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Southwest ME'EAT Egg rolls with an Avocado Ranch Dip

RollinGreens ground Taco ME’EAT, Black beans and Cheddar cheese, rolled in eggroll wrappers served with an avocado ranch dip.


Serves: 2-4 people for appetizer

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water (Ground Taco)
  • 2 tbsp olive oil (Ground Taco)
  • 6-8 Eggroll wraps
  • ½ can cooked black beans
  • ½ avocado (Avocado Ranch Dip)
  • ½ cup sour cream (Avocado Ranch Dip)
  • ½ cup Half & Half (Avocado Ranch Dip)
  • 1 tbsp Ranch dip seasoning (Avocado Ranch Dip)
  • 3-4 cups frying oil (high burn point oil like avocado or sunflower oil)
  • 1/8 cup arrowroot or any starch (corn may be most used)
  • 2 green onions for garnish (optional)


  • Add 2 cups water to a medium pot or pan.
  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco ME’EAT pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • In a large mixing bowl, add ½ can strained black beans, 1 cup shredded cheddar cheese and half of cooked RollinGreens Ground Taco ME’EAT and mix.
  • On a cutting board, place one or two eggroll wrappers at a time, corner facing to the top of board, and add 1/4-1/2 cup of southwest of mix to the center of each.
  • In a small bowl, add cold water. Cover the edges of the wraps with a damp finger, dipping the finger into the bowl of water.
  • Fold bottom corner up over the filling, pushing down on the filling making sure it is packed tight. Then roll a half inch then fold in the corners. Finish each eggroll by pulling toward you to compact the roll, then finish rolling to the end corner.
  • Place starch onto small baking tray or large plate in a corner, once eggrolls are rolled, dip and dust each eggroll in starch. Place on opposite side of tray or plate. Repeat until all eggrolls are prepped.
  • In a blender, add ½ avocado, ½ cup sour cream, cup Half & Half and 1 tbsp Ranch dip seasoning and blend. When dip is smooth, remove from the blender and add to small serving bowl. Cover with cellophane make sure the cellophane touches the dip. This will make sure your dip doesn’t oxidize and turn brown. Place into refrigerator.
  • Add frying oil to medium sized pot and heat to medium temperature (375 Degrees F.). Once oil is up to temperature, place two eggrolls in at a time. Make sure all sides cook until golden brown. Remove from oil and place onto a cutting board with a paper towel to remove an excess oil.
  • Wash and slice ¼ inch rounds of your green onion and place on your serving plate.
  • Cut all eggrolls on a bias and place onto bed of green onions. Remove avocado ranch dip from refrigerator and uncover. Pace next to cut eggrolls and serve.

    -Enjoy Chef Ko