teaspoon ground cumin.
13 -
1/4 teaspoon black pepper.
14 -
1 and 1/2 cups cooked chicken cut up into cubes.
15 -
2 teaspoons of chili powder.
16 -
1 cup beans (black, rinsed and drained).
17 -
1 cup creamy ranch dressing.
18 -
Salt and black pepper to your taste.
# Directions:
01 -
Throw peppers, corn, beans, chicken, spinach, cheese, onions, jalapeño, and seasonings into a big bowl. Give it a good mix.
02 -
Spoon about 2 tablespoons of mix onto each wrapper. Roll them tight and seal edges with a little water.
03 -
Line a tray with parchment and arrange rolls. Pop the tray into the freezer for at least 2 hours.
04 -
Get oil to 350°F in a deep skillet. Fry the rolls until golden, about 3-4 minutes each side.
05 -
Set the rolls on paper towels so they can drain off extra oil.
06 -
Blend cilantro, avocado, ranch dressing, plus a pinch of salt and pepper together to make a creamy dip.
07 -
Cut the rolls at an angle and plate them with the prepared dip on the side.
# Notes:
01 -
Freeze rolls up to 3 months, no problem.
02 -
Fry straight from frozen. Just cook for 1-2 more minutes.
03 -
Bake in the oven at 425°F for 15-20 minutes if you don't wanna fry.
04 -
Whip up the dip fresh so it's at its best.
05 -
Avoid over-stuffing the wrappers to keep rolls intact.