Southwestern Egg Rolls with Spicy Avocado Ranch are a must have at your next game day event! These Tex-Mex inspired rolls are loaded with rotisserie chicken, vegetables, assorted cheeses and Mexican herbs and spices. Served with a spicy avocado ranch, your guests won't be able to eat just one!

I found myself enjoying the filling as is so you can pair it with tortilla chips if that's your thing! I’m a sucker for sauce so I recreated the avocado ranch and oh my goodness, next level! Don't skip that part!
Here's how it comes together and I'll emphasize now, use the store-bought rotisserie chicken, it's packed with flavor and will save you time!
Egg Roll Filling
Roughly chop rotisserie chicken and set aside. Prep additional filling ingredients by rinsing black beans and shredding your cheese. Roughly chopping spinach, cilantro, red pepper, onion, green onion, and draining corn.
In a saute' pan with 1 teaspoon of cooking oil, add red pepper, corn, cilantro, onion, black beans, green onion and onion. Saute' until veggies become soft and translucent. Add smoked salt (optional), pepper, taco seasoning, harissa rub, rotisserie chicken and stir until well blended.
Next, add spinach, spicy pepper jack, cream cheese and mozzarella. Stir until the cheese starts to melt and ingredients will begin to start clumping together. Set filling aside and let cool (at least 30 minutes).
Egg Roll Assembly
After filling has cooled, take one sheet/square of egg roll paper and place on a dry surface so that the shape of the square faces you. In the center, place between 2-3 tablespoons of filling diagonal to the shape of the egg roll wrapper and ensure filling is spread evenly in the center. Be mindful to leave 1-2 inches of room on both sides for better wrapping.
With your finger or small brush, add water to the perimeter of the pastry dough-this will help seal the ends. Fold the egg roll like a burrito folding in the bottom right corner first and folding the left and right sides next. At this step, you should have one "flap" left. Tightly but gently roll until there's no flap let and you should have a perfectly rolled egg roll!
How you cook the egg rolls are up to you and what gadgets you have. I fried mine in about a cup of oil but you can bake these or air fry them too!
Avocado Ranch Dipping Sauce
In a bowl, place avocado, mayo, ranch seasoning, lime judge, milk and sriracha and stir until creamy and well combined. Adjust to your tasting and refrigerate.

Tips
- For best results, allow your mixture to cool completely before assembling your egg rolls. My first batch was a fail. I didn't wait and the dough split open.
- Freeze your rolls for at least one hour (2 hours is best), this helps to keep the egg rolls tightly secured during the cooking process.
- While your egg rolls freeze would be a great time to prepare the dipping sauce!
- Don't be afraid to start over. It took about two attempts before I was rolling like a champ!

Southwestern Egg Rolls with Spicy Avocado Ranch
Ingredients
Egg Roll Filling
- 1 cup Rotisserie Chicken
- 1 cup Black Beans
- 1 cup Shredded Queso Cheese
- ½ cup Spicy Pepper Jack
- 1.5 oz Cream Cheese
- 1 cup Corn
- 1 cup Spinach
- ¼ cup Green Onion
- ¼ cup Cilantro
- 1 cup Red Pepper
- 1 tablespoon Taco Seasoning
- ½ tablespoon Harissa Seasoning
Additional Ingredients
- Egg Roll Paper
- ¼ cup Water
Avocado Ranch
- 1 ripe Avocado
- ⅓ cup Mayo
- 1 tablespoon Dry Ranch Seasoning
- 1 wedge Lime
- ½ cup Milk
- 1 tsp Sriracha
Instructions
Egg Roll Filling
- Roughly chop rotisserie chicken, prep additional ingredients by rinsing black beans, shredding cheese, roughly chopping spinach, cilantro, red pepper, onion, green onion, and draining corn.
- In a saute' pan with 1 teaspoon of cooking oil, add red pepper, corn, cilantro, onion, black beans, green onion and onion.
- Saute' until veggies become soft and translucent. Add smoked salt (optional), pepper, taco seasoning, harissa rub, rotisserie chicken and stir until well blended.
- Add spinach, spicy pepper jack, cream cheese and mozzarella. Stir until the cheese starts to melt and ingredients will begin to start clumping together. Set filling aside and let cool (at least 30 minutes).
Egg Roll Assembly
- After filling has cooled, take one sheet/square of egg roll paper and place on a dry surface so that the shape of the square faces you
- In the center, place between 2-3 tablespoons of filling diagonal to the shape of the egg roll wrapper and ensure filling is spread evenly in the center. Be mindful to leave 1-2 inches of room on both sides for better wrapping.
- With your finger or small brush, add water to the perimeter of the pastry dough-this will help seal the ends.
- Fold the egg roll like a burrito folding in the bottom right corner first and folding the left and right sides next.
- At this step, you should have one "flap" left. Tightly but gently roll until there's no flap let and you should have a perfectly rolled egg roll!
- How you cook the egg rolls are up to you and what gadgets you have. I fried mine in about a cup of oil until golden brown but you can bake these or air fry them too!
Avocado Ranch Dipping Sauce
- In a bowl, place avocado, mayo, ranch seasoning, lime judge, milk and sriracha and stir until creamy and well combined. Adjust to your tasting and refrigerate.
Britney Brown says
I've made this recipe three times! It's so delicious, easy to make, and that Spicy Avocado Ranch dip is literally to die for! The flavor in this recipe is out of this world and I 100% will be making this recipe many many more times to come!!
Carita says
Thank you so much for the feedback, Britney! I've been meaning to circle back around to this recipe again. They are so delicious!
Michael Battle says
I’m going to take a stab at making these tonight.
Carita says
AWESOME! Can't wait to see how you and the family enjoy it. 🙂
Melanie Tagliaferro. Melanie's Creative Designs and More says
Can you make these and then freeze them and heat them up later? Going to make these tonight!
Carita says
You absolutely can! I've frozen them several times before baking. Just be sure to wrap them in paper towels (to keep them dry) and use a freezer safe product! 🙂
Robynn says
I have been making these for a long time and I add either diced jalapeños or serranos and they are always delicious! I usually make a chipotle ranch dip to go with them, because my family loves everything spicy.