Experience the vibrant flavors of the Southwest with these incredible homemade Egg Rolls! Packed with seasoned chicken, fresh vegetables, and Tex-Mex spices, they’re perfectly complemented by our creamy, zesty Avocado Ranch Dipping Sauce.

Craving more fantastic egg roll recipes? Don’t miss our classic Easy Egg Roll Recipe or these unique and satisfying Cheeseburger Eggrolls.

The Best Homemade Southwest Egg Rolls with Avocado Ranch Dipping Sauce

These Southwest Egg Rolls aren’t just an appetizer; they’re a culinary celebration! For years, this recipe has been a top request in my household, earning its place as a true family favorite. Imagine crispy, golden tortillas generously filled with tender, spiced chicken, sweet corn, hearty black beans, vibrant spinach, and a touch of heat from jalapeños, all perfectly bound with gooey Monterey Jack cheese. Served alongside a refreshingly creamy and tangy Avocado Ranch Dipping Sauce, these egg rolls are an absolute sensation. Whether you’re hosting a game day party, a casual get-together, or simply looking for an exciting weeknight meal, these homemade Southwest Egg Rolls promise to be a crowd-pleasing hit every single time.

What makes these Southwest Egg Rolls truly special is the harmonious blend of flavors and textures. Each bite offers a satisfying crunch followed by a rich, savory filling that explodes with Tex-Mex goodness. The ease of preparation, especially with the option to assemble them ahead of time, makes them an ideal choice for busy entertainers. Plus, we’ll guide you through different cooking methods – frying for ultimate crispness or baking for a lighter touch – ensuring you achieve perfect results regardless of your preference.

Key Ingredients for Flavorful Southwest Egg Rolls

Don’t be intimidated by the seemingly long list of ingredients! Each component plays a crucial role in building the incredible depth of flavor and texture that defines these Southwest Egg Rolls and their irresistible dipping sauce. Many of these items are pantry staples, making this recipe more accessible than you might think. Let’s dive into what makes each ingredient essential:

• Avocado: The star of our dipping sauce! We call for about 1/4 cup of mashed fresh avocado, typically half of a medium-sized avocado. Ensure your avocado is ripe but firm enough to mash easily for that creamy, luscious base. It adds a wonderful richness and a subtle earthy flavor.
• Mayonnaise & Sour Cream: These two form the foundational creamy texture and tangy profile of our ranch sauce. Mayonnaise brings a rich, slightly acidic note, while sour cream mellows the tang and adds a smooth, cooling quality, creating a perfectly balanced dipping experience.
• Buttermilk & White Vinegar: Essential for that unmistakable ranch flavor, these ingredients provide the characteristic tang and slight acidity. Buttermilk contributes a cultured, creamy depth, while vinegar brightens the sauce. You can adjust the vinegar amount to your taste if you prefer a milder tang.
• Dipping Sauce Spices: A classic blend of dried herbs and spices elevates the avocado ranch. Salt is crucial for seasoning, dried parsley adds a fresh herbaceous note, onion powder and garlic powder provide savory depth, and a dash of dried dill weed completes the signature ranch profile. Don’t forget a touch of black pepper for a subtle kick.
• Cooking Oil (for Chicken): A small amount of neutral oil like vegetable, canola, or sunflower oil is needed to cook the chicken. Choose one with a medium-high smoke point that won’t overpower the Tex-Mex flavors.
• Chicken: Boneless, skinless chicken breasts are ideal, cut into small, bite-sized pieces. This ensures the chicken cooks evenly and is easy to incorporate into the egg roll filling without creating large, cumbersome chunks. You could also use rotisserie chicken for a quicker prep time or ground chicken/turkey.
• Vibrant Fillings: This is where the Southwest magic truly comes alive!
  • Bell Pepper & Green Onion: Minced red bell pepper adds a touch of sweetness and color, while green onions provide a mild, fresh onion flavor.
  • Corn & Black Beans: Frozen corn (thawed) offers sweet pops of flavor, and canned black beans (drained and rinsed) contribute a hearty, earthy element that’s classic Tex-Mex.
  • Spinach: Frozen spinach (thawed and well-drained) adds essential nutrients and a subtle green freshness without making the filling watery.
  • Jalapeños: Diced jalapeños provide a delightful kick. Adjust the amount based on your preferred spice level. For less heat, remove the seeds and membranes.
  • Fresh Parsley: A touch of minced fresh parsley brightens the entire filling with its clean, herbaceous aroma.

