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Chili's Southwest Eggrolls Recipe

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4.3 from 3 reviews

This Chili's Southwest Eggrolls recipe is a delicious appetizer featuring seasoned shredded chicken, black beans, corn, peppers, onions, spinach, and melted Monterey Jack cheese, all wrapped in crispy fried eggroll wrappers. Served with a creamy avocado ranch dipping sauce, these eggrolls offer a perfect balance of smoky, spicy, and fresh flavors, ideal for sharing or a flavorful snack.

Ingredients

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 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 (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 fresh cilantro, chopped
  • 1 1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions

  1. 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 they begin to soften, about 3-4 minutes. Then add the green onions, jalapeno, corn, black beans, thawed spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir well and cook for an additional 3-4 minutes to allow the flavors to meld and the veggies to soften slightly.
  2. Combine Filling: Transfer the cooked vegetable mixture to a large mixing bowl. Add the shredded cooked chicken breast and fresh cilantro. Mix thoroughly until combined. Next, fold in the shredded Monterey Jack cheese and mix again to evenly distribute.
  3. Prepare Eggroll Wrappers: Lay one egg roll wrapper flat on a clean surface with a corner pointing towards you, forming a diamond shape. Spoon about 1/4 cup of the chicken and vegetable filling onto the center of the wrapper.
  4. Wrap the Eggrolls: Fold the bottom corner of the wrapper over the filling, then fold in the two side corners tightly. Roll the wrapper upwards toward the top corner, sealing the edge with a dab of water to ensure it stays closed. Repeat this process for all remaining wrappers and filling.
  5. Fry the Eggrolls: Heat oil in a deep fryer or a large heavy-bottomed pot to 375°F (190°C). Carefully place the eggrolls in the hot oil in batches, frying for 3-4 minutes or until they turn golden brown and crispy. Remove the eggrolls with a slotted spoon and drain on paper towels to remove excess oil.
  6. Make the Avocado Ranch Dipping Sauce: In a blender or food processor, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth and creamy.
  7. Serve: Serve the hot, crispy Southwest eggrolls alongside the creamy avocado ranch dipping sauce. Enjoy immediately for the best flavor and texture.

Notes

  • Adjust jalapeno quantity to your preferred spice level.
  • For healthier cooking, you can bake eggrolls at 425°F for 15-20 minutes, turning halfway, instead of frying.
  • Make sure to seal the eggroll wrappers properly with water to prevent filling from leaking during frying.
  • Leftover eggrolls can be reheated in an air fryer to maintain crispiness.
  • Use fresh lime juice in the dipping sauce for the best flavor.

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