Chilis Southwest Eggrolls Delight

This crunchy Southwest eggroll recipe delivers the perfect combination of Tex-Mex flavors wrapped in a crispy shell. I've perfected this Chili's copycat after years of experimenting, and it's become our go-to appetizer for game days and family gatherings.

I first made these eggrolls for a Super Bowl party, and they disappeared faster than any other dish. Now my friends specifically request them whenever we get together, often asking if I can make a double batch because they go so quickly.

Ingredients

• Chicken breast: adds protein and makes these substantial enough for a meal
• Black beans: provide earthy flavor and fiber making these more filling
• Corn: adds sweetness and texture contrast against the crispy wrapper
• Red bell pepper: brings color and subtle sweetness to balance the spice
• Green onions: offer a mild onion flavor without overpowering other ingredients
• Jalapeño pepper: provides customizable heat choose seeds in or out based on preference
• Fresh cilantro: brightens the filling with its signature herbal notes
• Frozen spinach: sneaks in nutrition while blending perfectly with other flavors
• Ground cumin: delivers that essential smoky southwest base note
• Chili powder: creates authentic Tex Mex flavor use good quality for best results
• Monterey Jack cheese: melts beautifully and holds ingredients together
• Egg roll wrappers: create that perfect crispy exterior look for fresh ones in refrigerated section
• Avocado: provides creamy richness in the dipping sauce use perfectly ripe ones
• Ranch dressing: forms the tangy base of the dipping sauce

Step-by-Step Instructions

Sauté the Vegetables:

Heat olive oil in a skillet over medium heat and cook red bell peppers until they begin to soften, about 2 minutes. The peppers should maintain some texture while becoming slightly tender.

Add Remaining Vegetables and Seasonings:

Introduce green onions, jalapeño, corn, black beans, and spinach to the skillet along with cumin, chili powder, salt, and cayenne. Stir frequently while cooking for 3 to 4 minutes until vegetables soften slightly but still maintain texture. The spices need this heat to bloom their flavors fully.

Combine Filling Components:

Transfer the vegetable mixture to a large bowl and allow it to cool slightly for about 5 minutes. Add shredded chicken, cilantro, and Monterey Jack cheese, folding gently until thoroughly combined. The warm vegetables will slightly melt the cheese, helping bind everything together.

Fill and Roll Eggrolls:

Position an eggroll wrapper with one corner pointing toward you on a clean surface. Place approximately 1/4 cup of filling in the center. Fold the bottom corner over the filling, then bring in both side corners, and roll tightly toward the top corner. Use a small amount of water on the final corner to seal the wrapper completely.

Fry Until Golden:

Heat oil to 375°F in a deep fryer or heavy pot with at least 2 inches of oil. Fry eggrolls in small batches, about 3 to 4 at a time, for 3 to 4 minutes until they turn a deep golden brown. Be sure to maintain oil temperature between batches for consistent results.

Prepare Dipping Sauce:

Combine all dipping sauce ingredients in a blender and process until completely smooth. For a thicker texture, use less buttermilk, for a thinner sauce, add more gradually until desired consistency is reached.

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I discovered the secret to these eggrolls when visiting a friend in Texas who insisted that toasting the spices in with the vegetables makes all the difference. She was absolutely right! That simple technique transformed my recipe from good to restaurant-quality, and I've never looked back.

Make-Ahead Tips

These southwest eggrolls are perfect for preparing in advance. After rolling, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They'll keep for up to three months. When ready to serve, fry them directly from frozen, adding about 1 to 2 minutes to the frying time. The dipping sauce can also be made a day ahead and stored in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.

Baking Option

While deep frying gives the authentic restaurant texture, these eggrolls can also be baked for a lighter version. Preheat your oven to 425°F, place the eggrolls on a baking sheet lined with parchment paper, spray or brush lightly with oil, and bake for 15 to 20 minutes, turning halfway through, until golden and crispy. The texture won't be quite as crunchy as fried, but they're still delicious.

Serving Suggestions

Create a complete Tex Mex spread by serving these eggrolls alongside a bowl of tortilla chips with fresh salsa and guacamole. They pair wonderfully with Mexican rice and refried beans for a complete meal. For drinks, a cold margarita or Mexican beer complements the flavors perfectly. For a beautiful presentation, slice each eggroll diagonally and stand them up in a tall glass with the dipping sauce in a small bowl alongside.

Frequently Asked Questions

→ How do I make the filling for the egg rolls?

Sauté bell peppers, green onions, jalapeno, corn, black beans, and spinach with olive oil and spices. Add shredded chicken, cilantro, and Monterey Jack cheese for a flavorful filling.

→ How do I fold egg roll wrappers?

Place the wrapper with one corner pointing toward you. Add filling to the center, fold the bottom corner up, fold in the sides, and roll tightly. Seal with a dab of water.

→ How can I adjust the spice level?

Modify the amount of jalapeno, cayenne pepper, and chili powder to suit your preferred spice level.

→ What is the best oil for frying?

Use a neutral, high-smoke-point oil such as vegetable oil, canola oil, or peanut oil for frying.

→ Can I bake instead of frying?

Yes, brush the egg rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.