  Feel free to customize! You could add finely diced red onion, a different type of pepper, or even some shredded carrots for extra crunch and nutrition.

• Egg Roll Spices: To give the filling its signature Tex-Mex character, we use a blend of cumin for its warm, earthy notes, chili powder for a smoky and robust flavor, salt to enhance all ingredients, and a dash of cayenne pepper for an extra layer of heat.
• Cheese: Shredded Monterey Jack cheese is recommended for its excellent melting properties and mild, creamy flavor that complements the other ingredients without overpowering them. Avoid pre-grated cheeses, which often contain anti-caking agents that hinder smooth melting. Freshly grated cheese melts beautifully, creating that irresistible gooey texture. Pepper Jack is a great alternative if you want more spice!
• Tortillas: While traditional egg rolls use egg roll wrappers, these Southwest Egg Rolls cleverly use flour tortillas, giving them a unique and delicious texture.
  • Raw Flour Tortillas: If available at your grocery store (often found in the refrigerated section), these are fantastic. They are thinner and can be slightly undercooked before filling, allowing them to crisp up perfectly during frying or baking.
  • Regular Flour Tortillas: Standard pre-made flour tortillas work wonderfully too and were used for years without issue. Simply ensure they are warmed slightly to make them pliable and prevent tearing when rolling.
• Vegetable Oil (for Frying): For frying, a neutral oil with a high smoke point is essential. Vegetable oil is a common and reliable choice, ensuring a beautifully golden and crispy exterior.

Step-by-Step Guide: Crafting Your Southwest Egg Rolls

Creating these delightful Southwest Egg Rolls is a straightforward process that yields incredibly rewarding results. Follow these detailed steps to ensure every bite is perfect. For a printable version of the recipe, scroll down to the recipe card at the end of this post.

Prepare the Avocado Ranch Dipping Sauce (Photo 1 & 2):

1. Start by mashing the ripe avocado in a medium-sized bowl. A fork works perfectly for this, aiming for a creamy consistency with a few small chunks for texture.
2. Add the mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dill weed, and garlic powder to the mashed avocado. Stir everything thoroughly until all ingredients are well combined and the sauce is smooth.
3. Cover the bowl tightly with plastic wrap and refrigerate the dipping sauce for at least 30 minutes, or ideally for a few hours (or even overnight). This chilling time allows the flavors to meld beautifully, creating a more robust and delicious sauce.

Cook the Flavorful Egg Roll Filling (Photo 3 & 4):

4. Heat one tablespoon of vegetable oil in a large skillet over medium heat. Add the small, bite-sized chicken pieces and cook, stirring occasionally, until the chicken is fully browned and cooked through, with no pink remaining.
5. Once the chicken is cooked, add the minced red bell pepper and green onion to the skillet. Sauté for about 3 minutes, or until the vegetables have softened slightly but still retain a bit of crispness.
6. Stir in the thawed frozen corn, drained and rinsed black beans, thawed and drained spinach, diced jalapeños, minced fresh parsley, cumin, chili powder, salt, and cayenne pepper. Cook this mixture together for approximately 5 minutes, allowing all the ingredients to heat through and their flavors to meld.
7. Remove the skillet from the heat. Add the shredded Monterey Jack cheese to the hot filling and stir gently until the cheese has completely melted and is evenly distributed throughout the mixture. This creates a wonderful gooey texture that helps bind the filling.

Assemble Your Southwest Egg Rolls (Photo 5, 6, 7 & 8):

8. Prepare your tortillas: If using raw flour tortillas, you can use them as is. If using pre-made flour tortillas, wrap them in a clean, lightly moist cloth or paper towel and microwave on high for about 1 minute until they are soft and pliable. This prevents them from cracking during rolling.
9. Working with one tortilla at a time, place a spoonful (or equal amounts if making a large batch) of the prepared chicken and vegetable filling down the center, leaving enough space at the ends for folding.
10. Fold both sides of the tortilla inward over the filling.
11. Then, starting from one end, tightly roll the tortilla upwards, keeping the filling snug. Continue rolling until you have a compact egg roll shape. If desired, you can use a dab of water or egg wash to seal the final flap.
12. Once assembled, place the egg rolls in a dish or on a baking sheet, cover them with plastic wrap, and refrigerate until they are cold. Chilling the egg rolls helps them hold their shape better during cooking. For best results, I highly recommend refrigerating them for at least a few hours, or even up to 24 hours.

