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Chili’s Southwest Egg Rolls with Avocado Ranch Dipping Sauce Recipe

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★★★★★

4.8 from 110 reviews

These Chili’s Southwest Eggrolls are a crispy, flavorful appetizer featuring a zesty blend of shredded chicken, black beans, corn, peppers, and melted Monterey Jack cheese, wrapped in a golden egg roll wrapper and fried to perfection. Served with a creamy avocado ranch dipping sauce, this recipe brings the taste of Southwest cuisine right to your kitchen, perfect as a party snack or a savory treat.

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 (adjust for desired spiciness)
  • 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

  1. Sauté the Vegetables: In a large or medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red bell peppers and sauté until tender. Then add green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir frequently and cook for about 3-4 minutes until the vegetables soften and the spices are fragrant.
  2. Mix Filling Ingredients: Transfer the cooked vegetables to a large bowl. Add the shredded cooked chicken breast and chopped fresh cilantro. Mix thoroughly, then add the shredded Monterey Jack cheese and mix again until well combined.
  3. Assemble the Egg Rolls: Place one egg roll wrapper on a clean, flat surface with a corner pointing towards you. Spoon about 1/4 cup of the filling onto the center of the wrapper. Fold the bottom corner over the filling, fold in the left and right sides tightly toward the center, then roll up tightly. Dab some water on the top corner to seal the wrapper. Repeat this process for all remaining wrappers and filling.
  4. Fry the Egg Rolls: Heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C). Carefully fry the egg rolls in batches, avoiding overcrowding, for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
  5. Prepare the Avocado Ranch Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth and creamy.
  6. Serve: Plate the hot egg rolls and serve immediately with the avocado ranch dipping sauce on the side for dipping. Enjoy your homemade Chili’s Southwest Egg Rolls!

Notes

  • You can adjust the level of spiciness by modifying the amount of jalapeno and cayenne pepper used.
  • Ensure the oil temperature is maintained at 375°F (190°C) for perfectly crispy egg rolls without absorbing excess oil.
  • The filling can be prepared a day in advance and refrigerated, making assembly quick and easy.
  • If you prefer a healthier version, you could bake the egg rolls in the oven at 400°F for 15-20 minutes, turning halfway through.
  • To prevent the wrappers from drying out, keep them covered with a damp cloth while assembling.

Keywords: Southwest egg rolls, Chili's egg rolls copycat, chicken egg rolls, appetizer recipe, avocado ranch sauce

Find it online: https://lieblingsmahlzeit.com/chilis-southwest-egg-rolls-with-avocado-ranch-dipping-sauce-recipe/