Description
These Chili’s Southwest Eggrolls are a flavorful and crispy appetizer filled with shredded chicken, black beans, corn, peppers, spinach, and seasoned with southwestern spices. Paired with a creamy avocado ranch dipping sauce, they make a perfect snack or starter.
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, add more or less depending on desired 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
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
- Sauté the vegetables: In a large or medium skillet, heat the olive oil over medium heat. Add the diced red bell peppers and sauté until tender, about 3-4 minutes. Then add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir occasionally and cook until the vegetables soften slightly, about 3-4 minutes.
- Mix filling ingredients: Transfer the cooked veggies to a large bowl. Add the shredded chicken breast and chopped fresh cilantro, then mix well. Next, add the shredded Monterey Jack cheese and stir until combined thoroughly.
- Fill the egg roll wrappers: Place an egg roll wrapper on a clean flat surface with one corner pointed toward you. Spoon about 1/4 cup of the filling into the center of the wrapper.
- Roll the egg rolls: Fold the bottom corner of the wrapper up over the filling, then fold in the two side corners. Roll tightly toward the top corner. Dab a little water on the top corner to seal the egg roll. Repeat this process until all filling and wrappers are used.
- Fry the egg rolls: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain them on paper towels.
- Make the 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 egg rolls with the avocado ranch dipping sauce on the side. Enjoy your homemade Chili’s Southwest Egg Rolls!
Notes
- Adjust the amount of jalapeno to control the spiciness of the egg rolls.
- Frying at the correct temperature ensures the egg rolls are crispy and not greasy; use a thermometer for precision.
- You can bake the egg rolls at 400°F for 15-20 minutes as a healthier alternative, turning halfway through.
- Substitute Monterey Jack cheese with a blend of cheddar and mozzarella if desired.
- If you don’t have buttermilk for the dipping sauce, substitute with milk and a teaspoon of lemon juice or vinegar.
- Use fresh spinach instead of frozen for a fresher flavor if preferred.
Nutrition
- Serving Size: 1 egg roll with dipping sauce
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
