Baked Southwest Egg Rolls
  • 2 cups cooked shredded chicken
  • 1 (10 ounce) bag of frozen corn, thawed
  • 1 (15 ounce) can of black beans, drained and rinsed OR about 2 cups of cooked black beans
  • 1 (9 ounce) package of frozen spinach, thawed and squeezed dry
  • 2 cups finely shredded blended cheese (cheddar/jack is my go-to)
  • 1 (4 ounce) can of diced green chiles, drained
  • 2 green onions, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 (1 pound) package egg roll wrappers
  • a small glass of water (for sealing the wrappers)
  • non-stick cooking spray or olive oil (for coating the egg rolls before baking)
  • ½ cup ranch dressing- use your favorite brand or mix up your own
  • ½ an avocado, peeled and mashed
  • 1 tablespoon minced fresh cilantro
  • zest of 1 lime
  1. Pre-heat the oven to 400. Lightly spray a baking sheet with non-stick cooking spray (OR situate a wire rack on top of the baking sheet and spray that; this helps the heat to circulate more evenly).
  2. In a large bowl, stir together the chicken, corn, beans, spinach, cheese, green chiles, green onions, cumin, chili powder, salt, and cayenne pepper.
  3. Wrap 2-3 tablespoons of the filling into each egg roll wrapper (if you aren’t sure how, you can see the photo collage above, but instructions are usually on the package).
  4. Use a dab of water on your finger to seal each filled egg roll, and then line them upon the prepared baking sheet.
  5. When the sheet is filled, brush the tops of the egg rolls with olive oil OR spray with non-stick cooking spray.
  6. Bake for about 15 minutes, turning the egg rolls over halfway so they brown on both sides.
  7. While they bake, mix together all the ingredients for the avocado ranch. Dip the baked egg rolls in the ranch. Eat. repeat.
Recipe by Sugar Dish Me at