Description
Delicious and crispy Southwest Eggrolls inspired by Chili’s, packed with shredded chicken, black beans, corn, and Monterey Jack cheese, served with a creamy 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 (can use thawed frozen corn, canned, or fresh)
- 1/4 cup red bell pepper diced
- 1/4 cup green onions diced
- 1 jalapeno pepper diced
- 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 teaspoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- 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, about 3-4 minutes. Then add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir occasionally and cook until the veggies become slightly softer, about 3-4 minutes.
- Mix the Filling: Transfer the cooked vegetables to a large bowl. Add the shredded cooked chicken breast, chopped fresh cilantro, and shredded Monterey Jack cheese. Mix everything well to combine all the flavors evenly.
- Assemble the Egg Rolls: 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. Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Use a dab of water to seal the top corner. Repeat this process with the remaining wrappers and filling.
- 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 turn golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Prepare the Dipping Sauce: In a blender, combine the 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. Enjoy your homemade Chili’s Southwest Egg Rolls!
Notes
- For a spicier kick, add more jalapeno or cayenne pepper to the filling.
- You can bake the egg rolls at 400°F for 15-20 minutes instead of frying for a healthier option.
- Use fresh corn if available for the best flavor, but canned or frozen corn works well too.
- Make sure to seal the egg roll wrappers well using water to avoid the filling leaking out during frying.
- The dipping sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
- Leftover cooked chicken can be used instead of cooking fresh chicken breast.
Nutrition
- Serving Size: 1 egg roll with sauce
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 40 mg
