Southwestern Egg Rolls with Chipotle Cream Dip
Crispy, golden, and bursting with bold flavors, these Southwestern Egg Rolls with Chipotle Cream Dip are the ultimate crowd-pleaser. Packed with a savory filling of shredded chicken, black beans, sweet corn, red bell pepper, green onions, and melted Monterey Jack cheese, each bite delivers a vibrant medley of Tex-Mex spices like cumin and chili powder. Wrapped in crunchy egg roll wrappers and fried to perfection, these handheld delights are irresistible as an appetizer or game-day snack. The smoky, tangy chipotle cream dip—made with sour cream, mayo, chipotle pepper, and a hint of lime—takes this dish to the next level, offering the perfect creamy contrast to the crispy rolls. Ready in just 35 minutes, this recipe is a quick and easy way to satisfy your cravings for southwestern-inspired cuisine!
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Ingredients
- 2 cups cooked chicken breast (shredded)
- 1 cup frozen corn (thawed)
- 1 cup black beans (rinsed and drained)
- 0.5 cup red bell pepper (finely diced)
- 0.5 cup green onions (thinly sliced)
- 1 cup shredded Monterey Jack cheese
- 0.25 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 12 egg roll wrappers
- 4 cups vegetable oil (for frying)
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 1 chipotle pepper in adobo sauce (minced)
- 1 tablespoon lime juice
- 0.5 teaspoon garlic powder
Directions
Step 1
In a large mixing bowl, combine the shredded chicken, corn, black beans, red bell pepper, green onions, Monterey Jack cheese, cilantro, cumin, chili powder, and salt. Mix until evenly combined.
Step 2
Place an egg roll wrapper on a clean surface, diamond-shaped with a corner pointing towards you. Spoon about 3 tablespoons of the chicken mixture near the center of the wrapper.
Step 3
Fold the bottom corner of the wrapper tightly over the filling. Fold in the side corners, and then roll up tightly to seal. Use a small dab of water to seal the top corner. Repeat with remaining wrappers and filling.
Step 4
In a medium-sized pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully fry the egg rolls in batches, 3-4 at a time, until golden brown and crispy, about 2-3 minutes per side.
Step 5
Remove the fried egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Step 6
In a small bowl, whisk together the sour cream, mayonnaise, minced chipotle pepper, lime juice, and garlic powder. Stir until smooth and creamy.
Step 7
Serve the Southwestern Egg Rolls hot with the Chipotle Cream Dip on the side. Enjoy!
Nutrition Facts
| Serving size | (2706.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11176.2 |
| Total Fat 1072.6g | 0% |
| Saturated Fat 180.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 621.9mg | 0% |
| Sodium 4166.4mg | 0% |
| Total Carbohydrate 262.8g | 0% |
| Dietary Fiber 26.0g | 0% |
| Total Sugars 27.2g | |
| Protein 225.4g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 1218.9mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 3212.8mg | 0% |
Source of Calories