Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip Recipe

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Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip
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Ingredients
34
Count
Nutrition
601
Calories
Total time
24
Minutes
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Ingredients:

Directions:

  1. Heat butter in a medium size skillet over medium-high heat.
  2. Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
  3. Dice the cooked chicken into small cubes and add it to the pan.
  4. Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
  5. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
  6. Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
  7. Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
  8. Preheat 4-6 cups of oil to 375 degrees F.
  9. Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
  10. Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
  11. Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
  12. It is also a great make ahead idea for quick snacks.
  13. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 600.84 Kcal (2516 kJ)
Calories from fat 327.95 Kcal
% Daily Value*
Total Fat 36.44g 56%
Cholesterol 73.44mg 24%
Sodium 1035.04mg 43%
Potassium 535.6mg 11%
Total Carbs 47.9g 16%
Sugars 4.45g 18%
Dietary Fiber 5.56g 22%
Protein 21.81g 44%
Vitamin C 9mg 15%
Vitamin A 0.6mg 21%
Iron 3.3mg 18%
Calcium 435.2mg 44%
Amount Per 100 g
Calories 260.43 Kcal (1090 kJ)
Calories from fat 142.15 Kcal
% Daily Value*
Total Fat 15.79g 56%
Cholesterol 31.83mg 24%
Sodium 448.63mg 43%
Potassium 232.15mg 11%
Total Carbs 20.76g 16%
Sugars 1.93g 18%
Dietary Fiber 2.41g 22%
Protein 9.45g 44%
Vitamin C 3.9mg 15%
Vitamin A 0.3mg 21%
Iron 1.4mg 18%
Calcium 188.6mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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