Cook and Serve (Photo 9 & 10):

12. When you’re ready to cook, place a cooling rack over a baking sheet. Preheat your oven to 350°F (175°C) if you plan on baking or using the hybrid method.
13. Heat about 1 inch of vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C). Use a thermometer to ensure accuracy for optimal crispness.
14. Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the skillet. Fry for 1-2 minutes per side, or until they are golden brown and crispy.
15. Using tongs, transfer the fried egg rolls to the prepared cooling rack to drain any excess oil. Repeat with the remaining egg rolls in batches.
16. Once all egg rolls have been partially fried, transfer the baking sheet with the egg rolls to the preheated oven. Bake for about 15 minutes, or until they are heated through and the filling is piping hot.
17. Cut each egg roll in half diagonally to serve, showcasing the colorful filling. Serve immediately with the chilled Avocado Ranch Dipping Sauce.

Frying vs. Baking: Achieving Perfect Crispy Egg Rolls

While I personally lean towards frying for that unbeatable crispy exterior, these Southwest Egg Rolls are incredibly versatile and can be cooked using several methods. The recipe actually includes a fantastic hybrid approach, combining a quick fry with a finish in the oven, offering the best of both worlds. Let’s explore your options:

The Hybrid Method (Recommended for Optimal Crispness and Even Heating): This is my preferred technique, delivering a beautifully golden and crispy exterior with a perfectly warmed-through filling. You’ll briefly fry the egg rolls for a minute or two per side until they achieve a desirable golden color and initial crispness. Then, transfer them to a baking sheet lined with a cooling rack and bake them in a preheated 350ºF (175°C) oven for 15-20 minutes. This two-step process ensures the egg rolls are both perfectly crispy and thoroughly heated to the core.

Pure Frying (For Maximum Crispy Indulgence): If you want to skip the oven entirely and commit to the deep-fried experience, simply increase the frying time. After rolling, heat about 1-inch of vegetable oil in a heavy skillet to 350°F (175°C). Fry the egg rolls in batches for approximately 3-4 minutes per side, or until they are deeply golden brown and cooked through. It’s crucial to monitor them closely to prevent burning and maintain a consistent oil temperature. Drain them on a cooling rack to remove excess oil before serving. Frying ensures the crispiest shell, but requires more attention to oil temperature and batch cooking.

Pure Baking (For a Lighter Alternative): For a healthier or less hands-on approach, baking is a great option. After assembling your egg rolls, place them in a single layer on a cooling rack set over a baking sheet. Lightly spray the tops of the egg rolls with nonstick cooking spray or brush with a thin layer of oil. Bake in a preheated 350ºF (175°C) oven for about 20-25 minutes. For best results, flip them halfway through the baking time to ensure even browning and crispness on all sides. While not as intensely crispy as fried versions, baked egg rolls still offer a delightful crunch and are equally delicious.

Air Frying (A Quick and Convenient Option): If you own an air fryer, these egg rolls can be a fantastic, low-oil treat! Preheat your air fryer to 375°F (190°C). Lightly spray the assembled egg rolls with cooking spray. Place them in a single layer in the air fryer basket, ensuring they are not overcrowded. Air fry for 10-15 minutes, flipping halfway through, until golden brown and crispy. Cooking times may vary depending on your air fryer model.

Expert Tips and Tricks for Perfect Southwest Egg Rolls

Making these Southwest Egg Rolls is straightforward, but a few insider tips can elevate your results from good to absolutely amazing:

