Description
These Chili’s Southwest Eggrolls are a delightful appetizer featuring a savory blend of shredded chicken, black beans, corn, vegetables, and spices wrapped in crispy egg roll wrappers. Served with a creamy avocado ranch dipping sauce, they are perfect for a flavorful snack or party treat.
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 cook until tender, about 3-4 minutes, stirring occasionally. Then add the green onions, diced jalapeno, corn, black beans, chopped spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir well and cook until the vegetables are slightly softened, about 3-4 minutes more.
- Combine the Filling: Transfer the cooked vegetable mixture to a large bowl. Add the shredded cooked chicken breast and chopped fresh cilantro. Mix well. Then add the shredded Monterey Jack cheese and mix again to combine all ingredients evenly.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface with one corner pointing towards 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 both side corners, and roll tightly towards the top corner. Use a small dab of water to seal the edge. 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 or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the Avocado Ranch Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, chopped fresh cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth and creamy. Adjust seasoning as needed.
- Serve: Serve the heated egg rolls hot with the avocado ranch dipping sauce on the side for dipping. Enjoy your homemade Chili’s Southwest Egg Rolls!
Notes
- For spicier egg rolls, add more diced jalapeno or a pinch of cayenne pepper to the filling.
- You can substitute chicken breast with cooked shredded turkey or tofu for a variation.
- If you prefer baking instead of frying, brush the wrapped egg rolls with oil and bake at 400°F for 20-25 minutes until crispy.
- Ensure the egg roll wrappers are sealed well with water to prevent them from opening during frying.
- The avocado ranch sauce can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 egg roll with dipping sauce
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
