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The Best Chili’s Southwest Eggrolls Recipe

The Best Chili's Southwest Eggrolls Recipe
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★★★★★

5 from 18 reviews

This recipe recreates Chili’s famous Southwest Eggrolls, featuring a delicious blend of shredded chicken, black beans, corn, bell peppers, jalapeno, and spices wrapped in crispy egg roll wrappers, served with a creamy and tangy avocado ranch dipping sauce.

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 (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 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

  1. Sauté the Vegetables: In a large or medium skillet, heat 2 tablespoons of olive oil over medium heat. Add diced red bell pepper and sauté until tender. Then add green onions, jalapeno, corn, black beans, chopped spinach, cumin, chili powder, salt, and cayenne pepper. Cook for 3-4 minutes until the vegetables are slightly softened, stirring occasionally.
  2. Prepare the Filling: Transfer the cooked vegetable mixture to a large mixing bowl. Add the shredded chicken breast and chopped fresh cilantro; mix thoroughly. Fold in the shredded Monterey Jack cheese until evenly distributed.
  3. Assemble the 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 into the center of the wrapper. Fold the bottom corner over the filling, fold in the sides tightly, then roll up the wrapper. Seal the top corner with a small dab of water. Repeat this process for all wrappers and filling.
  4. Fry the Egg Rolls: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes each until they are golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.
  5. Make the 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 smooth and creamy.
  6. Serve: Serve the hot Southwest Eggrolls with the avocado ranch dipping sauce on the side. Enjoy immediately for the best taste and texture.

Notes

  • Adjust the jalapeno quantity according to your desired spice level.
  • Use fresh or canned corn depending on availability; thaw frozen corn before using.
  • Make sure to seal the egg roll wrappers well to prevent filling leakage during frying.
  • For a healthier version, bake the egg rolls at 400°F (200°C) for 15-20 minutes instead of frying.
  • Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 2 days and reheated in an oven for best crispiness.

Nutrition

Keywords: Southwest egg rolls, Chili's copycat recipe, chicken egg rolls, avocado ranch dipping sauce, spicy egg rolls, appetizer recipe

Find it online: https://dailysimplerecipe.com/the-best-chilis-southwest-eggrolls-recipe/