Chili’s Southwest Eggrolls with Avocado Ranch Dipping Sauce Recipe
Chili’s Southwest Eggrolls are a delicious and crispy appetizer filled with shredded chicken, black beans, corn, bell peppers, jalapeno, spinach, and Monterey Jack cheese, seasoned with southwestern spices. Paired with a creamy avocado ranch dipping sauce, these eggrolls bring the bold flavors of the Southwest right to your kitchen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10-12 eggrolls (serves 4-6) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern American
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 to taste)
- 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 (vegetable or canola oil recommended)
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
- Sauté the vegetables: In a large or medium skillet, heat the olive oil over medium heat. Add the diced red bell peppers and cook until tender, about 3-4 minutes. Then stir in the green onions, jalapeno, corn, black beans, and chopped spinach. Season the mixture with ground cumin, chili powder, salt, and cayenne pepper. Continue to cook while stirring occasionally for another 3-4 minutes until the vegetables have softened.
- Combine filling ingredients: Transfer the cooked vegetable mixture to a large bowl. Add the shredded chicken breast and chopped fresh cilantro, mixing thoroughly. Next, fold in the shredded Monterey Jack cheese until well combined.
- Prepare the eggroll wrappers: Lay an 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 mixture onto the center of the wrapper.
- Fold and roll: Fold the bottom corner over the filling, then fold in the left and right sides snugly. Roll the wrapper tightly toward the top corner. Dab a little water on the top corner to seal the eggroll. Repeat the process with the remaining wrappers and filling.
- Heat the oil: In a deep fryer or large heavy pot, heat oil to 375°F (190°C). Use enough oil to fully submerge the eggrolls.
- Fry the eggrolls: Fry the eggrolls in batches for 3-4 minutes each until they are golden brown and crispy. Use a slotted spoon or tongs to remove them and drain on paper towels to remove excess oil.
- Make the Avocado Ranch Dipping Sauce: In a blender or food processor, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until creamy and smooth.
- Serve: Serve the hot, crispy eggrolls immediately with the avocado ranch dipping sauce on the side. Enjoy this flavorful appetizer fresh!
Notes
- You can adjust the spiciness by adding more or less jalapeno and cayenne pepper.
- For a healthier twist, bake the eggrolls at 400°F (200°C) for 15-20 minutes, turning halfway through, instead of frying.
- Ensure the oil temperature stays consistent at 375°F to prevent greasy or undercooked eggrolls.
- Leftover filling can be used as a taco or burrito filling.
- If egg roll wrappers are not available, spring roll wrappers can be used as a substitute.
Keywords: Southwest eggrolls, Chili's eggrolls, chicken eggrolls, crispy appetizer, avocado ranch dip, southwestern flavors