Southwest Egg Rolls With Fresh Guacamole Recipe

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Southwest Egg Rolls With Fresh Guacamole
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  1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
  2. Heat remaining 1 tablespoon vegetable oi, butterl in a medium saucepan over medium heat. Stir in green and red onion, garlic and red pepper. Cook and stir until onions are translucent or carmelized.
  3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
  4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
  5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
  6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until light golden brown.
  7. Drain on paper towels before serving.
  8. Fresh Guacamole:
  9. 1 avocado - peeled, pitted, and diced
  10. 1 roma (plum) tomato, diced
  11. 1/2 red onion, diced
  12. 1 serrano chile pepper, seeded and minced
  13. 1/2 teaspoon kosher salt
  14. 1/2 teaspoon ground black pepper
  15. 1/2 teaspoon garlic powder
  16. 1 teaspoon Worcestershire sauce
  17. 3 drops hot sauce
  18. 6 cilantro leaves, minced
  19. 1 tablespoon fresh lime juice
  20. Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2472 Kcal (10350 kJ)
Calories from fat 2209.15 Kcal
% Daily Value*
Total Fat 245.46g 378%
Cholesterol 81.93mg 27%
Sodium 824.08mg 34%
Potassium 709.4mg 15%
Total Carbs 43.22g 14%
Sugars 2.18g 9%
Dietary Fiber 6.16g 25%
Protein 32.39g 65%
Vitamin C 5.3mg 9%
Vitamin A 0.5mg 18%
Iron 2.7mg 15%
Calcium 397.2mg 40%
Amount Per 100 g
Calories 570.57 Kcal (2389 kJ)
Calories from fat 509.9 Kcal
% Daily Value*
Total Fat 56.66g 378%
Cholesterol 18.91mg 27%
Sodium 190.21mg 34%
Potassium 163.74mg 15%
Total Carbs 9.98g 14%
Sugars 0.5g 9%
Dietary Fiber 1.42g 25%
Protein 7.48g 65%
Vitamin C 1.2mg 9%
Vitamin A 0.1mg 18%
Iron 0.6mg 15%
Calcium 91.7mg 40%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 69.1
  • 70

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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