With the recent hot weather, many people are looking for a tasty and easy to make dish to make for dinner. This recipe is a copycat of the Southwestern Egg Rolls from Chili’s restaurant.
The traditional flavors of a southwestern egg roll are what make them so tasty. From the spices to the filling, these egg rolls have a lot of interesting components. But, it is really the combination of the spices and the soy sauce that does the trick. There are many variations on a traditional southwestern egg roll, but this recipe is a great place to start.
When it comes to food, sometimes less really is more. This is especially true when it comes to appetizers. In fact, if you take the time to make an appetizer, you should really make it a main course. That’s because appetizers are meant to be enjoyed as an appetizer, not only as the course itself. As such, they should be made to be enjoyed with friends and family, not just swallowed during a dinner party.
This article first appeared on A Food Lover’s Kitchen.
These Southwestern Eggrolls are prepared with chicken, spinach, corn, and black beans, exactly like the famous appetizer at Chili’s. You don’t have to go out to acquire them any more.
Chili’s Southwestern Eggrolls are one of my favorite appetizers from anyplace. They’re fantastic. They’re almost tempting when dipped in an avocado cream sauce. That’s why, now that we reside in the UK, where there are no Chili’s, I had to learn how to make them at home.
What Does a Southwestern Eggroll Contain?
I don’t have access to the Chili’s southwest eggroll recipe, but I’ve spent a lot of time dissecting it to determine all of the necessary components.
A wonton wrapper serves as the outer shell (or flour tortilla). Chicken, corn, black beans, red bell pepper, spinach, jalapeño peppers, Monterrey Jack cheese, cilantro, cumin, chili powder, salt, and cayenne pepper are among the ingredients. Yes, there are a lot of components, but that’s not all. I never said that this was a simple recipe!
How to Make Chili’s Southwestern Eggrolls
The base of this dish is a basic spice blend. Chili powder and cumin spice enhance these chicken eggrolls.
The second guideline is that the chicken should not be fried just after it has been taken out of the fridge. It will decrease the temperature of the oil if it is applied cold, resulting in a less crispy surface. Allow at least 20 minutes for the chicken to come to room temperature before breading.
Combine the spices in a bowl.
Mix all of these spices together in a bowl, and you’re ready to go.
- a half teaspoon of cumin
- a quarter teaspoon of chili powder
- a quarter teaspoon of garlic powder
- salt (1/4 teaspoon)
- a quarter teaspoon of pepper
- cayenne pepper, 1/8 teaspoon
Prepare the ingredients by chopping them up.
A couple of the components will need to be carefully chopped into extremely tiny bits. Everything should be about the same size so that everything cooks evenly and the roll closes easily. The following items must be chopped:
- Breast of chicken
- pepper (bell)
- Jalapeno peppers are a kind of chili pepper.
Combine all of the ingredients.
Begin by heating a large pan to medium-high heat. Sauté the chicken in the vegetable oil until it is almost cooked through. After that, combine all of the ingredients listed above, including the spice blend. Combine everything in a mixing bowl.
Allow it to cook for 3 minutes before lowering the heat to medium-low. After that, mix in the cheese until everything is well combined. Allow it to melt into the mixture gradually.
Fill the Eggrolls with Filling
The filling is next added to the wonton wrappers (or flour tortillas – as shown; more on that later). Just take careful not to overfill the wrapper; otherwise, rolling it up will be tough.
Place the wrapper on a flat surface and fold the left and right sides over the contents on each end to form a roll. The flap closest to you should be folded over the top of the ingredients. Roll the wrap securely by pressing the flap firmly against the contents (like a sleeping bag).
Give the wrapper a gentle push once it’s been packed and rolled to compress the contents together. This keeps the components together as you cut them in half, preventing the filling from spilling out.
Eggrolls may be fried or baked.
Some people think that you should freeze the prepared eggrolls for a few hours before deep fried them. When frying, this may help to decrease the amount of oil used. Personally, I don’t do this, but it’s something you may do if you want. Freezing isn’t required if the oil in your fryer is at the correct temperature (350-375 degrees F).
If you have a deep fryer, cook them for approximately 4-5 minutes in the hot oil. Keep an eye on them and pull them out when they’ve become a lovely golden brown hue.
If you’re using a skillet, pour in enough cooking oil (vegetable, canola, or peanut) to cover the bottom of the pan by at least 1/8 inch. Before you begin, check the temperature of the oil. If you’re baking these eggrolls, bake them for approximately 8 minutes each side at 375 degrees on a baking sheet. Before you remove them, they should start to become golden brown.
Sauce for dipping
These Southwestern Egg Rolls are served with an avocado cream sauce at Chili’s. To create this sauce, just combine ranch dressing and avocado in a blender and purée until smooth.
Rather of purchasing it pre-made, I like to create my own ranch dressing using the powdered mix, mayonnaise, and milk, but whichever method you want is acceptable. Simply put the two ingredients in a blender or food processor and blend until smooth. Then serve it as a side dish. If you don’t want to eat them with a creamy sauce, serve them with a pico de gallo salsa.
Eggrolls in many forms
There are a couple different methods to prepare these delicious chicken eggrolls, so you may tweak them to suit your tastes. Because I’m allergic to spinach, for example, I don’t use it. Leaving out or replacing one or two ingredients has no significant impact on the result.
Another change I make from time to time is to use flour tortillas instead of eggroll wrappers for the wrap. Because I always have flour tortillas on hand, I can make them even when I don’t have eggroll wrappers on hand.
When I make tiny eggrolls for appetizers or snacks, I use wonton wrappers, and when I make them as a meal, I use flour tortillas since they hold more. I’ll also bake the flour tortillas and fried the wonton wrappers.
Finally, these southwest eggrolls may be fried or baked. They’re deep fried at Chili’s. You’ll want to fry them as well if you want to create the similar effect. I’m just as pleased baking them, plus it’s much healthier without the oil. It all boils down to your own tastes.
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Laura is the creator and editor of Savored Journeys, a travel blog. She is committed to disseminating the most up-to-date knowledge about beverages from across the globe.
You’ve probably eaten a Chili’s eggroll before, but have you ever duplicated it at home? There are a few simple steps you’ll want to follow before you find yourself with a plateful of eggrolls. First, you’ll want to start with a fresh egg roll wrapper. You can find them in the produce section of any grocery store. If you don’t have a grocery store nearby, you can always make them at home with a few simple ingredients.. Read more about chili’s southwest eggrolls nutrition and let us know what you think.
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