Southwest Egg Rolls with Ranch Salsa Dipping Sauce
- Yield: 8 to 10 servings
- Prep Time:15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- 10 Frescados Taco-Style Flour Tortillas
- 2 avocados, peeled and pitted
- 3 green onions, thinly sliced
- 1 can (19 oz) black beans, rinsed and drained
- 1 cup shredded coleslaw mix (undressed)
- 1 cup shredded Monterey Jack or mozzarella cheese
- 3/4 cup corn kernels
- 1/4 tsp salt
- 1/2 cup ranch dressing
- 1/4 cup salsa
- Oil for deep-frying
Preheat oven to 450°F. In large bowl, mash avocado; stir in green onions, beans, coleslaw mix, cheese, corn and salt.
Wrap tortillas in foil and place in oven for 3 minutes or until warmed (tortillas are easier to roll when warm).
Place one tortilla on clean work surface; starting 1 inch (2.5 cm) in from edge, spoon some of the filling along bottom third of the tortilla. Fold in sides toward center, but without meeting at center. Fold bottom edge over filling, then roll up; brush with oil. Place on baking sheet. Repeat with remaining tortillas and filling.
Pour enough oil into saucepan to come halfway up sides; heat over medium heat until temperature reads 350°F on deep-fry thermometer. Deep-fry, in batches and turning occasionally, for about 5 minutes or until golden. Drain on paper towel–lined plate. In small bowl, stir together ranch dressing and salsa.
To serve, slice each roll in half diagonally. Serve with creamy ranch salsa on the side.
Per 1/10 recipe