Description

These Chili’s Southwest Eggrolls are a flavorful and crispy appetizer featuring a delicious filling of shredded chicken, black beans, corn, vegetables, spices, and melted Monterey Jack cheese, wrapped in golden egg roll wrappers and fried to perfection. Served with a creamy avocado ranch dipping sauce, they are perfect for sharing or enjoying as a tasty snack.

Ingredients

Scale

For the 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 (can use thawed frozen corn, canned, or fresh)
1/4 cup red bell pepper diced
1/4 cup green onions diced
1 jalapeno pepper diced
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
1/4 teaspoon cayenne pepper
1 cup Monterey Jack cheese shredded
10-12 egg roll wrappers
Oil for frying

For the 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

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Instructions

Prepare the veggie filling: In a large or medium skillet, heat the olive oil over medium heat and sauté the diced red bell peppers until tender. Add the diced green onions, jalapeno, corn, black beans, thawed chopped spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir occasionally and cook for about 3-4 minutes until the vegetables soften slightly.
Combine filling ingredients: Transfer the sautéed veggies to a large bowl. Add the shredded cooked chicken breast and chopped fresh cilantro. Mix well to combine. Then add the shredded Monterey Jack cheese and mix again to evenly distribute the cheese throughout the filling.
Fill the egg roll wrappers: Place one egg roll wrapper flat on a clean surface with a corner pointing towards you. Spoon about 1/4 cup of the filling mixture onto the center of the wrapper.
Roll the egg rolls: Fold the bottom corner of the wrapper up over the filling, then fold in the sides tightly. Roll the wrapper upward to encase the filling fully. Dab a little water on the top corner to seal the egg roll. Repeat this process with the remaining wrappers and filling.
Fry the egg rolls: Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully fry the egg rolls in batches for 3-4 minutes or until they are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
Make the avocado ranch dipping sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, chopped fresh cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth and creamy.
Serve: Serve the hot, crispy egg rolls alongside the avocado ranch dipping sauce for dipping. Enjoy your homemade Chili’s Southwest Eggrolls!

Notes

For a spicier egg roll, add more diced jalapeno or cayenne pepper to the filling.
You can substitute Monterey Jack cheese with a mild cheddar or pepper jack for a different flavor.
Use fresh spinach if preferred instead of frozen; just sauté until wilted.
If you want to bake instead of fry, brush the egg rolls with oil and bake at 400°F for 15-20 minutes until crispy.
Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag to have ready-to-fry snacks later.
Make sure the oil is hot enough before frying to avoid greasy egg rolls.

Nutrition

Serving Size: 1 egg roll with sauce
Calories: 280 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 45 mg