Ingredients
Method
- For the Dipping Sauce: In a blender, combine ranch dressing, sour cream, cilantro, avocado, lime juice, and salt. Puree until smooth.
- Chill the sauce until ready to serve. It stays vibrant for a day or two.
- For the Egg Rolls: Heat a large skillet over medium heat. Add vegetable oil, red onion, and bell pepper. Cook for 5 minutes until softened.
- Add spinach and cook for 2 more minutes. Stir in cumin, chili powder, garlic powder, salt, and pepper. Cook for 1 minute until fragrant.
- Remove from heat. Stir in black beans and cooked chicken. Let the mixture cool slightly.
- Place an egg roll wrapper in a diamond shape. Spoon filling in the center and top with cheese. Fold bottom corner up, then side corners in, and roll tightly. Moisten edges with water to seal.
- Fry the egg rolls in hot vegetable oil until golden brown and crispy.
Video
Notes
- Ensure the filling is cool before wrapping to prevent tearing the wrappers.
- Don't overcrowd the skillet when frying; cook in batches for optimal crispiness.
- For a spicier kick, add finely diced jalapeños to the filling mixture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the skillet when frying; cook in batches for optimal crispiness.
- For a spicier kick, add finely diced jalapeños to the filling mixture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.