Description
Chili’s Southwest Eggrolls are a delicious appetizer featuring shredded chicken, black beans, corn, peppers, and cheese wrapped in crispy egg roll wrappers, served with a creamy avocado ranch dipping sauce.
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
- 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
- Sauté Vegetables: In a large or medium skillet, heat the olive oil and sauté the red bell peppers until tender. Add green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper, stirring occasionally. Cook for about 4 minutes until vegetables are slightly softened.
- Mix Filling: Transfer the cooked veggies to a large bowl. Add shredded chicken breast and chopped cilantro, mixing well. Then add shredded Monterey Jack cheese and combine thoroughly.
- Prepare Egg Rolls: Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 1/4 cup of the filling onto the center of the wrapper.
- Roll Egg Rolls: Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Seal the top corner with a dab of water. Repeat with remaining wrappers and filling.
- Fry Egg Rolls: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 4 minutes or until golden brown and crispy. Drain on paper towels.
- Make Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth.
- Serve: Serve the hot egg rolls with the avocado ranch dipping sauce on the side and enjoy.
Notes
- Adjust jalapeno quantity to control spiciness.
- Use fresh or canned corn based on availability.
- For a lighter version, bake egg rolls at 400°F for 15-20 minutes, turning halfway.
- Ensure oil is hot enough to avoid soggy egg rolls.
- Use a dab of water or beaten egg to seal wrappers effectively.
- Leftover filling can be used in tacos or wraps.
Nutrition
- Serving Size: 1 egg roll with sauce
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
