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Chili's Southwest Eggrolls

Crispy, flavorful Southwest Eggrolls filled with chicken, black beans, corn, peppers, and cheese, served with a creamy avocado dipping sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Southwestern
Calories: 220

Ingredients
  

Eggroll Filling
  • 2 cups shredded chicken cooked
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup red bell pepper diced
  • 1 cup green bell pepper diced
  • 0.5 cup onion finely diced
  • 2 cups Monterey Jack cheese shredded
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
  • 12-14 eggroll wrappers
  • 2 tbsp olive oil for brushing or pan-frying
Creamy Avocado Dipping Sauce
  • 1 ripe avocado
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • salt and pepper to taste

Equipment

  • Mixing bowls
  • Skillet or baking sheet
  • Blender or food processor
  • Measuring cups and spoons

Method
 

  1. In a large bowl, combine chicken, black beans, corn, bell peppers, onion, cheese, and spices. Mix well.
  2. Place an eggroll wrapper on a clean surface. Spoon 2–3 tbsp filling onto center.
  3. Fold bottom corner over filling, fold in sides, roll tightly. Seal with water. Repeat.
  4. Pan-fry eggrolls in olive oil 2–3 minutes per side until golden brown or bake at 400°F for 18–20 minutes.
  5. Blend avocado, sour cream, mayonnaise, lime juice, garlic powder, chili powder, salt, and pepper until smooth.
  6. Serve hot eggrolls with creamy avocado dipping sauce.

Notes

Store leftovers in the refrigerator up to 3 days. Can freeze uncooked for later use.