Southwestern Egg Rolls

Southwestern Egg Rolls

These Southwestern Egg Rolls are a family favorite - filled with chicken, corn, beans, spinach and tex-mex spices. Serve with Avocado Ranch Dipping Sauce.

Ingredients

  • 1 tablespoon vegetable oil
  • 1½ lbs boneless, skinless chicken breasts,cut into small bite-sized pieces
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced green onion
  • ½ cup frozen corn
  • ¼ cup canned black beans, drained and rinsed
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced jalapeños
  • ½ tablespoon fresh parsley, minced
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • dash of cayenne pepper
  • ¾ cup shredded Monterey Jack cheese
  • 5 8-inch flour tortillas
  • vegetable oil, for frying
  • ¼ cup smashed, fresh avocado (about half of an avocado)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon buttermilk
  • 1½ tablespoons white vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon dried parsley
  • ⅛ teaspoon onion powder
  • dash of dried dill weed
  • dash of garlic powder
  • dash of pepper
Read the whole recipe on Taste and Tell