• Prepare Ahead for Convenience and Flavor: These egg rolls are incredibly forgiving and actually benefit from being assembled in advance. After rolling, refrigerate them for at least a few hours, or even up to 24 hours. The chilling time allows the tortillas to absorb some moisture and helps the egg rolls hold their shape better during cooking, leading to a crisper exterior. This also makes party prep a breeze!
• Don’t Skip the Homemade Avocado Ranch Dipping Sauce: Seriously, this dipping sauce is non-negotiable! While store-bought ranch might seem like a shortcut, it simply won’t compare to the fresh, vibrant, and creamy flavors of this homemade avocado ranch. It perfectly balances the richness and spice of the egg rolls.
• Make the Dipping Sauce in Advance: Just like the egg rolls themselves, the Avocado Ranch Dipping Sauce tastes even better when made ahead of time. I often prepare it the day before, allowing all the flavors to fully meld and deepen in the refrigerator. This also frees up time on the day you plan to serve the egg rolls.
• Prevent Tortillas from Unrolling: Occasionally, tortillas might try to unroll during frying. To combat this, you have a few options:
  • Toothpicks: A simple toothpick inserted through the seam will hold it securely. Just remember to remove them before serving!
  • Egg Wash: Before rolling the final flap, brush a thin layer of egg wash (one egg whisked with a tablespoon of water) along the edge. This acts as a glue and helps seal the tortilla.
  • Tight Rolling: Practice makes perfect! Aim for a very tight roll, ensuring the filling is snugly encased.
• Ensure Filling Isn’t Too Wet: When adding spinach or other vegetables with high water content, make sure to thoroughly drain them. Excess moisture can make your egg rolls soggy and prevent them from crisping up properly.
• Serving Suggestions Beyond the Sauce: While the avocado ranch is king, you can also serve these egg rolls with lime wedges for a fresh squeeze, extra chopped cilantro, or even a side of your favorite salsa or queso for an additional flavor boost.
• Storage and Reheating: Leftover egg rolls can be stored in an airtight container in the refrigerator for 2-3 days. For best reheating results, warm them in a preheated oven at 350°F (175°C) or in an air fryer until crispy again. Microwaving is not recommended as it will make them soggy.
• Freezing Instructions: These egg rolls freeze surprisingly well! You can freeze them either before or after cooking.
  • Uncooked: Assemble the egg rolls, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2-3 months. Fry or bake from frozen, adding extra cooking time.
  • Cooked: Allow cooked egg rolls to cool completely, then freeze them in a single layer. Once solid, transfer to an airtight container. Reheat in the oven or air fryer until heated through and crispy.

Explore More Delicious Tex-Mex Appetizers

If you loved these Southwest Egg Rolls, you’re sure to enjoy these other vibrant and flavorful Tex-Mex appetizers that are perfect for sharing:

• Zesty Tomatillo Salsa Verde
• Creamy Cheesy Taco Bean Dip
• Irresistible Queso Blanco Recipe
• Bacon Wrapped Jalapeno Poppers with Savory Taco Filling
• Refreshing Tropical Guacamole

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Southwest Egg Rolls with Avocado Ranch Dipping Sauce

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 12 halves

Course: Appetizer

Cuisine: Mexican

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These Southwest Egg Rolls are a family favorite – filled with chicken, corn, beans, spinach and Tex-Mex spices. Serve with Avocado Ranch Dipping Sauce.

Ingredients

Avocado Ranch Dipping Sauce

• 1/4 cup smashed fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 tablespoons white vinegar
• 1 tablespoon buttermilk
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• dash of dried dill weed
• dash of garlic powder
• dash of pepper

Egg Rolls

• 1 tablespoon vegetable oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into small bite-sized pieces
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced green onion
• 1/2 cup frozen corn
• 1/4 cup canned black beans, drained and rinsed
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced jalapeños
• 1/2 tablespoon fresh parsley, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• dash of cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 6 8-inch flour tortillas
• vegetable oil for frying

Instructions

For the Avocado Ranch Dipping Sauce:

1. Combine all of the ingredients and mix well. Keep refrigerated. You can make this ahead of time – it is actually better if it sits in the refrigerator for a few hours or even overnight.

For the Egg Rolls:

2. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked thorough. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened.
3. Add the corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne pepper. Cook the mixture for 5 minutes. Remove from the heat and stir in the Monterey Jack cheese.
4. Wrap the tortillas in a clean, lightly moist cloth. Microwave on high for approximately 1 minute, until soft and pliable.
5. Spoon equal amounts of the mixture into each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls in a dish or on a baking sheet, cover with plastic wrap, then refrigerate until cold. (I think they are best when they are refrigerated for 24 hours.)
6. When ready to cook, place a cooling rack on top of a baking sheet and preheat the oven to 350ºF.
7. Heat about 1-inch of vegetable oil in a heavy skillet until about 350º. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fried, transfer them to the oven to bake for about 15 minutes, until heated through.
8. Alternately, you can just bake these – spray the tops with nonstick cooking spray then bake until warmed through and the tortillas are crispy, 20-25 minutes.
9. Cut each egg roll in half and serve with the Avocado Ranch Dipping Sauce.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition information is calculated with frying the egg rolls. Counts will change if you bake them instead.

The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change.

Nutrition Information

Serving: 1 half, Calories: 269kcal (13%), Carbohydrates: 15g (5%), Protein: 22g (44%), Fat: 16g (25%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 11mg (4%), Sodium: 213mg (9%), Potassium: 93mg (3%), Fiber: 1g (4%), Sugar: 1g (1%)

Keywords: southwest egg roll