Description
Recreate the magic of Chilis’ famous Southwestern egg rolls at home with this delightful recipe. Crispy on the outside and bursting with flavor on the inside, these egg rolls paired with creamy avocado ranch are perfect for any gathering.
Ingredients
Scale
- 8 oz chicken breast, cooked and shredded
- 2 tablespoons olive oil
- 1/2 cup black beans, canned, rinsed, and drained
- 1/2 cup corn
- 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
- 1/4 teaspoon cayenne pepper
- 1 cup Monterey Jack cheese, shredded
- 10–12 egg roll wrappers
- Oil for frying
- 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
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red bell pepper, green onions, jalapeno, and thawed spinach. Sauté for about 4-5 minutes until the vegetables are tender and fragrant.
- In a mixing bowl, combine the sautéed vegetables, shredded chicken, black beans, corn, chopped cilantro, cumin, chili powder, salt, and cayenne pepper. Mix well until all ingredients are evenly distributed, and set aside.
- Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Place about 2-3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a little water to seal the edges. Repeat until all filling is used.
- Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully add the egg rolls in batches, frying for about 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan for even cooking. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
- In a bowl, mix together the mashed avocado, ranch dressing, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Stir until well combined and creamy. Adjust seasoning to taste.
- Arrange the egg rolls on a platter and serve hot with the avocado ranch dip on the side. Enjoy the crispy texture and the burst of flavors!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: For a lighter option, brush the assembled egg rolls with olive oil and bake them at 400°F (200°C) for about 15-20 minutes. Ensure the oil is at the right temperature when frying to avoid greasy egg rolls.