Description
Recreate the iconic Chili’s Southwest Eggrolls at home with this easy-to-follow, baked or fried recipe. Enjoy crispy wrappers and a flavorful chicken and bean filling every time!
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb), cooked and shredded
- 1 tbsp olive oil + more for cooking
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 2 cups fresh spinach, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika (sweet or smoked)
- ¼ tsp cayenne pepper (optional, for heat)
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 12–15 eggroll wrappers
- Water or egg wash (1 egg + 1 tbsp water), for sealing
- Vegetable, canola, or peanut oil, for frying (about 2-3 inches in a pot) OR Olive oil/cooking spray for baking
Instructions
- Prepare Chicken and Veggies: If using raw chicken, cook until done, then shred. Finely dice onion, garlic, and red bell pepper. Rinse and drain black beans.
- Cook Filling: Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until softened. Add garlic and bell pepper; cook for 3-5 minutes. Stir in shredded chicken, black beans, corn, and spinach. Add cumin, chili powder, paprika, cayenne (if using), salt, and pepper. Cook for 3-5 minutes, until spinach wilts and flavors meld. Remove from heat and let cool completely.
- Assemble Eggrolls: Lay an eggroll wrapper like a diamond. Place 2-3 tablespoons of cooled filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly upwards, moistening the top corner with water or egg wash to seal. Repeat for all eggrolls.
- Cook Eggrolls (Frying): Heat 2-3 inches of oil in a pot to 350°F (175°C). Fry eggrolls in batches for 3-5 minutes per side until golden brown and crispy. Drain on a wire rack.
- Cook Eggrolls (Baking): Preheat oven to 400°F (200°C). Brush eggrolls lightly with oil. Bake on a parchment-lined sheet for 15-20 minutes, flipping halfway, until golden and crispy.
- Serve: Serve immediately with dipping sauces like ranch, avocado ranch, or salsa.
- Prep Time: 30 mins
- Cook Time: 20 mins