Chili's Southwest Eggrolls
Crispy eggrolls filled with shredded chicken, black beans, corn, and cheese, perfect for a comforting snack or meal.
Ingredients
For the Filling
- 2 cups shredded chicken Use leftover rotisserie chicken or canned for a quick fix.
- 1 can black beans Rinse before using.
- 1 cup corn Canned or frozen works.
- 1 cup fresh spinach Squeeze out excess moisture if using frozen.
- 1 cup cheddar cheese Sharp or mild, or use a dairy-free option.
- 4 oz cream cheese Adds creaminess to the filling.
- 1 tsp cumin Adjust based on taste.
- 1 tsp chili powder Adjust based on spice tolerance.
For Assembly
- 1 package eggroll wrappers The crispy outer layer.
- 1 cup oil for frying Vegetable or canola oil, enough for frying.
Instructions
Preparation
- In a large bowl, combine shredded chicken, black beans, corn, spinach, cheddar cheese, cream cheese, cumin, and chili powder.
- Lay out eggroll wrappers on a clean countertop.
- Scoop about 2-3 tablespoons of the filling onto each wrapper, fold the bottom corner over the filling, tuck, and roll tightly, sealing edges with a little water.
Frying
- Heat oil in a frying pan over medium heat, about 1 inch deep.
- Once hot, fry eggrolls in batches for about 3-4 minutes per side until golden brown.
- Remove from oil using a slotted spoon and drain on paper towels.
Serving
- Serve with your favorite dipping sauce like spicy ranch or sweet chili sauce.
Notes
If the filling is too wet, add breadcrumbs. Keep eggrolls warm in a low oven if frying in batches. Avoid the microwave for reheating to maintain crispiness.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 15gProtein: 6gFat: 6gSaturated Fat: 2gSodium: 300mgFiber: 2g
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