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Chili's Southwest Eggroll recipe getting dipped in avocado sauce

Chili’s Southwestern Egg Rolls (Copycat Recipe with Avocado Ranch)

This Chili's Southwest Eggrolls recipe has seasoned chicken, black beans, corn, peppers, onions, and cheese wrapped in a crispy eggroll.
5 from 3 votes
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American

Ingredients
  

For the Egg Rolls:

  • 8 oz chicken breast cooked and shredded
  • 2 tabelspoons olive oil
  • 1/2 cup black beans canned, rinsed, and drained
  • 1/2 cup corn can use thawed frozen corn, canned, or fresh
  • 1/4 cup red bell pepper diced
  • 1/4 cup green onions diced
  • 1 jalapeno pepper diced, add more or less depending on how spicy you'd like your eggrolls to be.
  • 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
  • 1 medium ripe avocado mashed
  • 2 tablespoons buttermilk
  • 2 tablespoon chopped fresh cilantro
  • 1 & 1/2 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions
 

Egg rolls

  • in a large or medium skillet add the olive oil and saute the red bell peppers until tender. Add in the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper, and mix well. We want the veggies to get slightly softer than they already are. So cook for about 3-4 minutes stirring from time to time.
    2 tabelspoons olive oil, 1/2 cup black beans, 1/2 cup corn, 1/4 cup red bell pepper, 1/4 cup green onions, 1 jalapeno pepper, 3/4 teaspoon ground cumin, 3/4 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper
  • Transfer the veggies to a large bowl then add in the shredded chicken breast and the cilantro and mix well. Add in the shredded cheese and mix again.
    8 oz chicken breast, 2 tablespoons fresh cilantro, 1 cup Monterey Jack cheese
  • Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 1/4 cup of the filling onto the center of the wrapper.
    10-12 egg roll wrappers
  • Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the top corner. Repeat with the remaining wrappers and filling.
  • 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.
    Oil for frying

Dipping sauce

  • For the dipping sauce, combine ranch dressing, avocado, buttermilk, cilantro, white vinegar, salt, garlic powder, and cayenne pepper in a blender. Blend until smooth.
    1/2 cup ranch, 1 medium ripe avocado, 2 tablespoons buttermilk, 2 tablespoon chopped fresh cilantro, 1 & 1/2 teaspoon lime juice, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
  • Serve the egg rolls hot with the avocado ranch dipping sauce on the side. Enjoy your homemade Chili's Southwest Egg Rolls!
Keyword chili's southwest eggrolls, eggrolls, southwest
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