Name: Chili’s Southwest Eggrolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 8 oz chicken breast, cooked and shredded; 2 tablespoons olive oil; 1/2 cup black beans, canned, rinsed, and drained; 1/2 cup corn, can use thawed frozen corn, canned, or fresh; 1/4 cup red bell pepper, diced; 1/4 cup green onions, diced; 1 jalapeno pepper, diced (adjust for desired spiciness); 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; 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

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Introduction

Chili’s Southwest Eggrolls are a crispy, flavorful appetizer filled with shredded chicken, black beans, corn, and cheese. Paired with a creamy avocado ranch dipping sauce, these eggrolls bring a delicious southwestern twist to your snack or party platter.

The image shows crispy golden-brown egg rolls stacked on a round wooden board lined with brown parchment paper. The egg rolls are cut in half, revealing a colorful filling inside with shredded white chicken, bright yellow corn, black beans, red bell peppers, and bits of green herbs. Around the board, fresh green cilantro leaves are scattered on a white marbled surface. In the background, a white cloth and a wooden bowl filled with a creamy green sauce with chopped herbs are partially visible. The scene feels fresh and appetizing with warm tones and contrasting colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 for spice level)
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

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 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Step 1: 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.
Step 2: Add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Cook, stirring occasionally, for 3-4 minutes until the vegetables soften slightly.
Step 3: Transfer the cooked vegetables to a large bowl. Add the shredded chicken breast and chopped cilantro, then mix well. Stir in the shredded Monterey Jack cheese.
Step 4: Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 1/4 cup of the filling onto the center of the wrapper.
Step 5: Fold the bottom corner of the wrapper up over the filling, then fold in the sides and roll tightly. Dab a little water on the top corner to seal the egg roll. 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 or until golden brown and crispy. Drain on paper towels.
Step 7: For the dipping sauce, combine ranch dressing, mashed avocado, buttermilk, chopped 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!

Tips & Variations

For a vegetarian version, omit the chicken and add extra black beans or diced mushrooms.
To reduce heat, remove the seeds from the jalapeno before dicing.
Instead of frying, bake the egg rolls at 425°F (220°C) for 15-20 minutes for a lighter option.
Fresh spinach can be used instead of frozen; just sauté it briefly before mixing.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness. The avocado ranch sauce is best consumed fresh, but can be stored separately in the fridge for up to 2 days.

How to Serve

The image shows a close-up of golden brown crispy egg rolls on crinkled brown paper. One egg roll is whole and centrally placed near the top, showing a lightly bubbled and fried texture. Around it are four cut egg roll pieces, each revealing a colorful inside of shredded chicken, yellow corn, red and green peppers, and black beans. In the center, there is a round wooden bowl filled with creamy light green dipping sauce sprinkled with small green herb pieces. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the filling can be made a day ahead and refrigerated. Bring it to room temperature before assembling the egg rolls for easier wrapping.

What can I use if I don’t have egg roll wrappers?

You can substitute wonton wrappers, but they are smaller, so use less filling per roll. Alternatively, thin spring roll wrappers may also work but adjust cooking times accordingly.