Southwestern Egg Rolls With Avacado Dipping Sauce (Copycat of Chili's)

These are my favorite appetizer at Chili's restaurant. I think the ones I make at home taste even better!

Kitchen tools:



• Cutting board
• Chopping knife
• Mini chopper (Optional)
• Medium mixing bowl
• Small bowl (for 1 egg)
• Spoon
• Whisk
• Pastry brush
• Medium frying pan
• Deep fryer
• Cheese grater (for shredding cheese if needed)
• Small mixing bowl (for shredding cheese if needed)


Egg roll Ingredients:



• 2 skinless boneless chicken breasts (about 1 lb)
• cooking oil spray
• 1/4 cup minced red pepper
• 1/4 cup minced green onion
• 2/3 cup frozen corn
• 1/2 cup canned black beans (rinsed and drained)
• 1/4 cup minced fresh spinach
• 1/4 cup diced canned jalapeno peppers
• 1 tbsp dried parsley
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 1/2 cups shredded colby jack cheese
• 12 (7-inch) flour tortillas
• 1 egg
• Oil for your deep fryer


Avacado ranch ingredients:



• 1 fresh avocado
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tbsp buttermilk
• 3 tsp white vinegar
• 1/4 tsp salt
• 1/4 tsp dried parsley
• 1/4 tsp onion powder
• 1/8 tsp dried dill weed
• 1/8 tsp garlic powder

Heat a frying pan to medium on the stove top. Spray with cooking spray and fry chicken breasts until cooked through. (I used my grill pan.)

1. Add red peppers and green onions to mini chopper and mince (or mince by hand). Set Aside.
2. Dice the cooked chicken into small cubes, add to a medium mixing bowl.
3. Add the frozen corn and black beans to the bowl.
4. Mince the spinach, dice the jalapenos, and add them to the bowl.
5. Add the parsley, cumin, chilli powder, and salt to the bowl.
6. If your cheese is not already shredded, use a cheese grater to shred it into a small mixing bowl.

1. Heat a frying pan over medium heat.
2. Spray generously with cooking spray.
3. Add the peppers and green onions, and cook 1 to 2 minutes until tender.
4. Add all the ingredients from the mixing bowl at once.
5. Stir until well combined.
6. Cook for about 5 minutes over medium heat, stirring frequently.
7. Add the cheese and stir until well combined and melted.

1. Heat tortillas in the microwave for up to 2 min (until hot).
2. Place a tortilla on a clean counter or table top.
3. Spoon 1/12 of the filling mixture in a line down the center of the tortilla.
4. Crack 1 egg into a small bowl and beat it with a whisk.
5. Fold in the sides of the tortilla.
6. Roll up the tortilla tightly away from your self, stopping before reaching the end (see photos).
7. Brush the beaten egg onto the inside of tortilla with a pastry brush (this will glue it shut).
8. Roll the tortilla up the rest of the way.
9. Place finished egg roll on a cookie sheet with the seam side down.

Continue rolling the egg rolls until you have rolled all 12, and placed them onto the cookie sheet.

Freeze egg rolls on the cookie sheet for 3 hours.

1. Put all the ingredients including fresh avocado (peeled and scooped out) into your mini chopper.
2. Blend with your mini chopper until smooth (about 30 seconds).
3. Transfer to 2 small custard dishes
4. Cover with plastic wrap and store in refrigerator until ready to serve.

(If you do not have a mini chopper - mash the avocado in a small mixing bowl, add the remaining ingredients, and mix by hand until well combined.)

1. Heat the oil in your deep fryer to 350F.
2. Fry each egg roll for 7 minutes.
3. Transfer cooked egg rolls to a plate with paper towels and allow to cool.
4. Cut egg rolls diagonally lengthwise (see photo).
5. Serve with avocado ranch dipping sauce.