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Chili's Southwest Eggrolls

Crispy Chili's Southwest Eggrolls: A Flavorful Game Day Treat

Enjoy these Chili's Southwest Eggrolls packed with chicken, beans, and cheese, perfect for any game day festivities.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 eggrolls
Course: Lunch
Cuisine: Southwestern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Chicken Breast, cooked and shredded Consider using shredded veggies for a vegetarian option.
  • 2 tablespoons Olive Oil Vegetable or canola oil can be used as substitutes.
  • 1/2 cup Black Beans, canned, rinsed and drained Pinto beans can substitute nicely or omit for a lighter filling.
  • 1/2 cup Corn Use canned, frozen, or fresh; diced zucchini can be an interesting alternative.
  • 1/4 cup Red Bell Pepper, diced Green bell pepper can be used for a less sweet flavor.
  • 1/4 cup Green Onions, diced Substitute with chopped onion if you prefer a stronger taste.
  • 1 Jalapeno Pepper, diced Omit for a milder flavor or add more for extra spice.
  • 2 tablespoons Fresh Cilantro, chopped Parsley can provide a milder herb flavor.
  • 1/3 cup Frozen Spinach, thawed and chopped Fresh spinach works equally well.
  • 3/4 teaspoon Ground Cumin Lends depth of flavor.
  • 3/4 teaspoon Chili Powder Adds warmth and rich color.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Cayenne Pepper Omit if you prefer a non-spicy version.
  • 1 cup Monterey Jack Cheese, shredded Cheddar or pepper jack can also provide a unique twist.
  • 10-12 Egg Roll Wrappers Look for vegetarian wrappers if needed.
For Frying
  • Oil for Frying An air fryer can be a healthier option.
For Avocado Ranch Dipping Sauce
  • 1/2 cup Ranch Dressing Base for the dip.
  • 1 Ripe Avocado, mashed Adds creaminess.
  • 2 tablespoons Buttermilk Thins the sauce.
  • 2 tablespoons Fresh Cilantro, chopped Adds a herby freshness.
  • 1.5 teaspoons Lime Juice Brings brightness.
  • 1/4 teaspoon Salt Enhances flavors.
  • 1/4 teaspoon Garlic Powder Adds depth of flavor.
  • 1/4 teaspoon Onion Powder A subtle flavor enhancer.

Equipment

  • Skillet
  • Large bowl
  • Deep fryer or large pot
  • Blender

Method
 

Step‑by‑Step Instructions
  1. In a skillet, heat olive oil over medium heat. Add diced red bell pepper and sauté for about 3-4 minutes until tender.
  2. Incorporate diced green onions, jalapeno, corn, black beans, and chopped thawed spinach. Add cumin, chili powder, salt, and cayenne pepper. Sauté for an additional 3-4 minutes.
  3. Transfer the sautéed mixture to a large bowl and let cool slightly. Add shredded chicken and chopped cilantro, mix in shredded Monterey Jack cheese.
  4. Lay out an egg roll wrapper with one corner pointing toward you. Spoon filling onto the center, fold the bottom corner up, tuck sides, and roll tightly. Seal edges with water.
  5. Heat oil to 375°F (190°C) in a deep fryer or large pot, verifying temperature for optimal frying.
  6. Carefully place egg rolls into hot oil. Cook for about 3-4 minutes until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
  7. Prepare the dipping sauce by blending ranch dressing, mashed avocado, buttermilk, and cilantro with lime juice, salt, garlic powder, and onion powder.
  8. Serve the freshly fried Chili's Southwest Eggrolls hot with the creamy avocado ranch dipping sauce.

Nutrition

Serving: 1eggrollCalories: 200kcalCarbohydrates: 20gProtein: 10gFat: 10gSaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store leftover eggrolls in an airtight container for up to 4 days. Reheat in an oven or air fryer to maintain crispiness.

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