Southwest Chicken Egg Rolls are a great appetizer recipe or even a quick and easy lunch the entire family will love. These baked chicken egg rolls are packed with flavor, sure to please, and completely foolproof.
1/2cupshredded cheeselike Monterrey Jack, Mexican blend, or cheddar
1teaspooncumin
1tablespoonchili powder
1/4teaspoonsalt
20egg roll wrappers
Avocado Cilantro Ranch Dipping sauce:
3large avocadosor 4 small/medium
3/4cuppacked cilantro
2clovesgarlic
2green onions
Juice of 1 lime
1cupGreek yogurt
Dash of salt and pepper
Instructions
Preheat the oven to 425°F.
Slice each chicken breast in half horizontally to make thin filets. Season each piece with a mix of salt, cumin, chili powder, garlic powder, and onion powder.
Heat the oil in a large pan over medium-high heat. Sauté the chicken for a few minutes on each side until cooked through. Once the chicken has cooled slightly, chop into small pieces.
Add the cooked chicken and the rest of the egg roll ingredients (except the wrappers) to a large bowl. Stir to combine.
1 can black beans, 1 1/2 cups corn, 1/2 red bell pepper, 8 ounces green chiles, 2 green onions, 2 cloves garlic, 1/2 cup shredded cheese, 1 teaspoon cumin, 1 tablespoon chili powder, 1/4 teaspoon salt
Place an egg roll wrapper down in a diamond shape. Wet the top point of the wrapper with your finger. Place 1/4 cup of filling in the center of the wrapper. Take the bottom point of the wrapper and fold it up over the filling. Take the two points on each side and fold them into the middle of the egg roll, and roll everything up. Once rolled, ensure the outside seam is sealed. Repeat this step until the filling is gone.
20 egg roll wrappers
Place the chicken egg rolls on a baking sheet and give them a quick spritz of cooking spray or lightly brush each roll with olive oil.
Bake the egg rolls for 15-17 minutes, flipping them halfway through so they are browned on both sides.
While the egg rolls are baking, prepare the dipping sauce. Add all the dipping sauce ingredients to a blender or food processor. Blend until smooth.
3 large avocados, 3/4 cup packed cilantro, 2 cloves garlic, 2 green onions, Juice of 1 lime, 1 cup Greek yogurt, Dash of salt and pepper
Video
Notes
Storage: Store southwest chicken egg rolls in an airtight container in the refrigerator for 3 days, or freeze for 3 months.