Southwest Eggrolls Recipe

Prep smoked chicken

If not already shredded, shred smoked chicken into bite-sized pieces until you have about 2 cups. Remove any large chunks of fat or bone.

Sauté vegetables

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced red onion and red bell pepper and sauté 3–4 minutes until softened.

Add spinach and corn

Add chopped spinach and corn kernels to the skillet and cook 1–2 minutes until spinach wilts and excess moisture mostly evaporates.

Combine filling ingredients

Add shredded smoked chicken, black beans, cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine and heat through 1–2 minutes. Remove from heat and stir in shredded cheese, cilantro, and 1 tablespoon lime juice. Taste and adjust seasoning. Let the mixture cool 5–10 minutes (filling should be warm but not steaming).

Prepare cornstarch seal

In a small bowl, whisk together 1 tablespoon cornstarch and 1 teaspoon water to create a paste for sealing the wrappers.

Assemble eggrolls

Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 1/3 cup of the cooled filling near the corner closest to you, leaving a 1/2 inch border on the sides. Fold the corner over the filling, then fold both side corners in, and roll tightly toward the opposite corner. Brush the final corner with the cornstarch paste to seal. Repeat with remaining wrappers and filling (should yield about 8 eggrolls).

Frying option

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high to 350°F (180°C). Fry eggrolls in batches seam-side down until golden brown and crisp, about 2–3 minutes per side, turning carefully to brown evenly. Transfer to a paper towel-lined tray and drain briefly.

Air-fryer option

If using an air fryer, lightly brush or spray each eggroll with oil. Place seam-side down in a single layer (do not overcrowd). Air-fry at 400°F (200°C) for 8–10 minutes, turning once halfway, until golden and crisp.

Baking option

Preheat oven to 425°F (220°C). Place eggrolls seam-side down on a parchment-lined sheet, brush with oil, and bake 15–18 minutes, turning once, until golden and crisp.

Make sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 2 tablespoons buttermilk, 1 teaspoon minced chipotle, 1/2 teaspoon adobo sauce, 1 teaspoon lime juice, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Adjust thickness with an extra teaspoon of buttermilk if needed. Taste and add more adobo or chipotle for heat if desired.

Chill

Cover and refrigerate at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Serve eggrolls hot with a small bowl of chipotle ranch for dipping. Garnish with extra chopped cilantro, lime wedges, and a sprinkle of diced red onion or cotija if desired.