Chilis Southwestern Egg Rolls Copycat: An easy recipe that is super popular at a favorite restaurant, along with the delicious dipping sauce that's a must!
12Taco size - flour tortillas or egg roll wrappers
Filling
1 ½cupscooked shredded chicken
1teaspooncumin
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpaprika
1teaspoonchili powder
½teaspoonsalt
2cupspepper jack cheese
1cupfresh spinach
½cupcanned corndrained
½cupblack beansrinsed and drained
⅓cupdiced red bell pepper
2teaspoonslime juice
Avocado Ranch Dipping Sauce
½cupmashed avocado
½cupranch
3Tablespoonsfresh cilantrochopped
2 ½Tablespoonssour cream
1teaspoonlime juice
½teaspoonsalt
¼teaspoongarlic powder
¼teaspoononion powder
⅛teaspoonblack pepper
Instructions
Preheat 3" of oil to 375° in a large pot, on the stovetop.
Egg Roll Filling
In a large mixing bowl combine the shredded chicken, cumin, garlic powder, onion powder, paprika, chili powder and salt. Once the chicken and spices are well mixed, add pepper jack cheese, spinach, corn, beans, red peppers and lime juice and mix to combine. Set aside.
Next, place the tortillas on a microwave safe plate and microwave for 30 seconds to make them more pliable.
Assembly
Place ¼ cup of the filling onto the center of a tortilla. Fold the outward sides towards the middle, then roll up. Brush the top edge with water to seal.
After all tortillas are rolled, let them sit for 1 minute before frying to allow the water to stick the edges together.
Frying
Place 4 rolls into the preheated oil and fry for 1 minute, then flip and fry for 1 minute, until golden. Once cooked, carefully remove the rolls from the oil and place on a paper towel lined plate. Repeat the frying process with the remaining rolls.
Avocado Ranch Dipping Sauce
In a mixing bowl, combine the avocado, ranch, cilantro, sour cream, lime juice, salt, garlic powder, onion powder and pepper. M
Mix until well combined and smooth. Serve alongside the fried eggrolls.