Chili’s Southwest Eggrolls Recipe
Chili’s Southwest Eggrolls are a flavorful appetizer packed with shredded chicken, black beans, corn, fresh vegetables, spices, and melted Monterey Jack cheese, all wrapped in crispy egg roll wrappers and served with a creamy avocado ranch dipping sauce. This easy-to-make recipe combines Tex-Mex flavors with a crunchy fried outer layer, perfect for parties or game day snacks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10-12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
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, 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
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
- Prepare the vegetable filling: 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 diced green onions, jalapeno, corn, black beans, thawed chopped spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir to mix well and cook for an additional 3-4 minutes, allowing the vegetables to soften slightly while blending the spices.
- Combine filling ingredients: Transfer the cooked vegetable mixture into a large bowl. Add the shredded cooked chicken breast and chopped cilantro, tossing to combine. Stir in the shredded Monterey Jack cheese until evenly distributed throughout the filling.
- Assemble the egg rolls: Place an egg roll wrapper on a clean flat surface with one corner pointing toward you to form a diamond shape. 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 left and right sides snugly, and roll the wrapper tightly towards the remaining corner. Use a dab of water to moisten and seal the top corner to secure the egg roll. Repeat with remaining wrappers and filling.
- Fry the egg rolls: Heat oil in a deep fryer or a large heavy pot to 375°F (190°C). Carefully place the egg rolls in the hot oil in batches, avoiding overcrowding. Fry each batch for 3-4 minutes or until the wrappers are golden brown and crispy. Use a slotted spoon to remove the egg rolls and drain on paper towels to remove excess oil.
- Make the avocado ranch dipping sauce: In a blender, combine ranch dressing, mashed ripe avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until the mixture is smooth and creamy.
- Serve: Arrange the hot crispy Southwest egg rolls on a serving platter and serve alongside the avocado ranch dipping sauce. Enjoy immediately for the best texture and flavor.
Notes
- You can adjust the amount of jalapeno to control the heat level of the egg rolls.
- For a crispier texture, make sure the oil is fully preheated to 375°F before frying.
- Use fresh cilantro for best flavor in both the filling and dipping sauce.
- If you prefer, bake the egg rolls in a preheated oven at 425°F for 15-20 minutes, turning halfway for even crispness.
- Leftover egg rolls can be reheated in an air fryer or oven to restore crispiness.
Keywords: Chili's Southwest Eggrolls, Southwest egg rolls, chicken egg rolls, Tex-Mex appetizer, avocado ranch sauce, fried egg rolls
