Description

Chili’s Southwestern Egg Rolls are a crispy, flavorful appetizer filled with seasoned shredded chicken, black beans, corn, peppers, spinach, and melted Monterey Jack cheese, wrapped in a crunchy egg roll wrapper and deep-fried to perfection. Served with a creamy, tangy avocado ranch dipping sauce, these homemade egg rolls perfectly mimic the popular restaurant favorite with authentic Tex-Mex flavors.

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 (use thawed frozen corn, canned, or fresh)
1/4 cup red bell pepper, diced
1/4 cup green onions, diced
1 jalapeño pepper, diced (adjust quantity to preferred 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

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

Cook the Filling: In a large or medium skillet, heat olive oil over medium heat. Sauté the diced red bell peppers until tender, about 2-3 minutes. Add the green onions, diced jalapeño, corn, black beans, spinach, cumin, chili powder, salt, and cayenne pepper. Stir and cook for an additional 3-4 minutes until the vegetables soften and the spices are fragrant.
Combine Filling Ingredients: Transfer the cooked vegetable mixture to a large bowl. Add in the shredded cooked chicken breast and chopped fresh cilantro, stirring well. Finally, fold in the shredded Monterey Jack cheese until evenly mixed.
Roll the Egg Rolls: Place one egg roll wrapper on a clean surface oriented as a diamond with one corner pointing toward you. Spoon about 1/4 cup of filling into the center of the wrapper. Fold the bottom corner up over the filling, tuck in both side corners snugly, then roll tightly toward the top corner. Seal the edge with a dab of water using your finger. Repeat with remaining wrappers and filling.
Fry the Egg Rolls: Heat oil in a deep fryer or large heavy pot to 375°F (190°C). Fry the egg rolls in batches, ensuring they do not touch, for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Prepare the Avocado Ranch Dipping Sauce: In a blender or food processor, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth and creamy.
Serve: Serve the hot egg rolls immediately with the avocado ranch dipping sauce on the side for dipping. Enjoy this delicious homemade Chili’s Southwestern Egg Rolls appetizer!

Notes

You can prepare and roll the egg rolls ahead of time and refrigerate them in an airtight container until ready to fry within a few days.
For longer storage, freeze the rolled egg rolls for up to three months. Thaw in the refrigerator before frying.
Baking is an option for a lighter version: brush rolled egg rolls with olive oil, place on a parchment-lined baking sheet, and bake at 375°F for 15-20 minutes until crispy.
To avoid soggy egg rolls, ensure oil is fully heated to 375°F before frying and do not overcrowd the fryer.
To make a vegetarian version, simply omit the chicken and add extra vegetables such as bell peppers or mushrooms.
Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Reheat leftover egg rolls in an oven or toaster oven to restore crispiness.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: chili's southwest eggrolls, eggrolls, southwest, copycat, appetizer, chicken egg rolls, avocado ranch, tex-mex