Name: Copycat Chili’s Southwestern Eggrolls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southwestern American
Ingredients: ½ avocado; ½ cup mayonnaise; ¼ cup buttermilk; 1 tablespoon ranch seasoning; 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)

Introduction

These Copycat Chili’s Southwestern Eggrolls are a crispy, flavorful appetizer that combines shredded chicken, cheese, and fresh vegetables wrapped in flour tortillas. Served with a creamy avocado ranch dip, they make a perfect party snack or a fun meal that’s easy to customize and sure to impress.

The image shows a wooden round board filled with golden brown, crispy fried egg rolls stacked closely together. In the center, one egg roll is cut in half, revealing three colorful layers inside: bright yellow corn kernels, black beans, and finely chopped green herbs mixed with a light filling likely made of cheese or chicken. Beside the egg rolls, a small white bowl with a speckled gray outside edge holds creamy white dipping sauce with a smooth texture and a small peak in the middle. The wooden board is set on a white marbled surface with some small green herb leaves scattered around. In the background, part of a white bowl with shredded lettuce is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Prepare the Avocado Ranch Dip by mashing half of the avocado in a small bowl until smooth. Add the mayonnaise, buttermilk, and ranch seasoning, then whisk until smooth. Cover and refrigerate until ready to serve.

Step 2: In a medium bowl, combine shredded chicken, shredded cheese, corn, black beans, chopped spinach, red bell pepper, scallions, pickled jalapenos, taco seasoning, and salt. Stir well until evenly mixed.

Step 3: Lay one tortilla flat and place about ½ cup of the filling in the center. Fold in the sides and roll tightly to enclose the filling. Secure the seam with a toothpick and place on a plate. Repeat with remaining tortillas and filling.

Step 4: 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 or until golden brown and crispy, turning halfway through.

Step 5: Transfer cooked eggrolls to a paper towel-lined plate to drain excess oil. Remove toothpicks before slicing each eggroll at an angle.

Step 6: Serve the warm eggrolls with the avocado ranch dip on the side.

Tips & Variations

Use small flour tortillas that are flexible but sturdy enough to hold the filling without tearing during frying.

Substitute chicken with cooked ground beef or turkey for a different twist.

Add extra heat by increasing the amount of pickled jalapeños or adding a dash of cayenne pepper to the filling.

Oven-bake the eggrolls at 425°F (220°C) for 15-20 minutes as a healthier alternative to frying, flipping halfway through.

For a vegetarian version, omit the chicken and add extra beans or sautéed mushrooms.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the filling a day ahead and store it covered in the refrigerator. Assemble and fry the eggrolls right before serving for the best texture.

What can I use if I don’t have buttermilk for the dip?

You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the tangy flavor of buttermilk.