Description
Chili’s Southwest Eggrolls are a crispy, flavorful appetizer packed with a delicious blend of Tex-Mex ingredients. These golden, crunchy eggrolls are filled with seasoned chicken, black beans, corn, spinach, cheese, and southwestern spices, creating a perfect balance of bold flavors and creamy textures. Served with a cool and tangy avocado-ranch dipping sauce, these eggrolls are a crowd-pleaser at any gathering. Whether you’re making them for game day, a party, or just as a fun dinner, they are guaranteed to be a hit.
Ingredients
Scale
For the Eggrolls:
- 2 cups cooked chicken breast, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup fresh spinach, chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup green onions, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 eggroll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
For the Avocado-Ranch Dipping Sauce:
- 1 ripe avocado, mashed
- 1/2 cup ranch dressing
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Ingredient Highlights
- Chicken: Shredded cooked chicken provides a hearty, protein-rich base for the filling.
- Black Beans and Corn: These add texture, color, and a classic southwestern flavor.
- Spinach: Fresh spinach brings a subtle earthiness and extra nutrients.
- Monterey Jack Cheese: This mild, creamy cheese melts beautifully, binding the filling together.
- Eggroll Wrappers: These fry up perfectly crispy, holding the filling together for that signature crunch.
Instructions
Prepare the Filling:
- In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, black beans, corn, spinach, red bell pepper, and green onions.
- Add the cumin, chili powder, garlic powder, salt, and black pepper. Stir until everything is evenly mixed.
Assemble the Eggrolls:
- Lay an eggroll wrapper on a clean surface, with one corner pointing towards you (like a diamond).
- Place about 2 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides. Roll the wrapper tightly towards the top.
- Brush the top corner with the beaten egg to seal the roll. Repeat with the remaining wrappers and filling.
Cook the Eggrolls:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the eggrolls in batches, turning occasionally, for about 3-4 minutes or until golden brown and crispy.
- Remove from the oil and drain on a paper towel-lined plate.
Make the Avocado-Ranch Dipping Sauce:
- In a small bowl, mash the avocado until smooth.
- Stir in the ranch dressing, lime juice, garlic powder, salt, and black pepper. Mix until well combined.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 10g
- Carbohydrates: 20g
- Protein: 10g