Restaurant-Style Southwestern Chicken Egg Rolls

1. 1

   Assemble all ingredients.

2. 2

   Mash 1 avocado half with a fork in a small bowl until smooth and creamy. Reserve the remaining avocado half for another use. Whisk in the mayonnaise, buttermilk, and ranch seasoning until smooth. Cover and refrigerate the avocado ranch dip until ready to use.

3. 3

   In a medium bowl, stir together the chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, pickled jalapeno, taco seasoning, and salt until well combined.

4. 4

   Place about 1/2 cup of the filling in the center of a tortilla. Fold two sides of the tortilla over the filling, then roll up very tightly. Secure the seam with a toothpick. Transfer the eggroll to a large plate. Repeat with the remaining tortillas and chicken mixture.

5. 5

   Pour oil to a depth of 1/2 inch in a 12-inch cast-iron skillet and heat over medium-high until a thermometer reads 350 degrees F (175 degrees C), about 8 minutes. Add 3 to 4 eggrolls to the hot oil, seam side down, and cook until golden brown and crispy all over, 3 to 4 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain. Repeat with the remaining eggrolls.

6. 6

   Remove the toothpicks and slice each eggroll on a diagonal. Serve with the avocado ranch dip. Recipe developed by Amanda Stanfield.

• Calories 596.17 kcal High
• Protein 23.01 g Good Source
• Carbs 45.22 g Moderate
• Total Fat 36.2 g High
• Saturated Fat 9.39 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 64.67 mg High
• Sodium 1210.09 mg High
• Fiber 5.04 g Moderate
• Sugar 3.16 g Moderate
• Added Sugar 1.93 g Low Source
• Calcium 314.39 mg Good Source
• Iron 4.46 mg Good Source
• Potassium 487.39 mg Moderate
• Vitamin A 44.15 mcg_rae Low Source
• Vitamin C 13.09 mg Moderate
• Vitamin D 0.15 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Soy 🌱
• Wheat 🌾
• Gluten
• Corn 🌽