Chili’s Southwest Eggrolls with Avocado Ranch Dipping Sauce Recipe

Introduction

Chili’s Southwest Eggrolls are a delicious blend of shredded chicken, black beans, corn, and spices all wrapped in crispy egg roll wrappers. Served with a creamy avocado ranch dipping sauce, they make a perfect appetizer or snack for any occasion.

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 for spice level)
• 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

Ingredients 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. Step 1: In a large or medium skillet, heat olive oil over medium heat. Add diced red bell pepper and sauté until tender, about 2 minutes.
2. Step 2: Add green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir well and cook for 3-4 minutes until the vegetables are slightly softened, stirring occasionally.
3. Step 3: Transfer the cooked vegetables to a large bowl. Add shredded chicken and chopped cilantro, mixing thoroughly. Then fold in the shredded Monterey Jack cheese.
4. Step 4: Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 1/4 cup of the filling onto the center of the wrapper.
5. Step 5: Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a dab of water. Repeat with the remaining wrappers and filling.
6. Step 6: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy. Drain on paper towels.
7. Step 7: For 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.
8. Step 8: Serve the hot egg rolls with the avocado ranch dipping sauce on the side. Enjoy!

Tips & Variations

• For a vegetarian version, omit the chicken and add extra black beans or diced mushrooms.
• Adjust the heat by adding more or less jalapeno and cayenne pepper according to your preference.
• Use an air fryer for a lighter, less oily alternative to deep frying.
• Substitute Monterey Jack with pepper jack cheese for an extra spicy kick.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for 10-12 minutes or until crispy again. Keep the avocado ranch sauce refrigerated and consume within 2 days for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls and store them in the refrigerator for a few hours before frying. For best texture, fry just before serving.

Can I bake instead of fry the egg rolls?

Absolutely! Bake them on a greased baking sheet at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy.

Chili’s Southwest Eggrolls with Avocado Ranch Dipping Sauce Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

These Chili’s Southwest Eggrolls are a flavorful and crispy appetizer filled with shredded chicken, black beans, corn, fresh veggies, and Monterey Jack cheese. Paired with a creamy avocado ranch dipping sauce, they bring a delicious Southwestern twist perfect for game day or casual gatherings.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 10–12 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southwestern American

Ingredients

Scale 1x2x3x

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

1. Sauté the vegetables: In a large or medium skillet, heat the olive oil over medium heat. Add the red bell peppers and sauté until tender, about 2-3 minutes. Then add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir well and cook for 3-4 more minutes until the veggies soften, stirring occasionally.
2. Combine filling ingredients: Transfer the cooked vegetables to a large bowl. Add the shredded chicken breast and chopped fresh cilantro, mixing thoroughly. Then fold in the shredded Monterey Jack cheese until evenly distributed.
3. Prepare egg roll wrappers: Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you. Spoon approximately 1/4 cup of the filling onto the center of the wrapper.
4. Roll the egg rolls: Fold the bottom corner over the filling, then fold in the sides tightly. Roll the wrapper upwards to enclose the filling completely. Dab a little water on the top corner to seal the egg roll. Repeat this process with remaining wrappers and filling.
5. Fry the egg rolls: Heat oil in a deep fryer or a large heavy-bottomed pot to 375°F (190°C). Carefully place the egg rolls into the hot oil in batches, frying them for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
6. Make the 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.
7. Serve: Plate the hot egg rolls alongside the avocado ranch dipping sauce. Enjoy your homemade Chili’s Southwest Egg Rolls while they are warm and crispy.

Notes

• Adjust the jalapeno quantity to control spiciness according to your preference.
• Ensure the spinach is well thawed and drained to avoid excess moisture in the filling.
• You can bake the egg rolls at 400°F for 15-18 minutes as a healthier alternative to frying.
• Use fresh cheese for better melting; pre-shredded cheese can sometimes get dry.
• Make sure oil temperature is adequately maintained to achieve a crispy exterior without oily absorption.
• Store leftover fried egg rolls in an airtight container and reheat in the oven to keep crispiness.

Keywords: Southwest egg rolls, chicken egg rolls, avocado ranch sauce, fried appetizer, Chili’s copycat recipe, southwestern snack, crispy egg rolls