Appetizers/Snacks · Recipes · Vegan/Vegetarian

Southwestern Eggrolls with Jalapeno Ranch Dip

I had been craving a southwestern style egg roll for weeks when we finally took a trip to Perkins Restaurant.  Back in the day when I worked there, their mini chimi’s were one of my favorite things to munch on as the wee hours of the morning ticked on.  I had finally been away long enough that the food was appetizing again, which was made apparent by my insatiable craving.

To my disappointment, Perkins took the chimi’s off of their menu.  That figures huh?   At least it motivated me to finally try to make these on my own.  These turned out super flavorful and were easy to make.  The filling is bursting with protein filled beans and vegetables but you could add some lean shredded chicken to this mix too.  The least healthiest part about these egg rolls is the deep fry.  You can opt to spray these with some non-stick cooking spray and bake them at 425 degrees F for 14-15 minutes (flipping halfway) instead but I’m a crunch FIEND and generally prefer that deep fry crunch.  Yum!

Southwestern Eggrolls with Jalapeno Ranch Dip

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: Serves about 8

Southwestern Eggrolls with Jalapeno Ranch Dip


    For the Eggrolls:
  • 1/4 cup olive oil
  • 1/4 cup chopped green onion
  • 8 cups fresh baby spinach
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, drained
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 6 ounces Monterey Jack cheese, shredded
  • 1 (14 ounce) package egg roll wrappers
  • vegetable oil for frying
  • For the Jalapeno Ranch Dip:
  • 1-1/3 cups mayonnaise
  • 1/3 cup buttermilk
  • 1/3 cup salsa verde
  • 3 tablespoons canned chopped green chilies
  • 3/4 cup fresh cilantro leaves
  • 2 jalapeno peppers, halved and seeded
  • 1 envelope ranch salad dressing mix


    For the Eggrolls:
  1. Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
  2. Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
  3. In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.
  4. For the Jalapeno Ranch Dip:
  5. Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery. Yield: 2-1/4 cups.


Wear disposable gloves when you're working with jalapeno peppers.

Recipe adapted from All Recipes.

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