Southwestern Egg Rolls
These Southwestern egg rolls are a Chili's copycat appetizer filled with a spiced chicken, corn, black bean and cheese filling then pan fried or baked until crispy.
Ingredients
Filling
- 1 ½ cups shredded chicken , I used a rotisserie
- 1 ½ - 2 cups shredded Monterey jack cheese , more as desired
- 1 cup black beans
- ½ cup corn
- ½ red bell pepper , finely chopped
- 3-4 green onions , sliced
- 1 jalapeño , seeds removed and finely diced
- 1-2 teaspoons taco seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon Kosher salt
Egg Rolls
- 12 egg roll wrappers
- 1 large egg , beaten
- Oil , for frying
- Salsa ranch dressing , for serving
Instructions
Filling
- In a large bowl, combine 1 1/2 cups chicken, 2 cups cheese, 1 cup beans, 1/2 cup corn, 1/2 chopped red bell pepper, 1 jalapeño, 3-4 green onions, 1-2 teaspoons taco seasoning, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt.
Egg Rolls
- Lay an egg roll wrapper flat on a work surface. Spoon about 1/3 cup filling onto the bottom corner.
- Fold in the 2 side corners and roll like a burrito, until it looks like an envelope. Brush the top corner triangle with the egg. Continue rolling and seal. Repeat with remaining filling and wrappers. I like to keep a damp paper towel over the top of the wrappers while rolling, so they don't dry out.
- Place 1 inch oil in a skillet and heat to 350°F. (*see notes for baking or using an air fryer.) Carefully add 4 to 5 egg rolls in the oil at a time. Cook until browned, flipping occasionally. Turn down the heat if they are browning too fast.
- Transfer egg rolls to a paper towel-lined plate. Let cool slightly. Repeat with remaining egg rolls.
- Serve while warm with a salsa ranch dressing for dipping.
Notes
Air Fryer: These also cook great in an air fryer. Preheat the air fryer to 375°F. Lightly brush or spray the rolls with olive oil. Cook 5 minutes, or until crispy (you will need to cook in 2 to 3 batches so there is room).
Bake: Place egg rolls seam side down on a baking sheet. Lightly brush with oil or spray with cooking spray. Bake at 425°F for 12-15 minutes, flipping halfway through baking time until golden.
Substitutions:
- You can omit the chicken and add more beans and vegetables to make vegetarian.
- Swap the chicken for cooked ground beef or pork.
- Instead of the salsa ranch, try this cilantro lime dressing, cilantro lime crema or homemade salsa.
Nutrition
Calories: 224kcal, Carbohydrates: 13g, Protein: 16g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Cholesterol: 59mg, Sodium: 390mg, Potassium: 170mg, Fiber: 2g, Sugar: 1g, Vitamin A: 501IU, Vitamin C: 9mg, Calcium: 263mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
