Chili's Southwest Eggrolls
Crispy and flavorful eggrolls filled with chicken, black beans, and spices, served with a creamy avocado ranch dipping sauce.
Ingredients
Main Ingredients
- 8 oz cooked shredded chicken breast
- 2 tablespoons olive oil
- 0.5 cup canned black beans rinsed and drained
- 0.5 cup corn canned, thawed frozen, or fresh
- 0.25 cup diced red bell pepper
- 0.25 cup diced green onions
- 1 whole jalapeño pepper diced, adjust for spice preference
- 2 tablespoons chopped fresh cilantro
- 0.33 cup frozen spinach thawed and chopped
- 0.75 teaspoon ground cumin
- 0.75 teaspoon chili powder
- 0.5 teaspoon salt adjust to taste
- 0.25 teaspoon cayenne pepper
- 1 cup shredded Monterey Jack cheese
- 10 12 egg roll wrappers
- 0.5 cup ranch dressing
- 1 medium ripe avocado mashed
- 2 tablespoons buttermilk
- 1.5 teaspoons lime juice
- 0.25 teaspoon salt
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
Instructions
- In a medium skillet, heat the olive oil over medium heat. Add the diced red bell pepper and sauté until tender, about 3-4 minutes.
- Stir in the green onions, jalapeño, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
- Transfer the cooked vegetable mixture to a large bowl. Add the shredded chicken and chopped cilantro, mixing well. Then, fold in the shredded Monterey Jack cheese until evenly combined.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 1/4 cup of the filling into the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly to enclose the filling, using a dab of water to seal the top corner. Repeat this process with the remaining wrappers and filling.
- In a deep fryer or large pot, heat oil to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes, or until they are golden brown and crispy. Drain on paper towels.
- For the dipping sauce, combine the ranch dressing, mashed avocado, buttermilk, cilantro, lime juice, salt, garlic powder, and onion powder in a blender. Blend until smooth.
- Serve the egg rolls hot with the avocado ranch dipping sauce on the side. Enjoy your delicious homemade Chili's Southwest Egg Rolls!
Notes
Feel free to adjust the spice level by adding more or less jalapeño. You can also add other vegetables like zucchini or carrots for extra flavor and nutrition.