These Tex Mex Eggrolls are the crispy, cheesy snack you didn’t know you needed. They’re packed with juicy chicken, black beans, corn, red pepper, and just enough spice to keep things interesting. Wrapped in wonton wrappers and fried to a perfect golden brown, they’re made to be dipped in the cool, creamy avocado Ranch sauce.
This recipe is a fun twist on classic egg rolls, with a Southwest flair that makes them perfect for parties or snack night. The combo of textures—crunchy shell, melty cheese, tender chicken—is what keeps people coming back for seconds. Plus, they’re easy to prep ahead and fry right before serving.
Helpful Tips
- Use pre-cooked chicken to save time. Rotisserie or leftover grilled chicken works well and speeds things up.
- Chop everything small. Finely chopping the veggies helps them cook evenly and makes the eggrolls easier to roll.
- Serve them fresh. These taste best right after frying while the wrappers are still crisp and the cheese is melty.
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Ingredients
- 1/4 cup cooking oil divided
- 8 ounces chicken breast cubed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon EACH salt and pepper
- 3/4 cup Pepper Jack cheese shredded
- 1/3 cup corn rinsed and drained
- 1/3 cup black beans rinsed and drained
- 1/3 cup red bell pepper finely chopped
- 1/3 cup onion finely chopped
- 1/4 cup cilantro chopped
- 12 wonton wrappers
For the dipping sauce:
- 1/2 avocado
- 1/2 cup mayonnaise
- 2 tablespoons dry Ranch mix
- 1 tablespoon milk or water
Instructions
- In a skillet over medium high heat, add a small splash of the oil. Once hot, add the cubed chicken and cook until lightly browned, about 5 minutes. Stir in the cumin, chili powder, garlic powder, salt and pepper.
- Next, stir in the pepper jack cheese, corn, black beans, bell pepper, onion, and cilantro. Stir and cook for 2 more minutes.
- Add in the spinach and cook until wilted, 1 minute.
- Add about 1/4 cup of filling to each egg roll wrapper. Wet the edges of the wrappers. Pull the sides in over the filling, then fold over the end of the wrapper and roll tightly. The wet edges should hold it together.
- In another, large skillet, add the remaining cooking oil. Once it’s hot and shimmering, add a few eggrolls. Don’t crowd them, cook in batches. Roll them around so they crisp evenly on all sides. Once golden, transfer the rolls to a wire rack.
- In a food processor or mini chopper, mix the mayonnaise, dry Ranch mix, milk, and avocado. Blend until smooth.
- Serve the egg rolls with the dipping sauce.
Nutrition
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.