Southwestern Egg Rolls with Avocado Ranch

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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)

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

Use What I Use

Ninja Professional Blender BL660

DLC-2009CHB 9-Cup Food Processor
This blender does the job of higher end models at a fraction of the cost! More than enough for my needs.

Comments on “Southwestern Egg Rolls with Avocado Ranch”

  1. Nicole says:

    I just made 60 if these and I sill have tons of filling leftover. Great recipe!

  2. Lisa says:

    Can they be frozen and saved for a later date?

    • allie says:

      I haven’t frozen them, but I definitely think you could freeze them before baking or after!

      • Mary says:

        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!!

    • Timi Behrendt says:

      I think you have to cook first and then freeze

      • Kaitlin says:

        I freeze them 3 @ a time in sandwich baggies immediately after putting them together. I cook them, straight from the freezer, 10 min on each side, still spraying both sides. It’s a little longer than it says but this way you know it’s cooked all the way through. This is my go-to when I don’t feel like making a mess or need something quick.

  3. […] Southwestern Egg Roll from Cake and Allie. So smart! It is made of real food too, […]

  4. Paisli says:

    Where do you find eggrole wrappers? I can only find springrole an they crumble and break :(

    • allie says:

      Hi Paisli,

      I buy them fresh (uncooked) in the produce aisle usually. Almost every major grocery store should carry them! Hope that helps :)


    • jackie says:

      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).

  5. kristin says:

    do you mix these with a mixer or by hand? thanks :)

  6. Angie says:

    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.

  7. Oldfangled says:

    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!

  8. […] Southwestern Egg Roll Bites From Cake and Allie […]

  9. […] Southwestern Eggrolls with Avocado Ranch Dipping Sauce – LOVED these and they got rave reviews. […]

  10. Christina says:

    This was so good! My toddler loved it too. Mixed mayo, avocado, chili powder, and sour cream for dipping sauce. Thanks

    • sara says:

      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.

      • Mary says:

        An alternate cooking method (not quite as healthy), you can fry them in a little canola oil. Watch closely though, they brown quickly!!

      • Stephanie says:

        I wonder if you did not get all of the moisture out of the spinach? I had no idea how much water was in frozen spinach and thought it would never all drain out! I finally took small chunks of it and squeezed to get the bulk of it out before blotting with towels at the end. Just a possibility.

        • Judi James says:

          To get the moisture out of frozen spinach, defrost the spinach then put it between two dinner plates. Hold it over a bowl or sink and squeeze. This method is awesome!

      • Adrienne says:

        Sara, I did the same thing this morning. I am super disappointed. I know I used spring roll wrappers (basically rice paper), because that’s all they had at my grocery store and I didn’t feel like flying to Chine to get the right thing 😉 I feel like this was my problem, because they were super thin? Maybe? I hope? I don’t know what else could have gone wrong.

  11. Humble Momma Pie says:

    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 : )

  12. […] For the egg rolls: 2 cups frozen corn, thawed Southwestern Egg Rolls with Avocado Ranch Recipe | Cake and Allie […]

  13. 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!

  14. I agree with Humble Momma Pie, it has to have cilantro! Bet these would taste great fried too….!

    • Mary says:

      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.!!

  15. […] via Beth on Pinterest Source: via Beth on Pinterest […]

  16. Shanda says:

    Mine came out very crunchy. Any ideas why?

  17. Christy says:

    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)!

  18. Lindsay says:

    Mine turned out way crunchy as well. What did I do wrong?
    But great flavor!

  19. megan says:

    Btw, i dont like ranch or avocados or guacamole and i love this dip!

  20. allie says:

    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!

  21. Leslie says:

    Made these and had a ton of filling left over so I used the filling for enchiladas……….soooooo goooooood!

  22. Paige says:

    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.

  23. […] co-worker made these over the weekend and brought in her leftovers.  I will attempt to make these sometime soon […]

  24. Ellen says:

    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!

  25. […] Southwestern Eggrolls with Avocado Ranch – Yum, yumm and yummm. […]

  26. Texas Caviar says:

    […] & 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 […]

  27. […] things first, here’s a link to the site where I first found the recipe/s: (Also, thanks to Pinterest , without whom I probably never would’ve found this […]

  28. Mary says:

    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

  29. John says:

    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.

  30. Triplebd says:

    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!

