These little rolls make great appetizers if you’re watching a sporting event. The original recipe called for egg roll wrappers, but the grocery store was completely out. I had to make a game time decision to either use wonton wrappers or go to a different store. Since I’m lazy, I went with the wonton wrappers. It worked fine, but it would probably be a lot faster and easier with egg roll wrappers. James and I had to individually fill all the wonton wrappers and carefully roll them up. I think the package had 48 wrappers, and I still had extra filling left at the end. The avocado ranch made a great dip, but salsa would also be good as well if ranch isn’t your thing. Note: Ranch is so my thing.
Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)
Ingredients:
For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth. Use immediately.
Adapted From Annies Eats and Confections of a Foodie Bride
I just made 60 if these and I sill have tons of filling leftover. Great recipe!
Can they be frozen and saved for a later date?
I haven’t frozen them, but I definitely think you could freeze them before baking or after!
They freeze great! I lay them in a single layer on a cookie sheet, put them in the freezer for an hour or so, then move from the cookie sheet to freezer bags. They are also good with shredded canned chicken & cilantro in the mix!!! Yummy!!
how much chicken and cliantro did you use because that sounds really go also to try.
[...] Southwestern Egg Roll from Cake and Allie. So smart! It is made of real food too, [...]
Where do you find eggrole wrappers? I can only find springrole an they crumble and break
Hi Paisli,
I buy them fresh (uncooked) in the produce aisle usually. Almost every major grocery store should carry them! Hope that helps
Allie
You can usually find them in the produce aisles. Around here (WI) they’re usually near the mushrooms/peapods/tofu stuff. Wonton and Eggroll wrappers are usually in the same place. I’ve also seen them in the frozen food aisle in one market (with their asian stuff).
do you mix these with a mixer or by hand? thanks
I just mix them up by hand
I made these tonight. My husband and I loved them. The recipe makes a lot. I 1/2 the recipe and it was still a lot for two people. Would make again for a party.
I just found this on Pinterest, and I LOVE Chili’s Southwest eggrolls, so I definitely want to give this a try. Thanks for posting!
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[...] Southwestern Eggrolls with Avocado Ranch Dipping Sauce – LOVED these and they got rave reviews. [...]
This was so good! My toddler loved it too. Mixed mayo, avocado, chili powder, and sour cream for dipping sauce. Thanks
I made these this weekend but they turned out really soggy and impossible to turn halfway through. I broiled them for a few minutes at the end of the fifteen minutes but they still didn’t turn out as good as I hoped. I’m sure I did something wrong…I just can’t figure it out.
An alternate cooking method (not quite as healthy), you can fry them in a little canola oil. Watch closely though, they brown quickly!!
Thanks for the recipe, which I found on Pinterest. IMHO, one must have cilantro in either the rolls or the sauce… so I had to add chopped cilantro to my bean-corn mixture. I also used some warmed cream cheese (neufchatel, actually) to stir in my spices before incorporating the other ingredients. Quite delish! Thanks again : )
[...] For the egg rolls: 2 cups frozen corn, thawed Southwestern Egg Rolls with Avocado Ranch Recipe | Cake and Allie [...]
oh, I can’t wait to try these! my husband and I love the southwestern egg rolls from Chili’s and I’ve been looking for a recipe that would be similar. thanks for sharing!
I agree with Humble Momma Pie, it has to have cilantro! Bet these would taste great fried too….!
I put shredded chicken, cilantro, jalapenos & a pinch of cayene for a
“kick”. You can fry them but watch closely, they brown quickly. You can also make “chipotle ranch” sauce by mixing ranch dressing with a small amount of canned chipotle pepper in adobe sauce. Makes a great dipping sauce.!!
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Mine came out very crunchy. Any ideas why?
Made these tonight…amazing! Been looking for a great recipe like this and had come up empty. New go-to for apps dinner (which is my FAVORITE kind of dinner)!
Mine turned out way crunchy as well. What did I do wrong?
But great flavor!
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Btw, i dont like ranch or avocados or guacamole and i love this dip!
To those who had egg rolls that turned out too crunchy or too soggy-
It’s hard for me to say what went wrong because I wasn’t in your kitchen with you when you made your egg rolls!
I would adjust the baking time up/down and the oven temp up/down based on your results and see if that works. The final result should be slightly soft with a crispy outside layer. I hope that helps!
Made these and had a ton of filling left over so I used the filling for enchiladas……….soooooo goooooood!
I have made eggrolls many many times, and I always have leftover filling…I think them being smaller is better, where with eggroll wrappers you often have to double them because they are so long.
[...] co-worker made these over the weekend and brought in her leftovers. I will attempt to make these sometime soon [...]
[...] http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/ [...]
I made these tonight and went with the wonton skins. Turned out great but made 84 of them! I put the rest in the freezer, uncooked, on a cookie sheet and after they froze put the in a ziplock bag in the freezer. How great to take them out and pop in the oven!
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[...] Southwestern Eggrolls with Avocado Ranch – Yum, yumm and yummm. [...]
[...] & Allie has a great copy cat recipe for Chili’s southwestern egg rolls. The best part? They are baked, not fried! I’m planning on making them for [...]
[...] things first, here’s a link to the site where I first found the recipe/s: http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/ (Also, thanks to Pinterest , without whom I probably never would’ve found this [...]
I made these last night for the SuperBowl. They were so delish.. but I think next time I will definitely add some cilantro in there somewhere! Probably in the sauce. Mine didn’t get that lovely brown color though, I had to broil for a couple minutes to get some color/crispness but then the guts started coming out :-/ lol
Yeah, as stated, lots of options. We originally made with shredded chicken. Then I had the idea to try pork instead + cilantro. Add some lime wedges on the side. Squeeze some on the dip (on your plate) just before dipping. OMG, so good.
My mom can’t eat corn so I substituted canned chicken breast for the corn. Turned out great, but it made so much! Took half and added salsa, garlic, and garlic pepper, then baked 350 degrees for 30 minutes. Turned out awesome for a dip or to roll in tortillas!
[...] I was too busy diving into these suckers. I found this recipe on Pinterest and it’s from http://www.cakeandallie.com. She has tons of great recipes on there that sound delicious and are easy to follow. I highly [...]
[...] http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/ [...]
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