Chili's Southwest Eggrolls
Crispy and flavorful eggrolls filled with chicken, black beans, corn, and a zesty blend of spices, perfect for any occasion.
Ingredients
Eggroll Wrappers and Fillings
- 12 pieces Eggroll Wrappers Thin sheets of dough found in the refrigerated section.
- 2 cups Cooked Chicken Grilled or shredded; rotisserie chicken is convenient.
- 1 cup Black Beans Canned or freshly cooked.
- 1 cup Corn Sweet corn, either fresh or frozen.
- 2 cups Spinach Fresh or frozen.
- 1 cup Cheese (Cheddar or Pepper Jack) Provides creaminess and tang.
Spices and Cooking Essentials
- 1 teaspoon Cumin For a warm, earthy flavor.
- 1 teaspoon Chili Powder Adds spice and warmth.
- 1 teaspoon Garlic Powder Enhances savory flavor.
- 2 cups Oil For frying or air frying; high smoke point preferred.
Instructions
Preparing the Filling
- In a large bowl, combine cooked chicken, black beans, corn, diced spinach, and cheese.
- Add cumin, chili powder, garlic powder, and mix well.
- Taste and adjust seasoning with salt and pepper.
Assembling the Eggrolls
- Lay an eggroll wrapper flat in a diamond shape.
- Spoon about 2 tablespoons of the filling into the center.
- Fold the bottom corner over the filling and tuck it gently.
- Fold the sides inward and roll tightly to the top corner, sealing with a dab of water.
- Repeat until all wrappers are filled.
Cooking the Eggrolls
- To fry, heat oil in a deep pan and fry each eggroll for 3-4 minutes per side until golden.
- To air-fry, preheat at 380°F, spritz with oil, and cook for 10-12 minutes, flipping halfway.
- To bake, preheat oven to 400°F, brush with oil and bake for 15-20 minutes or until golden.
Notes
For best results, chill eggrolls for 30 minutes before frying. Customize fillings as desired.