Copycat Chili's Southwestern Eggrolls Recipe
These Copycat Chili's Southwestern Eggrolls combine a flavorful filling of rotisserie chicken, cheese, veggies, and spices wrapped in a crispy fried tortilla, served with a creamy avocado ranch dip. Easy to prepare and irresistible, they make a perfect appetizer or snack for gatherings or family meals.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hr
- Yield: 4 to 6 servings (serving size: 4 eggroll halves for 4 servings)
- Category: Appetizer
- Method: Frying
- Cuisine: American Southwestern
Ingredients
Avocado Ranch Dip
- 1 avocado, halved lengthwise
- 1/2 cup mayonnaise
- 1/4 cup whole buttermilk
- 1 tablespoon ranch dressing mix
Eggroll Filling
- 1 1/2 cups finely chopped rotisserie chicken (about 8 ounces)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup frozen corn, thawed
- 1/2 cup drained and rinsed canned black beans
- 1/2 cup finely chopped fresh baby spinach
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced scallions
- 1 tablespoon finely chopped pickled jalapeño chile
- 1 1/2 tablespoons taco seasoning
- 1 teaspoon kosher salt
For Wrapping and Frying
- 8 (8 inch) flour tortillas
- 2 cups vegetable oil, for frying, or as needed
Instructions
- Prepare the Avocado Ranch Dip: Mash one avocado half with a fork until smooth and creamy in a small bowl. Whisk in mayonnaise, buttermilk, and ranch seasoning mix until well combined. Cover and refrigerate until ready to serve. Save the other avocado half for another use.
- Make the Eggroll Filling: In a medium bowl, combine chopped rotisserie chicken, shredded Monterey Jack cheese, thawed corn, black beans, chopped baby spinach, red bell pepper, scallions, pickled jalapeño, taco seasoning, and kosher salt. Stir until evenly mixed.
- Assemble the Eggrolls: Lay each 8-inch tortilla flat. Place about 1/2 cup of filling in the center. Fold in two sides of the tortilla over the filling and roll up tightly to enclose the mixture. Secure the seam with a toothpick. Repeat with all tortillas and filling.
- Heat Oil for Frying: Pour vegetable oil to a depth of 1/2 inch into a 12-inch cast-iron skillet. Heat over medium-high heat until a thermometer registers 350°F (175°C), about 8 minutes.
- Fry the Eggrolls: Add 3 to 4 eggrolls seam side down into the hot oil. Fry until golden brown and crispy on all sides, approximately 3 to 4 minutes, turning halfway through. Remove with tongs and drain on paper towels. Repeat with remaining eggrolls.
- Serve: Remove toothpicks from eggrolls and slice each at an angle. Serve warm with the chilled avocado ranch dip for dipping.
Notes
- Ensure the oil is at correct temperature (350°F) before frying for crispy, non-greasy eggrolls.
- Use a thermometer to maintain consistent frying temperature.
- To make this recipe vegetarian, omit chicken and add additional beans or veggies.
- Leftover fillings can be refrigerated for up to 2 days but are best fresh.
- To reduce oil absorption, do not overcrowd the pan while frying.
- Eggrolls can be baked at 400°F for 15-20 minutes for a lower-fat alternative, but texture will differ.
