Description

Chili’s Southwest Eggrolls are crispy, golden fried egg rolls stuffed with a flavorful mixture of shredded chicken, black beans, corn, bell peppers, jalapenos, spinach, cilantro, and Monterey Jack cheese. Served with a creamy avocado ranch dipping sauce, these southwestern-inspired appetizers are perfect for parties or a tasty snack.

Ingredients

Scale

Egg Rolls:

8 oz chicken breast, cooked and shredded
2 tablespoons olive oil
1/2 cup black beans, canned, rinsed, and drained
1/2 cup corn, thawed frozen, canned, or fresh
1/4 cup red bell pepper, diced
1/4 cup green onions, diced
1 jalapeno pepper, diced (add more or less to taste)
2 tablespoons fresh cilantro, chopped
1/3 cup frozen spinach, thawed and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon cayenne pepper
1 cup Monterey Jack cheese, shredded
10–12 egg roll wrappers
Oil for frying

Avocado Ranch Dipping Sauce:

1/2 cup ranch dressing
1 medium ripe avocado, mashed
2 tablespoons buttermilk
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Sauté Vegetables: In a large or medium skillet, heat olive oil over medium heat. Add the red bell peppers and sauté until tender, about 3-4 minutes. Then add green onions, jalapeno, corn, black beans, spinach, cumin, chili powder, salt, and cayenne pepper. Stir occasionally and cook for an additional 3-4 minutes until the vegetables are slightly softened.
Mix Filling: Transfer the sautéed vegetables to a large bowl. Add shredded chicken breast and chopped fresh cilantro. Mix well to combine. Then add shredded Monterey Jack cheese and mix again until all ingredients are evenly incorporated.
Assemble Egg Rolls: Place an egg roll wrapper on a clean flat surface with one corner pointing toward you. Spoon about 1/4 cup of the filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly, and roll up to the top corner. Use a dab of water to seal the edge securely. Repeat with remaining wrappers and filling.
Fry Egg Rolls: Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully fry egg rolls in batches for 3-4 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Prepare Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth and creamy.
Serve: Serve the hot, crispy Southwest egg rolls with the creamy avocado ranch dipping sauce on the side. Enjoy immediately for best flavor and texture.

Notes

Adjust jalapeno quantity to control the spice level of the filling.
Use fresh corn or frozen/thawed corn according to availability and preference.
Be sure to seal the egg rolls well to prevent filling leakage during frying.
You can bake the egg rolls at 400°F (200°C) for about 15-20 minutes as a healthier alternative to frying.
For gluten-free, substitute egg roll wrappers with gluten-free alternatives if available.
Leftover cooked filling can be stored up to 2 days in the refrigerator before assembling and frying.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Southwestern American

Nutrition

Serving Size: 1 egg roll with 2 tablespoons dipping sauce
Calories: 280
Sugar: 2 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 45 mg

Keywords: Southwest egg rolls, chicken egg rolls, avocado ranch dip, crispy appetizers, southwestern eggrolls, Chili's egg roll copycat