Sort ingredients
badzima
QR Code
Listen
Pdf
Gather all ingredients.
Mash 1 avocado half with a fork until smooth and creamy in a small bowl. Save remaining avocado half for another use. Whisk in mayonnaise, buttermilk, and ranch seasoning until smooth. Cover and refrigerate avocado ranch dip until ready to use.
Stir together chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, pickled jalapeno, taco seasoning, and salt until well combined in a medium bowl.
Place about ½ cup of filling in the center of a tortilla. Fold in two sides of the tortilla over the filling and roll up very tightly. Secure seam with a toothpick. Transfer eggroll to a large plate. Repeat process with remaining tortillas and chicken mixture.
Pour oil to a depth of ½-inch in a 12-inch cast-iron skillet over medium-high until a thermometer reads 350 degrees F (175 degrees C), about 8 minutes. Add 3 to 4 eggrolls into hot oil, seam side down, and cook, until golden brown and crispy all over, 3 to 4 minutes, flipping halfway through cooking. Transfer to a paper towel lined plate to drain. Repeat with remaining eggrolls.
Remove toothpicks and slice each eggroll at an angle. Serve with avocado ranch dip.