Southwestern Eggrolls Recipe
Crispy tortillas stuffed with chicken, black beans, corn, spinach, and cheese, served with chipotle ranch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggroll Filling
Chipotle Ranch Sauce
Frying
Method
Eggroll Filling Preparation
- 1
In a large bowl, combine the shredded chicken, black beans, corn, chopped spinach, and shredded cheese. Mix well until all ingredients are evenly distributed.
- 2
Add cumin, chili powder, salt, and pepper to the mixture. Stir until the spices are well incorporated into the filling.
- 3
Place about 2-3 tablespoons of the filling mixture in the center of each tortilla.
- 4
Fold the sides of the tortilla over the filling and then roll it tightly from the bottom up to form an eggroll shape. Use a little water to seal the edges if necessary.
Chipotle Ranch Sauce Preparation
- 5
In a small bowl, mix the ranch dressing with chipotle peppers, lime juice, and garlic powder. Stir well until combined.
- 6
Taste the sauce and adjust seasoning with more chipotle or lime juice if desired.
Frying
- 7
- 8
Carefully add the eggrolls to the hot oil in batches, being careful not to overcrowd the pot.
- 9
Fry the eggrolls for about 3-4 minutes on each side, or until golden brown and crispy.
- 10
Remove the eggrolls from the oil and drain on paper towels to remove excess oil.