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Chili’s Southwest Eggrolls Recipe

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★★★★★

4.8 from 102 reviews

Chili’s Southwest Eggrolls are a crispy, flavorful appetizer featuring a savory filling of sautéed vegetables, shredded chicken, and melted Monterey Jack cheese, all wrapped in crunchy egg roll wrappers and fried to golden perfection. Served with a creamy, zesty avocado ranch dipping sauce, this recipe combines Tex-Mex flavors with a satisfying crunch that’s perfect for sharing or snacking.

Ingredients

Scale

Egg Roll Filling

  • 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)

Dipping Sauce

  • 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

Instructions

  1. Sauté Vegetables: In a large or medium skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped red bell peppers and sauté until tender, about 2-3 minutes. Stir in green onions, jalapeño, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Cook for an additional 3-4 minutes, stirring occasionally, to soften the vegetables and develop flavors.
  2. Combine Filling: Transfer the sautéed vegetables to a large bowl. Add shredded chicken breast and chopped fresh cilantro. Mix until well combined. Then fold in shredded Monterey Jack cheese evenly through the mixture.
  3. Assemble Egg Rolls: Lay one egg roll wrapper on a clean, flat surface with one corner pointing toward you. Spoon about 1/4 cup of the filling mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper upward firmly and use a small dab of water to seal the top corner. Repeat this process with the remaining wrappers and filling.
  4. Fry Egg Rolls: Heat oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C). Carefully fry the egg rolls in batches for 3 to 4 minutes until they turn golden brown and crispy. Use a slotted spoon to transfer them onto paper towels to drain excess oil.
  5. Prepare Dipping Sauce: In a blender, combine ranch dressing, ripe avocado, buttermilk, chopped cilantro, lime juice (or white vinegar), salt, garlic powder, and onion powder. Blend until smooth and creamy.
  6. Serve: Serve the hot, crispy egg rolls with the creamy avocado ranch dipping sauce on the side. Enjoy immediately for best texture and flavor.

Notes

  • Be sure the oil is at the correct temperature (375°F) before frying to achieve a crispy texture without absorbing too much oil.
  • You can substitute chicken breast with shredded rotisserie chicken for convenience.
  • Adjust the spiciness by reducing or omitting the jalapeño and cayenne pepper.
  • If egg roll wrappers are unavailable, spring roll wrappers can be a substitute but may differ slightly in texture.
  • The avocado ranch dipping sauce can be made ahead and refrigerated for up to 1 day; bring to room temperature before serving.

Keywords: Chili's Southwest Eggrolls, Southwest Eggrolls, Tex-Mex Appetizer, Fried Egg Rolls, Chicken Egg Rolls, Avocado Ranch Sauce

Find it online: https://delishfamilyrecipe.com/chilis-southwest-eggrolls-recipe/