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Chili’s Southwestern Egg Rolls

Chili’s Southwestern Egg Rolls with Avocado Ranch Bliss

Enjoy Chili’s Southwestern Egg Rolls, a flavorful blend of chicken, veggies, and spices wrapped in crispy perfection.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 egg rolls
Course: Appetizers
Cuisine: Tex-Mex
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 2 tablespoons Olive Oil for sautéing
  • 1 cup Diced Red Bell Pepper
  • 1/2 cup Chopped Green Onions
  • 1 medium Diced Jalapeño Pepper adjust to taste
  • 1 cup Corn fresh or frozen
  • 1 cup Black Beans rinsed
  • 1 cup Thawed Frozen Spinach chopped
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Cayenne Pepper adjust to taste
  • 1 cup Shredded Chicken Breast
  • 1/2 cup Chopped Fresh Cilantro can be omitted
  • 1 cup Monterey Jack Cheese shredded
  • 8 pieces Egg Roll Wrappers
  • as needed for frying Oil can be replaced with an air fryer
Avocado Ranch Dip Ingredients
  • 1 ripe Avocado mashed
  • 1/2 cup Ranch Dressing
  • 1/4 cup Buttermilk can substitute with regular milk and vinegar
  • 1/4 cup Chopped Fresh Cilantro can be omitted
  • 1 tablespoon Lime Juice or lemon juice
  • 1/2 teaspoon Garlic Powder or fresh minced garlic
  • 1/2 teaspoon Onion Powder can be omitted

Equipment

  • large skillet
  • mixing bowl
  • deep fryer
  • food processor
  • Thermometer

Method
 

Cooking Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and sauté for about 3 minutes until tender.
  2. Add chopped green onions, diced jalapeño, corn, black beans, and thawed spinach. Sprinkle in ground cumin, chili powder, salt, and cayenne pepper. Cook for 3-4 minutes until heated through.
  3. Transfer the sautéed mixture to a mixing bowl. Add shredded chicken, chopped cilantro, and Monterey Jack cheese, stirring well to combine.
  4. Take an egg roll wrapper and place it with a corner facing you. Spoon about 1/4 cup of filling into the center. Wrap tightly and seal edges with water.
  5. Heat oil in a deep fryer or heavy pot to 375°F (190°C).
  6. Fry the egg rolls in batches for 3-4 minutes until golden brown. Remove with a slotted spoon to drain excess oil.
  7. For the avocado ranch dip, blend ranch dressing, mashed avocado, buttermilk, cilantro, lime juice, garlic powder, and onion powder until smooth.
  8. Serve the crispy egg rolls hot with the avocado ranch dip.

Nutrition

Serving: 1egg rollCalories: 210kcalCarbohydrates: 23gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 500mgPotassium: 260mgFiber: 4gSugar: 1gVitamin A: 1000IUVitamin C: 25mgCalcium: 150mgIron: 1.5mg

Notes

Ensure oil is at the right temperature for crispiness. Fry in batches and seal the edges tightly for best results.

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