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Chili’s Southwestern Egg Rolls

Crispy Chili’s Southwestern Egg Rolls with Avocado Ranch Delight

Enjoy these homemade Chili’s Southwestern Egg Rolls filled with chicken, black beans, and cheese, served with a zesty avocado ranch dipping sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1 cup Shredded Chicken Cooked and shredded; can substitute with cooked turkey or omit for a vegetarian version.
  • 2 tablespoons Olive Oil For sautéing vegetables; can substitute with vegetable oil.
  • 1 can Black Beans Rinsed and drained; can substitute with pinto beans or omit for a lighter filling.
  • 1 cup Corn Canned, frozen, or fresh; sweet corn works best for flavor.
  • 1 medium Red Bell Pepper Diced; can replace with other colors of bell pepper.
  • 2 medium Green Onions Diced; can substitute with chives.
  • 1 medium Jalapeño Pepper Diced; omit for a milder flavor.
  • 1/4 cup Fresh Cilantro Chopped; can substitute with parsley.
  • 1 cup Frozen Spinach Thawed and chopped; can omit altogether.
  • 1 cup Monterey Jack Cheese Shredded; use cheddar cheese for a sharper flavor.
  • 10 pieces Egg Roll Wrappers For wrapping the filling; can substitute with spring roll wrappers.
Frying Ingredients
  • Oil Oil for Frying Needed for frying egg rolls; use canola or vegetable oil.
Avocado Ranch Dipping Sauce Ingredients
  • 1/2 cup Ranch Dressing Base for flavor.
  • 1 medium Ripe Avocado Mashed for creaminess.
  • 1/2 cup Buttermilk To thin out the dip.
  • 1 tablespoon Lime Juice Adds acidity.
  • to taste Salt Season to taste.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/4 cup Fresh Cilantro For flavor enhancement.

Equipment

  • Skillet
  • Blender
  • Deep fryer

Method
 

Cooking Instructions
  1. In a skillet, heat olive oil over medium heat. Add diced red bell pepper and sauté for 2-3 minutes until tender. Stir in green onions, jalapeño, corn, black beans, and thawed spinach. Season with cumin, chili powder, salt, and cayenne pepper. Cook for an additional 3-4 minutes.
  2. Transfer the sautéed mixture into a bowl. Add shredded chicken, chopped cilantro, and shredded Monterey Jack cheese. Gently mix until evenly combined.
  3. Take an egg roll wrapper and lay it flat. Scoop about 1/4 cup of filling onto the center. Fold the bottom corner over, tuck in the sides, and roll tightly. Use water to seal the edges.
  4. In a deep skillet, heat enough oil to submerge the egg rolls to 375°F (190°C). Carefully fry the egg rolls in batches for 3-4 minutes until golden brown. Drain on paper towels.
  5. In a blender, combine ranch dressing, mashed avocado, buttermilk, lime juice, salt, garlic powder, onion powder, and fresh cilantro. Blend until smooth.
  6. Serve the crispy egg rolls hot with avocado ranch dipping sauce.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Seal the egg rolls carefully to prevent leaking during frying. Fry in small batches for even cooking.

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