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–+ servings
Chili's Southwest Eggrolls Recipe

Crispy Chili's Southwest Eggrolls Recipe for Flavor Lovers

Delight in these Chili's Southwest Eggrolls, a crowd-pleasing appetizer packed with spices, chicken, and vibrant Tex-Mex flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 eggrolls
Course: Appetizers
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1 lb Chicken Breast substitute with cooked shredded beef or lentils for vegetarian option
  • 1 cup Black Beans rinsed and drained
  • 1 cup Corn fresh, canned, or thawed frozen
  • 1 medium Red Bell Pepper substitute with yellow or orange bell peppers
  • 3 stalks Green Onions adds mild onion flavor
  • 1 medium Jalapeno Pepper adjust quantity based on heat preference
  • ¼ cup Fresh Cilantro omit if not preferred
  • 1 cup Frozen Spinach opt for fresh spinach if available
  • 1 teaspoon Ground Cumin adjust based on personal taste
  • 1 teaspoon Chili Powder adjust based on personal taste
  • ½ teaspoon Salt adjust to taste
  • ¼ teaspoon Cayenne Pepper adjust to taste
  • 1 cup Monterey Jack Cheese substitute with cheddar or pepper jack for different flavors
  • 10 pieces Egg Roll Wrappers can use spring roll wrappers as an alternative
Cooking Ingredients
  • 1 tablespoon Olive Oil can replace with avocado oil or vegetable oil
  • as needed cups Oil for Frying vegetable or canola oil work best
Avocado Ranch Dipping Sauce Ingredients
  • 1 cup Ranch Dressing can substitute with a lighter dressing
  • 1 medium Avocado opt for guacamole for a different taste
  • ¼ cup Buttermilk milk with a splash of vinegar can substitute
  • 1 tablespoon Lime Juice lemon juice can be used if lime is unavailable
  • ½ teaspoon Garlic Powder adjust quantities to taste
  • ½ teaspoon Onion Powder adjust quantities to taste

Equipment

  • large skillet
  • Mixing Bowl
  • Blender
  • fryer or deep skillet
  • Baking Sheet

Method
 

Cooking Instructions
  1. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced red bell pepper and sauté for about 3 minutes. Stir in green onions, jalapeno, corn, black beans, and spinach. Season with ground cumin, chili powder, salt, and cayenne pepper. Cook for an additional 3-4 minutes until heated through.
  2. Combine Filling: Transfer vegetables to a mixing bowl and cool slightly. Mix in shredded chicken and chopped cilantro. Fold in Monterey Jack cheese.
  3. Roll Eggrolls: Lay an egg roll wrapper with one corner pointed toward you. Place about ¼ cup filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly, sealing with water.
  4. Cook Eggrolls: Heat enough oil to submerge eggrolls to 375°F. Carefully place rolled eggrolls in hot oil, frying in batches for 3-4 minutes until golden-brown. Drain on paper towels.
  5. Prepare Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, and lime juice. Blend until smooth, seasoning with garlic and onion powder.
  6. Serve: Transfer hot eggrolls to a serving platter with avocado ranch dipping sauce.

Nutrition

Serving: 2eggrollsCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 500mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 1800IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Best enjoyed warm, these crispy bites will impress at any gathering.

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