Copycat Chili’s Southwestern Egg Rolls

Ingredients

• 1 avocado (whole)
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 1 tbsp lime juice
• 0.25 cup cilantro (chopped; the creator says they added the remainder of their bunch, which was more than 1/4 cup)
• 0.5 tsp garlic powder (for the sauce)
• 0.25 tsp ground cumin (for the sauce)
• 1.5 tbsp ranch seasoning (for the sauce; ingredients not specified)
• 0.5 tsp salt (for the sauce)
• 0.25 tsp sugar (for the sauce)
• 2 tbsp water (for blending the sauce)
• cooking oil spray (for the skillet; amount not stated)
• 0.25 cup onion (finely diced)
• 0.5 cup red bell pepper (diced)
• 0.75 cup canned corn
• 0.75 cup canned black beans (drained and rinsed)
• 1.5 cup cooked chicken (chopped; creator used rotisserie chicken)
• vegetable oil (neutral frying oil, a couple of inches deep; amount not stated)
• 0.5 tsp chili powder (for the filling)
• 0.25 tsp ground cumin (for the filling)
• 0.5 tsp smoked paprika (for the filling)
• 0.5 tsp garlic powder (for the filling)
• 0.5 tsp onion powder (for the filling)
• 0.5 tsp salt (for the filling)
• 1.5 cup pepper jack cheese (shredded)
• egg roll wrappers (amount not stated)
• water (a small bowl for sealing the wrappers; amount not stated)

Steps

1. 1

   Add the avocado, mayonnaise, sour cream, lime juice, chopped cilantro, 1/2 teaspoon garlic powder, 1/4 teaspoon cumin, ranch seasoning, 1/2 teaspoon salt, sugar, and 2 tablespoons water to a blender.

2. 2

   Blend until smooth, then transfer the sauce to a container and refrigerate while preparing the egg rolls.

3. 3

   Lightly spray a skillet with cooking oil. Add the finely diced onion and diced red bell pepper.

4. 4

   Sauté until the onion starts to turn translucent and the pepper softens. The source gives no specific cooking time.

5. 5

   Add the canned corn, drained and rinsed black beans, and chopped cooked chicken to the skillet. Stir briefly to warm everything through.

6. 6

   Transfer the mixture to a large bowl.

7. 7

   Pour a couple of inches of vegetable oil into a pan and begin heating it to about 350°F (175°C).

8. 8

   Add the chili powder, 1/4 teaspoon cumin, smoked paprika, garlic powder, onion powder, and 1/2 teaspoon salt to the chicken mixture. Mix briefly to distribute the seasonings.

9. 9

   Add the shredded pepper jack cheese and mix until the filling is cohesive.

10. 10

    Set out the egg roll wrappers, a small bowl of water, and the filling. Lay one wrapper down in a diamond shape, with a point facing you.

11. 11

    Put some filling in the middle of the wrapper. Dip a finger in the water and drag it along the wrapper edges to help seal them.

12. 12

    Fold the bottom point up and over the filling, fold in both side points, then roll the wrapper tightly into an egg roll. Repeat with the remaining wrappers and filling.

13. 13

    Once the oil reaches about 350°F (175°C), carefully add the egg rolls in batches. Fry for about 1–2 minutes on each side, until golden brown.

14. 14

    Remove the egg rolls and place them on a paper-towel-lined plate.

15. 15

    Cut each egg roll diagonally to expose the filling. Serve with the chilled avocado sauce for dipping.

Notes

The creator added more cilantro than the stated 1/4 cup, using the remainder of a bunch. No wrapper quantity, skillet sauté time, or sauce chilling duration is specified.

Nutrition per serving

• appetizer
• main
• fried
• crispy
• copycat
• chicken
• dipping sauce