Southwestern Egg Rolls

These Southwestern Egg Rolls are literally the BEST, and are a must-make for Superbowl Sunday!

I’ve been meaning to make these Southwestern Egg Rolls, and finally did. Why did I take so long?! These are a Chili’s Bar and Grill remake! Going to Chili’s and getting their egg rolls was truly a staple in my childhood, and I wanted to recreate a version that was simple to make at home.

With a crunchy outside and a super melty, delicious filling, these Southwestern Egg Rolls are packed with flavor and so fun to serve for a gameday gathering or really any time you need a crowd-pleasing appetizer. Paired with a fun Southwestern twist on our creamy SideDish Classic Ranch, these egg rolls are so satisfying and delicious.

ingredients:

• SideDish Classic Ranch
• Avocado
• Lime
• Avocado Oil
• Red Bell Pepper
• Red Onion
• Fresh Garlic
• Kosher Salt
• Pepper
• Chili Powder
• Ground Cumin
• Canned Black Beans
• Frozen Corn
• Rotisserie Chicken
• Hot Sauce
• Baby Spinach
• Chicken Broth
• Pepper Jack Cheese sub monterrey jack if preferred
• Fresh Cilantro
• Burrito-Sized Flour Tortillas

step-by-step:

step one: make the dressing

In a blender or using an immersion blender in a wide mouth jar, combine SideDish Classic Ranch, the avocado and lime juice and blend until smooth. Set aside while you make the Southwestern Egg Rolls.

step two: prepare the egg roll filling

Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the red bell pepper, red onion, and garlic. Sauté for 3-4 minutes until softened. Stir in the kosher salt, black pepper, chili powder, and cumin, cooking for 1 minute to toast the spices.

step three: combine the rest of the ingredients

Add the black beans, corn, rotisserie chicken, lime juice, and hot sauce. Stir well to combine. Add the spinach and cook for 2-3 minutes, until wilted.

step four: moisten the mixture

Pour in the chicken broth and stir until well combined. Cook for 2-3 minutes, allowing the mixture to thicken slightly.

step five: assemble the egg rolls

Lay a tortilla flat on a clean surface. Place about ⅓ cup of the filling in the center of the tortilla. Fold in the sides, then roll tightly like a burrito. Repeat with remaining tortillas and filling.

step six: cook the egg rolls

Heat the remaining ¼ cup avocado oil in a large skillet over medium heat. Place the egg rolls seam-side down in the hot oil and fry until golden (they cook quickly so watch closely!), 1 to 2 minutes per side. I also, using tongs, turn the rolls on the edges too for about 30 seconds to get golden so the entire egg roll is golden all the way around. Transfer to a paper towel-lined plate.

step seven: slice and serve

To serve, cut each egg roll at a diagonal in half and serve with the avocado ranch!

Recipe FAQs:

I can’t wait to hear what you think of these Southwestern Egg Rolls! Leave a comment after you’ve tried them!

Looking for more great appetizer recipes? Try these!

Muffuletta Sliders

Reuben Egg Rolls

Crispy Crab Cake Bites

Sausage Rolls with Hot Honey and Thyme

Crockpot Party Chili con Queso

5 from 15 votes

Southwestern Egg Rolls

Servings: 16 appetizer rolls

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Ingredients 

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For the Avocado Ranch:

• ▢ ¾ cup SideDish Classic Ranch
• ▢ ½ avocado
• ▢ 1 tablespoon lime juice

For the Egg Rolls:

• ▢ 1 tablespoon + ¼ cup avocado oil
• ▢ ½ cup finely diced red bell pepper
• ▢ ½ cup finely diced red onion
• ▢ 2 garlic cloves minced
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon pepper
• ▢ 1 tablespoon chili powder
• ▢ ½ teaspoon ground cumin
• ▢ One 15-ounce can black beans drained and rinsed
• ▢ 1 cup frozen corn
• ▢ 1 cup small-diced rotisserie chicken
• ▢ 2 tablespoons freshly squeezed lime juice
• ▢ 1 tablespoon hot sauce I use Tapatio
• ▢ 4 cups baby spinach
• ▢ ½ cup low sodium chicken broth
• ▢ 1 cup shredded pepperjack cheese sub monterray jack
• ▢ ¼ cup finely chopped fresh cilantro
• ▢ 8 burrito-sized flour tortillas

Instructions 

Make the Avocado Ranch:

• In a blender or using an immersion blender in a wide mouth jar, combine SideDish Classic Ranch, the avocado and lime juice and blend until smooth. Set aside while you make the Southwestern Egg Rolls.

Prepare the Filling:

• Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
• Add the red bell pepper, red onion, and garlic. Sauté for 3-4 minutes until softened.
• Stir in the kosher salt, black pepper, chili powder, and cumin, cooking for 1 minute to toast the spices.

Combine Ingredients:

• Add the black beans, corn, rotisserie chicken, lime juice, and hot sauce. Stir well to combine.
• Add the spinach and cook for 2-3 minutes, until wilted.

Moisten the Mixture:

• Pour in the chicken broth and stir until well combined. Cook for 2-3 minutes, allowing the mixture to thicken slightly.

Finish the Filling:

• Remove from heat and stir in the shredded cheese and chopped cilantro. Let the mixture cool slightly before assembling the egg rolls.

Assemble the Egg Rolls:

• Lay a tortilla flat on a clean surface. Place about ⅓ cup of the filling in the center of the tortilla. Fold in the sides, then roll tightly like a burrito. Repeat with remaining tortillas and filling.

Cook the Egg Rolls:

• Heat the remaining ¼ cup avocado oil in a large skillet over medium heat. Place the egg rolls seam-side down in the hot oil and fry until golden (they cook quickly so watch closely!), 1 to 2 minutes per side. I also, using tongs, turn the rolls on the edges too for about 30 seconds to get golden so the entire egg roll is golden all the way around. Transfer to a paper towel lined plate.

Serve:

• To serve, cut each egg roll at a diagonal in half and serve with the avocado ranch! Enjoy!!!!

Notes

Oven-Method for Cooking the Egg Rolls:

Preheat the oven to 375℉. Brush the bottom of a sheetpan with 1-2 tablespoons of avocado oil, then place the egg rolls seam-sidedown on the pan. Brush the tops of the egg rolls with the remaining avocado oil so that it coats the tops.

Transfer to the oven and bake until a golden crust forms on the bottom, about 12 minutes.

Nutrition

Calories: 239kcal, Carbohydrates: 16g, Protein: 11g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Cholesterol: 31mg, Sodium: 635mg, Potassium: 233mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1448IU, Vitamin C: 15mg, Calcium: 119mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 16 appetizer rolls

Calories: 239

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