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Southwestern Egg Rolls: A Pressure Cooker Twist

Delicious southwestern egg rolls made in a pressure cooker, featuring a crispy golden crust with a spicy, cheesy, and creamy filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Pressure Cooker
  • 1 Skillet for frying

Ingredients
  

Main ingredients

  • ¾ cup SideDish Classic Ranch tangy kick
  • ½ avocado mashed up smooth
  • 1 tablespoon fresh lime juice for mashing
  • 1 tablespoon and ¼ cup avocado oil divided for cooking and mixing
  • ½ cup finely diced red bell pepper colorful and crisp
  • ½ cup finely diced red onion sharp and savory
  • 2 cloves garlic minced just enough zing
  • 1 teaspoon kosher salt seasoning
  • ½ teaspoon pepper seasoning
  • 1 tablespoon chili powder southwestern character
  • ½ teaspoon cumin southwestern character
  • 15 ounce can black beans drained and rinsed
  • 1 cup frozen corn sweet and easy
  • 1 cup small-diced rotisserie chicken cozy meatiness
  • 2 tablespoons freshly squeezed lime juice keeps flavors fresh
  • 1 tablespoon Tapatio hot sauce for heat
  • 4 cups baby spinach sneaky veggies
  • ½ cup low sodium chicken broth for the pressure cooker
  • 1 cup shredded pepperjack cheese melting magic
  • ¼ cup finely chopped fresh cilantro brightener
  • 8 burrito-sized flour tortillas egg roll wrappers

Instructions
 

Instructions

  • First, mash up avocado with lime juice, then stir in diced red bell pepper, onion, garlic, salt, pepper, and chili powder. Set that aside to let flavors mingle.
  • Mix ranch dressing with ¼ cup avocado oil in a bowl and keep it handy for dipping later.
  • Heat that last tablespoon of avocado oil in a skillet on medium; it’s gonna get your egg rolls crispy later.
  • Spoon the filling onto tortillas and roll up tight. Don’t forget to wet the edges with a little water to seal ‘em up good so filling don’t leak.
  • Now, place those rolls in the hot skillet and fry until golden on each side, about 3 to 4 minutes. This step ain’t pressure cooker but trust me, pays off.
  • After frying, pop the rolls in your pressure cooker with a little chicken broth, seal the lid, and cook on high pressure for 5 minutes. Use slow release here to keep everything juicy.

Notes

Wrap leftover egg rolls tight in plastic wrap or foil to keep moisture locked in. Store in airtight containers, fridge for up to 3 days before they start losing crispiness. Pop in the freezer if you’re saving ‘em longer, just make sure to separate with parchment paper so they don’t stick. When reheating, use an oven or air fryer to keep that crust crispy instead of soggy microwaving.