Description
Crispy, flavorful Chili’s Southwest Eggrolls filled with seasoned chicken, black beans, corn, and cheese, served with a creamy avocado ranch dipping sauce. Perfect appetizer or snack for any occasion.
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 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
Instructions
- Prepare the veggies: In a large or medium skillet, heat olive oil over medium heat. Add the diced red bell peppers and sauté until tender, about 3-4 minutes.
- Cook the filling: Add the green onions, jalapeno, corn, black beans, thawed and chopped spinach, ground cumin, chili powder, salt, and cayenne pepper to the skillet. Stir well and cook for another 3-4 minutes until veggies soften slightly.
- Mix filling ingredients: Transfer the cooked vegetables to a large bowl. Add the shredded cooked chicken breast, chopped fresh cilantro, and shredded Monterey Jack cheese. Mix everything together thoroughly to combine.
- Assemble egg rolls: Lay 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. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Use a small dab of water to seal the top corner. Repeat with remaining wrappers and filling.
- Heat oil and fry: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry egg rolls in batches for 3-4 minutes or until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make 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 egg rolls with avocado ranch dipping sauce on the side. Enjoy your homemade Chili’s Southwest Egg Rolls!
Notes
- You can adjust the jalapeno quantity to control the heat level of the egg rolls.
- Use fresh corn or thawed frozen corn based on your preference or availability.
- For a healthier option, bake the egg rolls at 400°F for 15-20 minutes instead of frying.
- Ensure the oil temperature is correct to prevent greasy egg rolls.
- If you prefer vegetarian, omit the chicken and add extra beans or vegetables.
- Wrap unused egg roll wrappers tightly in plastic wrap and store in the refrigerator.
Nutrition
- Serving Size: 1 egg roll with dipping sauce
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
