Best Southwest Egg Rolls Cool Avocado Dip Recipes

SOUTHWEST EGG ROLLS & COOL AVOCADO DIP

Southwest Egg Rolls & Cool Avocado Dip image

A friend of mine made these egg rolls for my birthday treat several years ago. They are the best I have ever eaten.Becky Aylor, Sisters, Oregon

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 20 egg rolls (1-1/2 cups sauce).

Number Of Ingredients 17

Ingredients

2-1/2 cups shredded cooked chicken
1-1/2 cups shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon grated lime zest
1/4 teaspoon cayenne pepper
20 egg roll wrappers
Oil for deep-fat frying
DIP:
1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime zest

Steps:

In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. , Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels., Meanwhile, combine the dip ingredients. Serve with egg rolls.

Nutrition Facts : Calories 297 calories, Fat 21g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 437mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

SOUTHWEST EGG ROLLS AND COOL AVOCADO DIP

SOUTHWEST EGG ROLLS AND COOL AVOCADO DIP image

was given this recipe by someone at work.

Provided by April Alvarez

Categories Meat Appetizers

Time 40m

Number Of Ingredients 17

Ingredients

2 1/2 c shredded cooked chicken
1 1/2 c shredded mexican cheese blend
2/3 c frozen corn, thawed
2/3 c canned black bean, rinsed and drained
5 green onions, chopped
1/4 c minced fresh chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp grated lime peel
1/4 tsp cayenne pepper
20 egg roll wrappers
oil for frying
DIP:
1 c ranch dressing
1 medium ripe avocado, peeled and mashed
1 Tbsp minced fresh cilantro
1 tsp grated lime peel

Steps:

1. In large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of an egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water, roll up tightly to seal. Repeat.
2. In a electric skillet or deep-fat fryer, heat oil to 375. Fry egg rolls a few at a time. for 2 minutes on each side or until golden brown. Drain well on paper towels.
3. While egg rolls are cooking mix all dip ingredients in small bowl and serve, this make 1 1/2 cup of dip so if not enough you can double the recipe.