Introduction

These Chili’s Southwest Eggrolls pack a flavorful punch with a hearty filling of chicken, black beans, corn, and cheese wrapped in crispy eggroll wrappers. They make a perfect appetizer or snack that’s easy to prepare and sure to impress.

The image shows several golden-brown, crispy egg rolls stacked on a round wooden board lined with crumpled brown paper. The egg rolls are cut in half, revealing layers filled with shredded chicken, bright yellow corn kernels, black beans, and chunks of red and green bell peppers, all mixed with green herbs. Fresh green cilantro leaves are scattered around the board on a white marbled surface. In the background to the top right, there is a small wooden bowl filled with a green creamy sauce, and a white cloth is softly draped nearby. The light highlights the crunchy texture of the egg rolls and the vivid colors of the filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Step 1: In a medium skillet, heat the olive oil over medium heat. Sauté the red bell peppers until tender, about 3-4 minutes. Add the green onions, jalapeno, corn, black beans, spinach, cumin, chili powder, salt, and cayenne pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 3-4 minutes.
Step 2: Transfer the sautéed vegetables to a large bowl. Add the shredded chicken breast and chopped cilantro, then mix well. Stir in the shredded Monterey Jack cheese until evenly combined.
Step 3: Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 1/4 cup of the filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Use a dab of water to seal the top corner. Repeat this process with the remaining wrappers and filling.
Step 4: Heat oil in a deep fryer or a large pot to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Step 5: To make the dipping sauce, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder in a blender. Blend until smooth.
Step 6: Serve the hot egg rolls with the avocado ranch dipping sauce on the side. Enjoy!

Tips & Variations

For an extra smoky flavor, add a pinch of smoked paprika to the filling spices.
Swap the chicken breast with cooked ground beef or turkey for a different protein option.
Use baked eggroll wrappers and bake at 400°F (200°C) for 15-18 minutes for a lighter version.
Add diced tomatoes or jalapeno to the dipping sauce for a fresh twist.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to crisp them back up. The avocado ranch sauce is best fresh but can be refrigerated for 1-2 days; stir well before serving.

How to Serve

The image shows a metal tray lined with light brown parchment paper holding nine golden-brown egg rolls, each about two to three layers of crispy fried wrapper tightly rolled around a filling that hints at mixed vegetables like red and green peppers visible through some thinner spots; the surface of each egg roll has uneven crisp textures with scattered small green cilantro leaves on top. To the left side of the tray, there is a small wooden bowl with a green creamy sauce, likely avocado-based, garnished with tiny chopped herbs, resting near loose cilantro leaves. A white cloth and more cilantro leaves form the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and refrigerate it. Make sure it’s cooled completely before storing. Assemble the egg rolls just before frying for best results.

What if I don’t have egg roll wrappers?

Wonton wrappers can be used as a substitute, though they are smaller and thinner. You may need to use less filling per wrapper and adjust frying time accordingly.