Copycat Chili’s Southwest Egg Rolls

Copycat Chili’s Southwest Egg Rolls are a delightfully crispy appetizer that’s filled with a savory blend of chicken, black beans, corn, and cheese. They’re not heavy or overly spicy either.

I think they’re perfect for any party or game day gathering, and if you’re not a fan of spicy food, feel free to adjust the heat to your liking. They will still be undeniably delicious! If you’re looking for a light & crispy appetizer that’s not overly greasy, you’ve come to the right place. When you make a crispy egg roll shell and pair it with a flavorful filling and creamy avocado ranch dipping sauce, you get the perfect bite. The addition of cilantro and lime just sends it over the top. I’ve really been in the mood for a fun snack, and these dreamy egg rolls remind me of lively gatherings and festive occasions. Not a fan of spicy food? Don’t worry, they’re still delicious with mild seasonings.

Kitchen Equipment Needed

• Large mixing bowl
• Medium skillet
• Spatula
• Cutting board
• Sharp knife
• Small bowl
• Deep fryer or large pot
• Tongs or slotted spoon
• Paper towels
• Baking sheet

Ingredients

• 2 cups cooked chicken breast, diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup frozen corn, thawed
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10-12 egg roll wrappers
• Vegetable oil for frying

Directions

1. Prepare the Filling:
   • In a large mixing bowl, combine the diced chicken, shredded Monterey Jack cheese, black beans, corn, red bell pepper, green onions, and cilantro. Mix well.
2. Season the Filling:
   • Add the lime juice, cumin, chili powder, salt, and black pepper to the mixture. Stir until all ingredients are evenly distributed.
3. Assemble the Egg Rolls:
   • Place an egg roll wrapper on a clean surface, with one corner pointing towards you (diamond shape). Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
   • Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly towards the top corner, sealing the edge with a dab of water. Repeat with remaining wrappers and filling.
4. Heat the Oil:
   • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. Fry the Egg Rolls:
   • Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
   • Use tongs or a slotted spoon to remove the egg rolls from the oil and transfer them to a baking sheet lined with paper towels to drain excess oil. Repeat with remaining egg rolls.
6. Serve and Enjoy:
   • Serve these Copycat Chili’s Southwest Egg Rolls warm with your favorite dipping sauce, such as avocado ranch or salsa. Enjoy this delicious and quick appetizer in just 40 minutes!

These Copycat Chili’s Southwest Egg Rolls are sure to be a hit with their crispy shells and flavorful filling. Enjoy this delightful and quick appetizer that brings a taste of restaurant favorites to your table!