Chili’s Southwest Eggrolls Recipe

Introduction

Chili’s Southwest Eggrolls are a delicious twist on the classic appetizer, packed with seasoned chicken, black beans, corn, and cheese all wrapped in crispy eggroll wrappers. Paired with a creamy avocado ranch dipping sauce, they’re perfect for game day or a tasty snack.

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 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

Avocado Ranch Dipping Sauce Ingredients

• 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

1. Step 1: In a large or medium skillet, heat the olive oil over medium heat. Add the red bell peppers and sauté until tender. Then add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Cook, stirring occasionally, for about 3-4 minutes until the vegetables are slightly softer.
2. Step 2: Transfer the cooked vegetables to a large bowl. Add the shredded chicken breast and chopped cilantro, mixing well. Stir in the shredded Monterey Jack cheese until evenly combined.
3. Step 3: 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.
4. Step 4: Fold the bottom corner up 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.
5. Step 5: 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 to remove excess oil.
6. Step 6: To make 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.
7. Step 7: Serve the egg rolls hot with the avocado ranch dipping sauce on the side. Enjoy your homemade Chili’s Southwest Egg Rolls!

Tips & Variations

• For a vegetarian version, skip the chicken and add extra black beans or sautéed mushrooms instead.
• Adjust the jalapeno amount or remove seeds to control the spice level to your preference.
• Use a baking method by brushing egg rolls with oil and baking at 425°F (220°C) for 15-20 minutes for a lighter option.
• Fresh spinach can substitute frozen; just chop and sauté briefly before adding.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to restore crispiness. The avocado ranch sauce is best stored separately in the fridge for up to 2 days; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can prepare and roll the egg rolls ahead of time, then refrigerate them uncovered for a few hours. For longer storage, freeze them before frying and cook from frozen when ready.

What can I use instead of egg roll wrappers?

Wonton wrappers can be used as a substitute, though they are smaller and thinner. For a gluten-free option, look for rice paper wrappers but expect a different texture.

Chili’s Southwest Eggrolls Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

Chili’s Southwest Eggrolls are a delicious appetizer featuring a flavorful blend of shredded chicken, black beans, corn, peppers, and cheese, all wrapped in crispy egg roll wrappers and served with a creamy avocado ranch dipping sauce. This dish creatively combines southwestern flavors with the crunch of traditional egg rolls, making it perfect for gatherings or a tasty snack.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 10–12 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southwestern American

Ingredients

Scale 1x2x3x

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 amount for heat 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

1. Sauté the Vegetables: In a large or medium skillet, heat the olive oil over medium heat. Add the diced red bell peppers and sauté until tender. Then add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir and cook for about 3-4 minutes until the vegetables soften slightly, stirring occasionally.
2. Mix Filling Ingredients: Transfer the cooked vegetables to a large bowl. Add the shredded chicken breast and chopped fresh cilantro to the bowl and mix thoroughly. Then stir in the shredded Monterey Jack cheese until evenly combined.
3. Assemble Egg Rolls: Lay an egg roll wrapper on a clean 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 over the filling, then fold in the sides, and roll tightly toward the top corner. Dab a little water on the top corner to seal the egg roll. Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls: Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully fry the egg rolls in batches for 3-4 minutes or until they are golden brown and crispy. Remove and drain on paper towels.
5. Prepare Avocado Ranch Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until the mixture is smooth and creamy.
6. Serve: Serve the hot egg rolls immediately with the avocado ranch dipping sauce on the side for dipping. Enjoy your homemade Chili’s Southwest Eggrolls!

Notes

• Adjust jalapeno quantity according to desired spice level.
• Frozen spinach should be fully thawed and excess water squeezed out before use.
• If desired, you can bake the egg rolls at 400°F for 15-20 minutes as a healthier alternative.
• For crispier texture, drain fried egg rolls on paper towels before serving.
• Leftover dipping sauce can be refrigerated for up to 2 days.

Keywords: Chili’s Southwest Eggrolls, chicken eggrolls, southwestern appetizer, crispy eggrolls, avocado ranch sauce, homemade egg rolls, fried egg rolls