Print

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.

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

  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

Find it online: https://freshrecipehub.com/chilis-southwest-eggrolls-with-avocado-ranch-dipping-sauce-recipe/