Chili’s Southwest Eggrolls Recipe

Introduction

These Chili’s Southwest Eggrolls bring a flavorful twist to a classic appetizer. Filled with shredded chicken, black beans, corn, and spices, they offer a perfect balance of savory and spicy. Served with creamy avocado ranch dipping sauce, they are sure to impress at any gathering.

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 desired spice level)
• 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. Step 1: In a large or medium skillet, heat the olive oil over medium heat. Add the red bell pepper and sauté until tender. Stir in the green onions, jalapeno, corn, black beans, spinach, cumin, chili powder, salt, and cayenne pepper. Cook for 3-4 minutes, stirring occasionally, until the veggies soften slightly.
2. Step 2: Transfer the cooked vegetable mixture to a large bowl. Add the shredded chicken breast and chopped cilantro, mixing well. Then fold in the shredded Monterey Jack cheese until evenly combined.
3. Step 3: Place an egg roll wrapper on a clean surface with one 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 over the filling, then fold in the sides and roll tightly. Use a 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 until golden brown and crispy. Drain on paper towels.
6. Step 6: For the dipping sauce, combine ranch dressing, mashed avocado, buttermilk, 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!

Tips & Variations

• For extra crispiness, double-fry the egg rolls by frying them for 2 minutes, letting them rest briefly, then frying again until golden.
• To make this dish vegetarian, substitute the chicken with extra black beans or diced tofu.
• Adjust the jalapeno amount to control the heat level to your liking.
• Oven-bake the egg rolls at 425°F (220°C) for 15-20 minutes as a healthier alternative to frying.

Storage

Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to retain their crispiness. The avocado ranch sauce is best served fresh but can be stored separately in the fridge for up to 1 day; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Yes, store-bought rotisserie chicken works perfectly and saves time. Just shred the chicken before adding it to the filling.

What can I use if I don’t have egg roll wrappers?

Spring roll wrappers or won ton wrappers can be used as substitutes, but they may alter the texture slightly. Adjust cooking time accordingly to avoid burning.

Chili’s Southwest Eggrolls Recipe

Print Recipe

★★★★★

4.4 from 630 reviews

These Chili’s Southwest Eggrolls are a flavorful appetizer packed with shredded chicken, black beans, corn, bell peppers, jalapenos, and melted Monterey Jack cheese, all wrapped in crispy fried egg roll wrappers. Served with a creamy avocado ranch dipping sauce, they are the perfect blend of smoky, spicy, and cheesy flavors that make for an irresistible snack or party treat.

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

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 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

1. Sauté Vegetables: 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 green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir well and cook for an additional 3-4 minutes until the vegetables are softened, stirring occasionally.
2. Combine Filling: Transfer the cooked vegetable mixture to a large bowl. Add the shredded chicken breast and chopped fresh cilantro, mixing thoroughly. Then fold in the shredded Monterey Jack cheese until evenly combined.
3. Prepare Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner pointing towards you, forming a diamond shape. Spoon about 1/4 cup of the filling onto the center of the wrapper.
4. Roll Egg Rolls: Fold the bottom corner of the wrapper up and over the filling. Then fold in the two side corners toward the center and roll tightly toward the top corner. Moisten the final corner with a dab of water to seal the egg roll. Repeat this process with remaining wrappers and filling.
5. Fry 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 turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
6. Make 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.
7. Serve: Serve the hot, crispy Southwest egg rolls alongside the creamy avocado ranch dipping sauce and enjoy immediately for best flavor and texture.

Notes

• Adjust the amount of jalapeno and cayenne pepper according to your preferred spice level.
• Ensure the filling is not too wet to avoid soggy egg rolls.
• Use fresh or thawed spinach, squeezing out excess water before adding to the filling.
• Leftover egg rolls can be reheated in an air fryer for crispiness.
• If you prefer baking over frying, bake at 425°F (220°C) for 15-20 minutes turning halfway, though frying yields best crispiness.

Keywords: Southwest egg rolls, Chili’s copycat recipe, chicken egg rolls, appetizer, fried egg rolls, avocado ranch sauce, party snacks