Description
Chili’s Southwest Egg Rolls are the ultimate Tex-Mex appetizer, featuring a crispy golden shell packed with seasoned shredded chicken, black beans, corn, bell peppers, and Monterey Jack cheese. Each bite bursts with smoky, cheesy, and slightly spicy flavors, making them an instant favorite at parties, game nights, or family gatherings. Paired with a creamy avocado ranch dipping sauce, these homemade egg rolls are even better than the restaurant version. Whether you fry, bake, or air-fry them, they deliver a satisfying crunch with every bite!
Ingredients
Scale
For the Egg Rolls:
- 8 oz chicken breast, cooked and shredded
- 2 tbsp olive oil
- ½ cup black beans, rinsed and drained
- ½ cup corn (thawed frozen, canned, or fresh)
- ¼ cup red bell pepper, diced
- ¼ cup green onions, diced
- 1 jalapeño pepper, diced (adjust for spice preference)
- 2 tbsp fresh cilantro, chopped
- ⅓ cup frozen spinach, thawed and chopped
- ¾ tsp ground cumin
- ¾ tsp chili powder
- ½ tsp salt (adjust to taste)
- ¼ tsp cayenne pepper
- 1 cup Monterey Jack cheese, shredded
- 10–12 egg roll wrappers
- Oil for frying (vegetable or canola oil)
For the Avocado Ranch Dipping Sauce:
- ½ cup ranch dressing
- 1 medium ripe avocado, mashed
- 2 tbsp buttermilk
- 2 tbsp fresh cilantro, chopped
- 1½ tsp lime juice
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
Egg Rolls:
- Heat olive oil in a large skillet over medium heat. Sauté red bell peppers until tender.
- Add green onions, jalapeño, corn, black beans, spinach, cumin, chili powder, salt, and cayenne. Stir well and cook for 3-4 minutes until vegetables soften slightly.
- Transfer the mixture to a bowl. Stir in shredded chicken and cilantro. Add shredded cheese and mix until well combined.
- Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about ¼ cup of filling onto the center.
- Fold the bottom corner up over the filling, tuck in the sides, and roll tightly. Use a dab of water to seal the top edge. Repeat with the remaining wrappers.
- Heat oil in a deep fryer or large pot to 375°F (190°C). Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Dipping Sauce:
- In a blender, combine ranch dressing, mashed avocado, buttermilk, cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth.
- Serve the egg rolls hot with avocado ranch dipping sauce.
Notes
- Baking Option: Preheat oven to 375°F (190°C). Brush egg rolls with olive oil and bake for 15-20 minutes, flipping halfway through.
- Air-Fryer Method: Preheat air fryer to 375°F (190°C). Spray egg rolls with oil and cook for 10-12 minutes, flipping halfway.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes until crispy.
- Freezing Instructions: Freeze uncooked egg rolls for up to 3 months. Fry directly from frozen, adding 2-3 extra minutes to the cooking time.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex