Name: Chili’s Southwest Eggrolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1/2 cup black beans; 1/2 cup corn; 1/4 cup red bell pepper, chopped; 1/4 cup green onions, chopped; 1 jalapeño pepper, finely chopped; 3/4 teaspoon ground cumin; 3/4 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 8 oz chicken breast, shredded; 2 tablespoons fresh cilantro, chopped; 1 cup Monterey Jack cheese, shredded; 10-12 egg roll wrappers; Oil for frying (enough for deep frying); 1/2 cup ranch dressing; 1 medium ripe avocado; 2 tablespoons buttermilk; 2 tablespoons chopped fresh cilantro; 1 1/2 teaspoons lime juice (or white vinegar); 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder

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Introduction

Chili’s Southwest Eggrolls are a delicious blend of vibrant vegetables, tender chicken, and melted cheese wrapped in a crispy egg roll wrapper. Served with a creamy avocado ranch dipping sauce, this appetizer brings bold southwestern flavors to your table. They’re perfect for sharing or enjoying as a fun snack.

A wooden round board holds several crispy, golden-brown rolled wraps, cut open to reveal three visible layers inside: shredded white chicken, bright yellow corn kernels, and small pieces of red bell pepper mixed with black beans and green herbs. The wraps are stacked on crinkled brown parchment paper. Bright green cilantro leaves are placed around the board, and a small wooden bowl filled with light green creamy dip is in the soft background on a white marbled surface. The scene has soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1/2 cup black beans
1/2 cup corn
1/4 cup red bell pepper, diced
1/4 cup green onions, chopped
1 jalapeno pepper, finely chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 oz chicken breast, shredded
2 tablespoons fresh cilantro, chopped
1 cup Monterey Jack cheese, shredded
10-12 egg roll wrappers
Oil for frying
1/2 cup ranch dressing
1 medium ripe avocado
2 tablespoons buttermilk
2 tablespoons chopped fresh cilantro
1 ½ teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Step 1: Heat 2 tablespoons olive oil in a large or medium skillet over medium heat. Add the red bell peppers and sauté until tender.
Step 2: Add green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper to the skillet. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften.
Step 3: Transfer the cooked vegetables to a large bowl. Add shredded chicken breast and fresh cilantro, mixing well. Then fold in the shredded Monterey Jack cheese.
Step 4: Lay one egg roll wrapper flat with a corner pointing toward you. Place about 1/4 cup of the filling in the center.
Step 5: Fold the bottom corner of the wrapper 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.
Step 6: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Step 7: For the dipping sauce, combine ranch dressing, avocado, buttermilk, cilantro, lime juice, salt, garlic powder, and onion powder in a blender. Blend until smooth.
Step 8: Serve the hot egg rolls with the avocado ranch dipping sauce on the side. Enjoy your homemade Chili’s Southwest Egg Rolls!

Tips & Variations

For extra heat, leave some jalapeno seeds in the filling or add a dash of hot sauce to the dipping sauce.
Substitute cooked shredded beef or turkey for chicken to change up the protein.
Make the filling a day ahead to save time when assembling the egg rolls.
Use a non-stick pan for sautéing the vegetables to prevent sticking and burning.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes to keep them crispy. The dipping sauce keeps well for 2-3 days refrigerated; stir well before serving.

How to Serve

The image shows a metal tray lined with brown parchment paper holding several golden-brown, crispy spring rolls. Each spring roll is tightly wrapped with a slightly bubbled, crunchy outside and sprinkled with small pieces of green herbs. Inside the translucent wrappers, you can see a mix of colorful ingredients including red, yellow, and dark bits, likely vegetables and beans. Around the tray, fresh green cilantro leaves are scattered, and there is a small white bowl with creamy, light green dip garnished with chopped herbs placed on a white marbled surface beside the tray. A soft white cloth is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the egg rolls instead of frying?

Yes, you can bake them at 425°F (220°C) for about 15-20 minutes, turning halfway through until golden and crispy. This is a healthier alternative to deep frying.

Can I prepare these egg rolls ahead of time?

Absolutely! Assemble the egg rolls and freeze them on a baking sheet until firm, then transfer to a freezer-safe bag. Fry or bake from frozen, adding a few extra minutes to the cooking time.