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Crispy Southwest Beef Eggrolls – Easy Appetizer Idea

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Dive into the irresistible flavors of Chili’s Southwest Eggrolls with this easy recipe! Perfect for game day or as a fun snack, these crispy eggrolls are packed with savory beef and vibrant veggies.

Ingredients

Scale
  • 2 cups shredded cooked chicken breast
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup corn
  • 1/2 red bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 small yellow or white onion, finely diced
  • 1 cup fresh spinach, finely chopped
  • 1 cup shredded Monterey Jack cheese
  • Chili powder
  • Cumin
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • 1 package (18-20 wrappers) eggroll wrappers
  • Vegetable, canola, or avocado oil for frying
  • Creamy avocado ranch dressing (optional)

Instructions

  1. Prepare the Filling: In a large skillet or non-stick pan, heat a tablespoon of oil over medium heat. Add the finely diced onion and bell peppers, sautéing for about 5-7 minutes until they are softened and fragrant. Stir in the cooked shredded chicken, rinsed black beans, corn, and all your spices (chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper). Cook for another 3-5 minutes, allowing the flavors to meld beautifully. Finally, stir in the chopped fresh spinach until it wilts completely. Remove the skillet from the heat and gently fold in the shredded Monterey Jack cheese. Transfer the filling to a bowl and let it cool completely.
  2. Set Up Your Assembly Station: Once your filling is cool, gather your eggroll wrappers and set them near your workstation. Have a small bowl of water or a simple slurry (1 tablespoon flour mixed with 2 tablespoons water) ready; this will be your sealing agent. Have a clean plate or baking sheet nearby to place the assembled eggrolls.
  3. Assemble the Eggrolls: Lay an eggroll wrapper flat on your clean work surface, oriented like a diamond. Place about 2-3 tablespoons of the cooled Southwest filling near the corner closest to you. Fold the bottom corner snugly over the filling, tucking it in gently. Roll it up about halfway. Fold in the two side corners towards the center, creating an envelope shape. Moisten the remaining top corner of the wrapper with your finger dipped in water or the flour slurry. Continue to roll the eggroll tightly upwards towards the moistened corner, sealing it completely. Repeat this process with the remaining filling and wrappers.
  4. Choose Your Cooking Method: For Deep Frying, heat about 2-3 inches of oil to 350-375°F (175-190°C) in a large pot. Carefully place 3-4 eggrolls into the hot oil and fry for 3-5 minutes until golden brown. For Baking, preheat your oven to 400°F (200°C), brush or spray the eggrolls with oil, and bake for 15-20 minutes until golden brown. For Air Frying, preheat your air fryer to 375°F (190°C), spray the eggrolls with oil, and air fry for 8-12 minutes until golden and crispy.
  5. Serve Immediately: These eggrolls are best enjoyed hot and fresh! Serve them with a side of creamy avocado ranch dipping sauce.

Nutrition

Keywords: Don't overfill your wrappers to avoid tearing. Seal them tightly to prevent leaks. Cool the filling completely before assembling to maintain wrapper integrity. Adjust spice levels to your preference.

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