Description
A copycat of Chili’s famous Southwest Eggrolls featuring crispy wrappers filled with seasoned chicken, beans, corn, peppers, and cheese, served with a creamy dipping sauce.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/3 cup red bell pepper, finely diced
- 1/3 cup green onion, sliced
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10 large egg roll wrappers
- Vegetable oil for frying
- 1/2 cup ranch dressing
- 2 tbsp chipotle sauce or adobo sauce (for dip)
Instructions
- In a large bowl, combine chicken, black beans, corn, bell pepper, green onion, cheese, chili powder, cumin, garlic powder, salt, and pepper.
- Place an egg roll wrapper on a flat surface with one corner facing you.
- Spoon filling into the center of the wrapper.
- Fold bottom corner over filling, fold in sides, and roll tightly, sealing edge with water.
- Repeat with remaining wrappers.
- Heat oil in a deep skillet to 175°C (350°F).
- Fry eggrolls in batches for 3–4 minutes until golden brown and crispy.
- Drain on paper towels.
- Mix ranch dressing and chipotle sauce to make the dipping sauce.
- Serve eggrolls hot with dipping sauce.
Notes
- Eggrolls can be air-fried at 190°C (375°F) for 10–12 minutes.
- Do not overfill wrappers.
- Serve with avocado ranch or salsa as alternatives.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwest American