Copycat Chili’s Southwestern Eggrolls Recipe
Copycat Chili’s Southwestern Eggrolls are a delicious and crispy appetizer featuring a savory filling of shredded chicken, black beans, corn, cheese, and fresh vegetables, all wrapped in small flour tortillas and fried to golden perfection. Paired with a creamy avocado ranch dip, these eggrolls offer a perfect combination of textures and flavors that are ideal for parties, snacks, or family meals.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 eggrolls 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Southwestern American
Ingredients
Scale
For the Avocado Ranch Dip:
- ½ avocado
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 tablespoon ranch seasoning
For the Eggrolls:
- 1 cup cooked chicken, shredded
- ½ cup shredded cheese (cheddar or Mexican blend)
- ½ cup corn kernels (frozen or canned)
- ½ cup black beans, drained and rinsed
- ½ cup spinach, chopped
- ¼ cup red bell pepper, finely chopped
- ¼ cup scallions, chopped
- ¼ cup pickled jalapenos, chopped
- 1 teaspoon taco seasoning
- ¼ teaspoon salt
- 8 small flour tortillas
- Vegetable oil (for frying)
- Toothpicks (to secure the eggrolls)
Instructions
- Prepare the Avocado Ranch Dip: Mash half of the avocado in a small bowl until smooth. Add mayonnaise, buttermilk, and ranch seasoning, then whisk until smooth. Cover and refrigerate until ready to use.
- Prepare the Filling: In a medium bowl, combine shredded chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, pickled jalapenos, taco seasoning, and salt. Stir well until evenly mixed.
- Assemble the Eggrolls: Lay one tortilla flat and place about ½ cup of the filling in the center. Fold in the sides of the tortilla and roll tightly to enclose the filling. Secure the seam with a toothpick and place on a large plate. Repeat with remaining tortillas and filling.
- Fry the Eggrolls: Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat until it reaches 350°F (175°C), about 8 minutes. Fry the eggrolls in batches of 3 to 4, cooking for 3-4 minutes until golden brown and crispy, flipping halfway through. Transfer cooked eggrolls to a paper towel-lined plate to drain excess oil.
- Serve: Remove toothpicks from the eggrolls and slice each eggroll at an angle. Serve warm with the avocado ranch dip on the side.
Notes
- Use small flour tortillas to ensure they roll easily without tearing and result in a crispy shell when fried.
- Fry eggrolls in batches to maintain oil temperature and ensure even cooking.
- Leftover eggrolls can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a 350°F (175°C) oven for about 10 minutes or in a skillet with a little oil to restore crispiness.
- Freeze cooked eggrolls in a single layer until firm, then transfer to a freezer-safe container for up to 3 months. Reheat from frozen by baking or frying.
- Customize by adding more jalapeños for extra heat or substituting vegetables for a vegetarian option.
Keywords: Southwestern Eggrolls, Copycat Chili’s, Avocado Ranch Dip, Appetizer, Fried Eggrolls, Chicken Eggrolls, Party Food, Snack
