Chilis Southwest Eggrolls: 5 Reasons You'll Love Them

Chili’s Southwest Eggrolls are a delicious mix of chicken, beans, and spices wrapped in crispy skin, perfect for appetizers.

Scale

2 cups Cooked, shredded chicken (Substitute with shredded rotisserie chicken for convenience.)
1 can Black beans (Canned, rinsed, and drained.)
1 cup Corn (Fresh, canned, or thawed frozen.)
1 medium Red bell pepper (Diced.)
4 stalks Green onions (Diced.)
1 small Jalapeno pepper (Diced, adjust for spice preference.)
1/2 cup Fresh cilantro (Chopped.)
1 cup Frozen spinach (Thawed and chopped.)
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 cup Monterey Jack cheese (Shredded.)
1 package Egg Roll Wrappers (Substitute with spring roll wrappers.)
Oil for Frying (Vegetable oil preferred.)
1 cup Ranch dressing (Or any creamy dressing.)
1 ripe Avocado (Mashed.)
1/2 cup Buttermilk (Or milk and vinegar mix.)
1 tablespoon Lime juice (Or lemon juice.)
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder

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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced red bell pepper, green onions, jalapeno, corn, black beans, and chopped spinach. Sprinkle in the ground cumin, chili powder, salt, and cayenne pepper. Cook for 3-4 minutes until the vegetables are softened and tender.
Transfer the sautéed vegetables into a mixing bowl and let them cool slightly. Add in shredded cooked chicken, chopped cilantro, and shredded Monterey Jack cheese. Mix until well combined.
Lay an egg roll wrapper with one corner facing you. Place about 1/4 cup of the filling mixture in the center. Fold the bottom corner up and over the filling, then tuck in the sides. Roll it tightly, sealing the edge with a little water.
Heat vegetable oil in a deep pot or fryer to 375°F. Carefully drop in the eggrolls, cooking them in batches for 3-4 minutes until golden brown.
In a blender, combine ranch dressing, mashed avocado, buttermilk, lime juice, garlic powder, and onion powder. Blend until smooth.
Transfer the eggrolls to a plate lined with paper towels. Serve the hot eggrolls immediately with the creamy dipping sauce.