Baked Southwestern Egg Rolls with Avocado Ranch

Crispy, golden perfection meets bold southwestern flavors in these Baked Southwestern Egg Rolls with Avocado Ranch. Stuffed with a hearty mix of shredded rotisserie chicken, black beans, sweet corn, and vibrant red bell pepper, these baked beauties are spiced with chili powder and cumin for a flavorful kick. A light olive oil mist ensures a crunchy exterior without the guilt of frying. Pair them with a creamy, tangy homemade avocado ranch dipping sauce made with ripe avocado, Greek yogurt, and lime juice for the ultimate crowd-pleasing appetizer or snack. Quick to prep and baked to healthy perfection, these egg rolls are ideal for game day, parties, or an easy weeknight treat.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups (shredded) Rotisserie chicken
• 1 cup (rinsed and drained) Black beans
• 1 cup (cooked or canned) Corn kernels
• 0.5 cup (diced) Red bell pepper
• 1 cup Shredded cheese (cheddar or Monterey Jack)
• 2 stalks (chopped) Green onions
• 0.25 cup (chopped) Cilantro
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 12 pieces Egg roll wrappers
• 0 as needed Olive oil spray
• 1 large Avocado
• 0.5 cup Greek yogurt
• 2 tablespoons Lime juice
• 1 minced Garlic clove
• 0.5 teaspoon Dried dill
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Salt (for ranch)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or spray with nonstick cooking spray.

Step 2

In a large mixing bowl, combine the rotisserie chicken, black beans, corn, red bell pepper, shredded cheese, green onions, cilantro, chili powder, cumin, garlic powder, and salt. Mix until all ingredients are evenly incorporated.

Step 3

Lay one egg roll wrapper flat on a clean surface. Place about 3 tablespoons of the filling diagonally across the center of the wrapper.

Step 4

Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Use a small amount of water to wet the edges and seal the roll.

Step 5

Repeat for the remaining wrappers and filling.

Step 6

Place the egg rolls seam-side down on the prepared baking sheet. Spray the tops lightly with olive oil spray to ensure crispiness.

Step 7

Bake in the preheated oven for 12-15 minutes, flipping halfway through, until the egg rolls are golden brown and crispy.

Step 8

While the egg rolls bake, make the avocado ranch dipping sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, dried dill, onion powder, and salt. Blend until smooth. Add water, one tablespoon at a time, if you prefer a thinner consistency.

Step 9

Serve the egg rolls warm with the avocado ranch dipping sauce on the side. Enjoy!

Nutrition Facts

Serving size	(1336.5g)

Amount per serving	% Daily Value*
Calories	2308.7

Total Fat 103.9g	0%
Saturated Fat 36.4g	0%
Polyunsaturated Fat 7.4g
Cholesterol 429.0mg	0%
Sodium 4956.2mg	0%
Total Carbohydrate 218.1g	0%
Dietary Fiber 20.8g	0%
Total Sugars 19.0g
Protein 139.5g	0%

Vitamin D 24IU	0%
Calcium 1033.2mg	0%
Iron 13.3mg	0%
Potassium 2726.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 23.6%

Carbs: 36.9%