  31. […] I was too busy diving into these suckers.  I found this recipe on Pinterest and it’s from  She has tons of great recipes on there that sound delicious and are easy to follow.  I highly […]

  32. […] Bowl!  Go Giants! – Mexican Egg Rolls and Spinach Artichoke Pull Apart/Stuffed BreadBobby Dean’s Oven Fried Chicken/GardeinBeef […]

  33. caloriecop says:

    Thank you so much for this recipe. I just made these and we LOVED them! They were so good and very versatile recipe–I did add cilantro and diced chicken breast. Definitely a repeater!

  34. A) These sound friggin’ delicious.
    B) Kate and Allie was approximately my FAVORITE SHOW EVER when I was little. I was a weird kid.

    I think I like you.

  35. ELIZMA ULRICH says:

    I want the eggplant and avocado roll resape please it look nice

  36. Kim G says:

    I made these for my Sister’s baby shower and they were a HUGE hit! I made them a week in advance and froze them. Then I thawed them out in the fridge. They were crispy and delicious, thank you for the recipe!!

  37. Geli says:

    These look amazing! I can’t wait to try these!

  38. Nancyt says:

    I made these with a friend and our husbands loved them. They freeze very well. I just popped in over to reheat.

  39. […] is adapted from HERE Other recipes you'll love:12 Easy and Yummy Recipes For V – DayBaked Spaghetti RecipeRecipe […]

  40. […] Southwestern Egg Rolls with Avocado Ranch Recipe | Cake and Allie 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. […]

  41. […] we go out (and the even more rare occasion I order an app) I LOVE Southwest Egg Rolls. I found this recipe, and I thought they would be good, but I never imagined they would taste identical to the […]

  42. […] I think it will be a smash hit at our party!SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCHRecipe from: Cake and Allie2 cups frozen corn, thawed1-15 oz can black beans, rinsed and drained1-9 oz package frozen chopped […]

  43. […] Egg Rolls Oringinally adapted from Makes 25 Egg […]

  44. […] SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCHRecipe from: Cake and Allie […]

  45. Stephanie says:

    I made these yesterday for an event and they were a huge hit! Having a dairy allergy myself, I pulled some out before adding the cheese and made them that way, and they were great as well. I can only assume that the others were just as good based on the comments and lack of leftovers. It does make a ton, though, so buy an extra package of wonton wrappers and make them all up at once to freeze for easy-use later. Yum!!!

  46. Melissa says:

    Ant idea how these will do in a crockpot? I want to take them to a party tonight but I’m worried about them becoming soggy when they sit around. There is going to be almost a 3 hour wait time between cooking and eating! :(. Thanks!

    • allie says:

      Hi Melissa,

      I think a crockpot without the lid might be ok, but the best option would be to par-bake them and then finish them up in the oven at the party. If that’s not an option, I think your crockpot plan is the next best. Best of luck and have fun!


  47. Maggie says:

    I love these. I am sharing this on my blog with a link back to your blog. I also got the Kate and Allie reference the moment I read your blog title. I own most of the episodes. I was just about 5 or 6 when I started watching it.

  48. Cindy says:

    Can you substitute regular milk for the buttermilk or is the buttermilk necessary?

  49. Aimee says:

    Have you ever made these ahead and frozen them? So cute. I think I’m going to make mini ones for a brunch appetizer!

  50. Aimee says:

    Oops meant for heart cinnamon rolls!

  51. April B. says:

    Just made this recipe! Absolutely delicious! There are a couple of places we go that serve these, and homemade was just as delicious. Hubby especially loved the avocado ranch. I halved the recipe, cut out the spinach, and added a pound of seasoned ground chicken so they were nice and meaty. Thanks for a lovely recipe!

  52. C sokolski says:

    Hey sweetie. I made these tonight w chicken added. Extremally yummy! Have been looking for a recipe so thank you so much! You have an awesome site. Look forward to trying other recipes!!!

  53. These look fantastic! Thanks for the yummy recipe!

    Also wanted to let you know that I featured your awesomeness on my blog! Feel free to come check it out :)

  54. […] (1) Southwestern Eggrolls with Avocado Ranch – Cake & Allie; (2) Mango Margaritas by David Yan from Food & Wine, photo by John Kernick; (3) Fajita Bar – […]

  55. Terry says:

    Thank you for publishing this recipe. I just made them (both with eggroll and won ton. Both are equally great. It made lots and is perfect for get togethers.

  56. Christina says:

    Thank you so much for this recipe. This recipe is FABULOUS! So easy and this recipes makes a ton! Thank you so much for sharing :)

  57. […] have to say that this was probably my second place although it’s not by much!   Southwestern Egg Rolls with Avocado Ranch We couldn’t find the egg roll wrappers at the store either so won ton wrappers it was! […]

  58. Margaret says:

    Could you use chopped fresh spinach instead of frozen?

