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Chili’s Southwest Eggrolls Recipe

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★★★★★

4.5 from 89 reviews

Chili’s Southwest Eggrolls offer a delicious fusion of Tex-Mex flavors wrapped in a crispy golden egg roll. Filled with shredded chicken, black beans, corn, peppers, and Monterey Jack cheese, these egg rolls are perfectly paired with a creamy, zesty avocado ranch dipping sauce for an irresistible appetizer or 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 (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)

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

  1. Sauté Vegetables: Heat olive oil in a large or medium skillet over medium heat. Add diced red bell peppers and sauté until tender, about 2-3 minutes. Then add green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Cook for an additional 3-4 minutes, stirring occasionally, until vegetables are softened and well combined.
  2. Combine Filling: Transfer the sautéed vegetables into a large bowl. Add shredded chicken breast and chopped cilantro, mixing well. Then fold in shredded Monterey Jack cheese until evenly distributed through the filling.
  3. Assemble Egg Rolls: Place one egg roll wrapper on a clean surface with a corner pointing towards you, forming a diamond shape. 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 left and right sides tightly. Roll the wrapper upward to enclose the filling completely. Use a dab of water on the top corner to seal the egg roll. Repeat with remaining wrappers and filling.
  4. Fry Egg Rolls: Heat oil in a deep fryer or a large pot to 375°F (190°C). Carefully fry the 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.
  5. Prepare Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, fresh chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until the sauce is smooth and creamy.
  6. Serve: Serve the hot, crispy egg rolls alongside the creamy avocado ranch dipping sauce. Enjoy this flavorful appetizer immediately for best taste.

Notes

  • You can adjust the level of spiciness by adding more or less jalapeno and cayenne pepper.
  • Make sure to seal the egg roll wrappers well to prevent filling from leaking during frying.
  • Use oil with a high smoke point like vegetable or canola oil for frying.
  • Leftover egg rolls can be reheated in an oven to maintain crispiness instead of microwaving.
  • For a lighter version, egg rolls can be baked at 400°F for about 15-20 minutes or until golden and crispy.

Keywords: Southwest egg rolls, Chili's egg rolls copycat, chicken egg rolls, Tex-Mex appetizers, avocado ranch sauce

Find it online: https://nataliereeve.com/chilis-southwest-eggrolls-recipe/