Chili Southwest Eggrolls are crispy, cheesy, and bursting with flavor. A party-perfect appetizer or weeknight dinner idea that’ll have everyone coming back for seconds!
These egg rolls are filled with tender chicken, black beans, sweet corn, spinach, red bell pepper and a little kick. These are perfect for dipping in that avocado ranch.
Chilis Southwest Egg Rolls serves: 12
Prep time: 15 minutes
Cook time: 15 minutes
You will need
• 1 avocado
• 1/2 cup sour cream
• 1/4 cup whole buttermilk
• 1 tablespoon ranch dressing mix
• 1 1/2 cups chopped rotisserie chicken
• 1 cup shredded colby jack cheese
• 1/2 cup frozen corn, thawed
• 1/2 cup drained and rinsed canned black beans
• 1/2 cup finely chopped fresh baby spinach
• 1/4 cup finely chopped red bell pepper
• 1/4 cup thinly sliced green onions
• 1 tablespoon finely chopped pickled jalapenos
• 1 1/2 tablespoons taco seasoning
• 12 egg roll wrappers
• 2 cups vegetable oil, for frying
1. In a small bowl mash up the avocado.
2. Whisk the avocado together with the sour cream, buttermilk and ranch dressing mix.
3. Place in the refrigerator until ready to serve.
4. In a large bowl combine the chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, jalapenos and taco seasoning.
5. Divide the filling among the egg roll wrappers. Do not overfill.
6. Roll the egg rolls up, making sure the ends are tucked in.
7. Heat your oil over medium high heat.
8. Fry the egg rolls in batches for 2-3 minutes per side until golden brown.
9. Slice and serve with the avocado ranch.
10. Garnish with a little cilantro or scallions and serve!
Tips and tricks!
• Do not overfill the egg roll wrappers, and fry the egg rolls in batches until golden brown.
• Leftovers can be reheated in an air fryer at 350°F for 5-8 minutes until crispy and warmed through.
Substitutions: You can switch out the Colby Jack cheese for another cheese. Pepper Jack cheese will add extra spice.
Variations: Add a little red pepper flake or more jalapenos for extra kick. You can also make bite-size egg rolls using wonton wrappers.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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