  59. […] The other evening I made these delicious southwestern style egg rolls. The original recipe is from Cake & Allie and you’ve most likely seen photos from the post all over Pinterest. I obviously did haha. I […]

  60. Jennifer B. says:

    Just made these and they were amazing!! I didn’t make the dip tho, maybe next time. I dipped them in salsa. Also, I used canned corn and it was fine. This is definitely a new favorite for me! Thanks so much!

  61. Bekah says:

    Just made these tonight. I took out the spinach and added cilantro. It was so delicious. This recipe is a definite keeper!

  62. HANNAH says:

    Has anyone made the filling the night before? I’m getting up early for a tailgate and would LOVE to just pop them in the oven tomorrow morning.

  63. […] recipe for Southwestern Egg Rolls with Avocado Ranch from Cake and Allie definitely hit the spot last Sunday and would be great for entertaining any […]

  64. Sarah says:

    I’ve made these a couple times and they are soo delicious! Everyone that tried them raved about them. Thanks!!

  65. […] Southwestern Egg Rolls with Avocado Ranch: […]

  66. Lisa says:

    Can the dip be made a head of time?

  67. […] Southwestern Egg Rolls with Avocado Ranch […]

  68. Anna says:

    I made these last night and they were amazing! They came out just like the picture! Thank you so much for this recipe.

  69. Kathy says:

    Has anyone tried steaming them……………interested to know because I really like steamed wontons.

  70. cass says:

    made these tonight with egg roll wrappers & added shredded chicken. the egg rolls are reeally yummy, but we did not care for the avocado ranch. followed measurements to a T and it was way too mayo tasting for our liking. next time i’d halve the mayo, and double the avocado & lemon. also, some of the eggrolls stuck to the foil (even though i sprayed it) so i’d suggest using a good amount of oil.

    thanks for a great recipe – i’ll definitely make these again and freeze for parties!

  71. Emily says:

    I made these last week. I added 1 lb of shredded chicken to the mix. It was a great addition. Everyone loved them. I used up 1 pack of wanton wrappers and still had extra filling left over. I used the extra filling the next day to make tacos (for two people). I just added some tomatoes, red peppers and avocados to the filling. Extremely delicious.
    For the egg roll dipping sauce, I used light mayo and light sour cream. Still tasted good.

  72. […] up a smorgasbord of goodies, including Spicy Chicken Tortilla wraps, Asian Lettuce Wraps, and Southwestern Egg Rolls (my fav!). Ashley’s quite the little chef. I wish I would have gotten a pick of all the […]

  73. Peg says:

    Yummy!!!!! just made last night to take to party.BIG hit. used 1 1/2 pkgs of wrappers,no problem with them being soggy(didnt use spinach~didn’t have) replaced with a bit of cooked chicken.Loved the sauce just as much!!! added cilantro to both BECAUSE I love it.thank you!!!

  74. Caprimexicana says:

    What do you use for mexican cheese? because i’m from mexico and i have no idea to what you are talking about, we have oaxaca, asadero, manchego, chihuahua, requeson and so on… but MEXICAN?? and green chile… ._. we have serrano, jalapeño, rajas, chile poblano, and chilacas, they are all chiles AND green… which one should i use?

    • allie says:

      Hi Caprimexicana,

      Here in the US stores sell a “Mexican” cheese blend which has cheddar, monterey jack and asadero. I think any cheese blend would work. I believe that our can of green chiles are actually hatch chiles if you have those. If not you could use any kind of chiles you like.

  75. […] the recipe:  Southwestern Egg Rolls  (I added a pound of ground beef, browned and seasoned with salt and pepper.) Share […]

  76. adrienne says:

    I am looking for a recipe to make for a holiday pot luck at work. Do these taste okay at room temperature? They will be sitting at work most of the day.

    • allie says:

      Hi Adrienne,

      I’m not sure if this is the best recipe to serve at room temp but you could certainly try. One of the best parts about these egg rolls is the fact that they are warm and crispy. I think if they sat out too long they would maybe get soggy. One of my favorite potluck dishes is my hot onion dip (on the blog) with pita chips. I’ve baked it the night before, then kept it in the fridge and reheated it in the microwave at the potluck. Happy holidays and thanks for stopping by!

  77. Kristen says:

    I made these this afternoon for a quick lunch. They were fantastic! I used eggroll wrappers and halved the recipe. 3 filled me up and the sauce was delicious as well. I didn’t have buttermilk on hand and I didn’t want to make it just for 3 TBS. so I substituted buttermilk ranch. Thank you for this amazing recipe! I will definitely be making these again and again!

