Southwest Chicken Egg Rolls with Buttermilk Ranch
Ingredients:
1 rotisserie chicken, skin removed and chopped into bite-sized pieces
1 onion, diced
2 jalapeños, diced
1 red bell pepper, diced
4 cloves of garlic, minced
1 can of corn, drained
1 can of black beans, drained and rinsed
1 tablespoon of Bailee's Kitchen All-Purpose Seasoning
1 teaspoon chili powder
½ teaspoon cumin
2 cups Mexican blend shredded cheese
20 egg roll wrappers
Frying oil
Buttermilk Ranch:
1 package buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayonnaise
Instructions:
1. Prepare the Filling:
Sauté the onion, jalapeños, red bell pepper, and garlic in avocado oil over medium heat for about 5 minutes or until softened.
Add the chicken, corn, black beans, Bailee's Kitchen All-Purpose Seasoning, chili powder, and cumin. Toss to coat evenly.
Transfer the mixture to a bowl and fold in the shredded cheese.
2. Assemble the Egg Rolls:
Heat frying oil to 325°F.
Place ¼ cup of the filling in the center of an egg roll wrapper.
Fold in the edges, roll up the bottom, and brush a little water along the top edge to help seal the wrapper.
Continue rolling to seal completely.
3. Fry the Egg Rolls:
Place the egg rolls seam-side down in the hot oil.
Fry for 1-2 minutes per side or until golden brown and crispy.
Transfer to a wire rack to drain and cool.
4. Make the Buttermilk Ranch:
Whisk together the buttermilk, mayonnaise, and buttermilk ranch dressing mix.
Chill in the refrigerator for at least 20 minutes to allow flavors to blend.
Serve the egg rolls hot with buttermilk ranch for dipping.
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