Southwest Egg Rolls with Tangy Avocado Dip

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Southwest Eggrolls

  • 2 1/2 pounds skinless, boneless chicken breasts, cut into 1/2-inch slices
  • 5 tablespoons TABASCO® brand Original Red Sauce
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup shredded Pepper Jack cheese
  • 2 cups chopped cabbage
  • 2 cups chopped green onions
  • 1 cup cooked rice, cooled
  • 2 to 3 tablespoons chopped pickled jalapeños
  • About 50 egg roll wrappers
  • Oil for deep-frying

Tangy Avocado Dip

  • 2 avocados, peeled and mashed
  • 1 cup sour cream
  • 1 cup ranch dressing
  • 1/4 cup chopped cilantro
  • Juice and grated rind of 1/2 lime
  • 2 teaspoons TABASCO® brand Original Red Sauce


To make eggroll filling, combine chicken, TABASCO® Sauce, garlic, salt, and pepper in a bowl and mix well. Heat the 2 tablespoons oil in a large skillet over medium-high heat; add chicken and cook until no longer pink inside, about 5 minutes. Drain and cool, then chop finely.

Combine black beans, corn, cheese, cabbage, green onions, rice, and jalapeños in a large bowl. Stir in chopped chicken and mix well.

Spoon 1/4 to 1/2 cup mixture onto each egg roll wrapper and fold according to package directions. Heat several inches of oil to 350°F in a deep fryer. Fry egg rolls, a few at a time, for 4 to 6 minutes or until golden brown. Drain on paper towels.

To make dip, combine all dip ingredients in a food processor and process until smooth. Garnish with chopped lettuce and tomatoes, if desired, and serve with eggrolls.

Makes about 50 egg rolls (depending on size).

Finalist in the third national TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Jeff Miller, Columbus Fire Department.

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