Name: Chili’s Southwest Eggrolls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 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 (adjust for spiciness); 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 (vegetable or canola oil recommended); 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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Introduction

Chili’s Southwest Eggrolls are a delicious twist on a classic appetizer, packed with flavorful chicken, black beans, corn, and melted Monterey Jack cheese. Served with a creamy avocado ranch dipping sauce, they make a perfect snack or party treat that’s crispy on the outside and bursting with Southwest flavors inside.

A stack of golden brown, crispy egg rolls is placed on a round wooden board lined with crinkled brown parchment paper. Each egg roll is cut in half, showing layers inside filled with shredded chicken, bright yellow corn, black beans, red bell pepper pieces, and green herbs. The egg rolls have a bubbly and crunchy texture on the outside. Fresh green cilantro leaves decorate the white marbled surface around the board. In the background, a small wooden bowl holds a creamy light green sauce with garnish. A soft white cloth is casually draped behind the setup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (adjust 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

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

Instructions

Step 1: In a large or medium skillet, heat the olive oil over medium heat. Add the red bell pepper and sauté until tender, about 2-3 minutes.
Step 2: Add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Cook, stirring occasionally, for 3-4 minutes until the vegetables are slightly softened.
Step 3: Transfer the cooked vegetables to a large bowl. Stir in the shredded chicken breast, fresh cilantro, and shredded Monterey Jack cheese until well combined.
Step 4: Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 1/4 cup of the filling onto the center of the wrapper.
Step 5: Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a dab of water to secure. Repeat with remaining wrappers and filling.
Step 6: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Step 7: For the dipping sauce, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder in a blender. Blend until smooth.
Step 8: Serve the hot egg rolls with the avocado ranch dipping sauce on the side. Enjoy!

Tips & Variations

For a vegetarian option, omit the chicken and add more beans or diced avocado to the filling.
You can bake the egg rolls at 400°F (200°C) for 15-20 minutes instead of frying for a lighter version.
Adjust the jalapeno quantity or omit it to control the spice level.
Use fresh spinach instead of frozen for a fresher texture—just sauté it along with the other veggies.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for 10-12 minutes to crisp up the outside. The dipping sauce is best served fresh but can be stored refrigerated for up to 1 day.

How to Serve

The image shows five golden-brown, crispy folded wraps with various colorful fillings like red and yellow bell peppers, corn, and shredded chicken, arranged around a small wooden bowl of creamy light green sauce topped with fresh chopped herbs. The wraps have a crunchy texture with small burnt spots, and one is cut open, displaying the vibrant, mixed vegetable and chicken filling inside. The food is placed on crumpled brown paper, all set on a white marbled texture surface, with small green herb pieces sprinkled over the wraps and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg rolls ahead of time?

Yes, you can assemble the egg rolls and refrigerate them before frying. For best results, fry them within 24 hours of assembling.

What can I use if I don’t have buttermilk for the dipping sauce?

You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.