Description
Chili’s Southwest Eggrolls offer a delicious, crispy appetizer filled with seasoned chicken, black beans, corn, vegetables, and melted Monterey Jack cheese. Served with a creamy avocado ranch dipping sauce, this recipe brings a flavorful southwestern twist perfecto 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, 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
- 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 2-3 minutes. Then add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir and cook for 3-4 minutes, allowing the veggies to soften slightly.
- Prepare the Filling: Transfer the cooked vegetables to a large bowl. Add the shredded chicken breast and chopped cilantro. Mix thoroughly to combine. Then add the shredded Monterey Jack cheese and mix again until evenly incorporated.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean, flat 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 up over the filling, then fold in the sides tightly, and roll the wrapper tightly away from you. Use a small dab of water to seal the top corner. Repeat this process with the remaining wrappers and filling.
- Fry the Egg Rolls: Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully fry the egg rolls in batches for 3-4 minutes until they are golden brown and crispy. Remove the egg rolls with a slotted spoon and drain them on paper towels to remove excess oil.
- Make the Avocado Ranch Sauce: In a blender, combine the 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 alongside the avocado ranch dipping sauce. Enjoy immediately for the best crispiness and flavor.
Notes
- For a spicier kick, add extra jalapeno or cayenne pepper to the filling.
- Use fresh corn if available for a sweeter flavor, or canned corn for convenience.
- You can bake the egg rolls at 425°F for 15-20 minutes, turning halfway, as a healthier alternative to frying.
- Store leftover egg rolls in the fridge and reheat in an air fryer or oven for crispiness.
- Make sure to seal the egg roll wrappers tightly with water to prevent them from opening while frying.
Nutrition
- Serving Size: 1 egg roll with sauce
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