  78. I’m lazy, so I turned these into quesadillas, but I did take time out to write about how crazy good they are on my blog :)

    This recipe has become a staple in my house!

  79. Liz says:

    Just put these in the oven – pretty excited to eat them, although the mix only amounted to 17 regular sized egg rolls (I used nasoya brand egg roll wraps).

  80. […] via Nicole Cook {Daily Dish Recipes} on […]

  81. Christy says:

    Made these tonight- they were awesome! Didn’t have all the ingredients for the avocado ranch, so I just mixed 1 ripe avocado w/ 1/4 cup light sour cream. So good!

  82. Gloria says:

    Can we make the avocado ranch the day before and refigerate?

  83. Christie says:

    Is the ranch ingredient list supposed to read 3/4 c. Mayo & 3/4 cup sour cream (instead of 3/8 cup)?

  84. […] house all the time.  If you like Tex-Mex style cooking, these are for you!  Copied directly from Cake & Aliie Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)Ingredients: […]

  85. Stephanie says:

    My kids were fighting over these rolls of pure goodness! I made little dipping wontons, and we ate them with guacamole. I made with them with cheese and without and added cilantro. We liked them without cheese best (shocker). They will frequent our dinner table! Thanks for your awesomeness. Whole wheat wontons are super simple to make and cost pennies. Great with this recipe!

  86. […] Share this:TwitterFacebookLike this:Like Loading… Posted in Uncategorized and tagged avocado, avocado ranch, egg rolls, food, recipes, southwestern egg rolls, southwestern egg rolls with avocado ranch […]

  87. Christine says:

    Made these tonight. Used egg roll wrappers and made 21, use 1/3 cup filling. They took longer to bake, maybe because I used 1/3 c. They were very salty and I used kosher salt, so I would suggest cutting it down quite a bit. Other than that, they were very tasty, I wouldn’t say “chilli’s” southwestern eggrolls, but they were good.

  88. […] originally found the Southwestern Eggroll Recipe on Pinterest from Cake & Allie.  I made the recipe as it was and it was really wonderful.  I had a couple of thoughts though.  […]

  89. Tiffany says:

    I see it says to use the dip immediately, Can i save the leftover dip for the next couple of days?

  90. […] Original Recipe: […]

  91. Mary says:

    I made these over the weekend and I’m sharing the recipe over at my blog this week. Thanks for a delicious recipe! Yum!

  92. Tammy says:

    How many servings does this recipe makes?

  93. April says:

    Has anyone tried using philo dough to make these?

  94. […] I’d have to say that this was probably my second place although it’s not by much! Southwestern Egg Rolls with Avocado Ranch We couldn’t […]

  95. […] this recipe on a lot of different blogs. I used the one from Annie’s Eats, but I also saw them on Cake and Allie, Ezra Pound Cake and Budget Savvy […]

  96. Loren Pessolano says:

    I made these tonight, along with a chicken tortilla soup. I omitted the beans since my family doesn’t care for beans, and they were still absolutely delish! Great recipe! Perfect for a crowd! I will definately make them again.

  97. […] Southwest Eggrolls with Avocado Ranch from Cake & Allie […]

  98. […] Chili’s Southwestern Egg Rolls […]

  99. HeatherS says:

    I’ve been making these a few years now, THEY ARE AMAZING! and you have by far the best recipe I’ve used, Thank you you for sharing!
    ; )

  100. […] with Mexican flavors. Serve these up with some guacamole or avocado ranch like they did in the original version of this recipe and you won’t be […]

  101. Heather says:

    I made these last night with wonton wrappers and they were delicious! Made 48 and still had leftover filling, so this morning I stirred it into scrambled eggs as I cooked them. Wonderful!

  102. […] Southwestern egg rolls hold a special place in my … stomach! I love that these are mini versions made with wonton wrappers because it makes them perfect finger food to set out while you’re occupying the grill.  Source: Cake and Allie […]

  103. […] egg rolls were just okay, but the quesadillas were so good! The dip is great as well!Recipe Categories: […]

  104. […] Southwestern Egg Rolls with Avocado Ranch- REVIEW- I made the filling (without spinach, bc I didn’t have any on hand) and filled 8 egg rolls and a few quesadillas. I thought the egg rolls were just okay, but the quesadillas were so good! The dip is great as well!I found it here: […]

  105. […] Chili’s Southwest Egg Rolls in wontons by Aunt Len. Close-enough recipe here. Oh yeah, these are dipped in an avocado […]

  106. Angel says:

    I have a question about the Southwestern Egg Rolls w/ Avocado sauce
    Can these be deep fried instead of baked in oven?

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