Description
These Copycat Chili’s Southwestern Eggrolls offer a crispy, golden exterior filled with a savory, protein-rich mixture of shredded chicken, cheese, black beans, corn, and fresh veggies, all perfectly seasoned and served with a creamy avocado ranch dip. Perfect as a flavorful appetizer or snack, these homemade eggrolls bring restaurant-style taste and texture to your kitchen with the added bonus of customizing ingredients to your preference.
Ingredients
Scale
Avocado Ranch Dip
- ½ avocado
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 tablespoon ranch seasoning
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 the mayonnaise, buttermilk, and ranch seasoning, then whisk the mixture until it is smooth and well combined. Cover the bowl and refrigerate the dip until ready to serve, allowing the flavors to meld.
- Prepare the Filling: In a medium-sized bowl, combine the shredded chicken, shredded cheese, corn kernels, black beans, chopped spinach, finely chopped red bell pepper, chopped scallions, chopped pickled jalapenos, taco seasoning, and salt. Stir thoroughly until all ingredients are evenly mixed to create a flavorful filling.
- Assemble the Eggrolls: Lay each small flour tortilla flat on a working surface. Spoon about ½ cup of the filling into the center of the tortilla. Fold in the sides tightly over the filling and roll the tortilla snugly to enclose everything. Secure the seam with a toothpick to maintain the shape and prevent the filling from spilling out. Repeat the process with the remaining tortillas and filling.
- Fry the Eggrolls: Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat, monitoring the temperature until the oil reaches 350°F (175°C), which should take about 8 minutes. Fry the eggrolls in batches, placing 3 to 4 eggs rolls at a time. Cook each batch for 3-4 minutes, flipping the eggrolls halfway through to ensure even, golden-brown crispness. Once cooked, transfer the eggrolls to a plate lined with paper towels to drain excess oil.
- Serve: Remove the toothpicks from the eggrolls carefully. Slice each eggroll on a diagonal for an attractive presentation. Serve the sliced eggrolls freshly fried alongside the chilled avocado ranch dip for dipping.
Notes
- Use small flour tortillas as they provide the ideal balance of flexibility and sturdiness for frying without tearing.
- Ensure the oil temperature is around 350°F to achieve crispy, golden-brown eggrolls without absorbing excess oil.
- The avocado ranch dip can be prepared ahead and refrigerated to enhance flavor melding.
- Customize the level of heat by adjusting the amount of pickled jalapeños.
- Drain the eggrolls on paper towels immediately after frying to remove excess oil and keep them crispy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern American
Keywords: Southwestern eggrolls, copycat Chili's eggrolls, crispy chicken eggrolls, avocado ranch dip, appetizer recipe, fried eggrolls, homemade eggrolls, spicy chicken snack
