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Chili's Southwest Eggrolls

Crunchy on the outside and soft on the inside, these Southwest Eggrolls are filled with chicken, beans, corn, spinach, and cheese, perfect for snacks or starters.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 16 pieces
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 1 cup cooked chicken, shredded
  • 1 cup spinach, chopped
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn, frozen or canned
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded cheese (cheddar or pepper jack)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
Assembly
  • 8 pieces eggroll wrappers
  • as needed cups Oil for frying Use for deep frying

Method
 

Preparation
  1. In a large bowl, combine the cooked chicken, spinach, black beans, corn, cream cheese, shredded cheese, cumin, garlic powder, and onion powder. Mix well.
  2. Lay an eggroll wrapper on a clean surface. Place about 2 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
Cooking
  1. Heat oil in a deep skillet or fryer over medium heat.
  2. Fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serving
  1. Serve hot with your favorite dipping sauce such as ranch, salsa, or avocado dip. Cut them in half for a small plate or serve whole for an appetizer. Add a lime wedge for a fresh touch.

Notes

Drain the beans and corn well to avoid a wet filling. Do not overfill the wrappers. Use about 2 tablespoons each. Seal edges with a little water or beaten egg to keep them closed. Keep oil at medium heat so they brown but do not burn. For a lighter version, bake at 400°F (200°C) for 12-15 minutes, turning once.