Description
Chili's Southwest Eggrolls are crispy, flavorful eggrolls stuffed with seasoned shredded chicken, black beans, corn, peppers, onions, spinach, and Monterey Jack cheese, served with a creamy avocado ranch dipping sauce. Perfect as a tasty appetizer or snack with a satisfying southwestern twist.
Ingredients
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 (adjust for spice preference)
- 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
- Sauté Vegetables: In a large or medium skillet, heat olive oil and sauté red bell peppers until tender. Add green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Cook for about 3-4 minutes, stirring occasionally, until vegetables soften slightly.
- Mix Filling: Transfer the sautéed vegetables to a large bowl. Add shredded chicken breast and chopped cilantro, mixing well. Then add shredded Monterey Jack cheese and mix again to combine all ingredients evenly.
- Assemble 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 and Seal Egg Rolls: Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly towards the top corner. Use a dab of water to seal the edge. Repeat with remaining wrappers and filling.
- Fry Egg Rolls: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry egg rolls in batches for 3-4 minutes or until golden brown and crispy. Drain on paper towels to remove excess oil.
- Prepare Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth and creamy.
- Serve: Serve the hot, crispy southwest egg rolls with the creamy avocado ranch dipping sauce on the side for dipping. Enjoy immediately for best taste and texture.
Notes
- Ensure chicken is fully cooked and shredded before assembling the filling.
- Adjust jalapeno quantity based on desired spice level.
- Use fresh or thawed frozen spinach for best texture.
- Frying temperature is key: maintain 375°F for crispy egg rolls.
- Oil amount should be sufficient for deep frying, about 2-3 inches depth.
- Leftover eggrolls can be reheated in an oven or air fryer for crispiness.
- Avocado ranch sauce can be made ahead and refrigerated up to 24 hours.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
