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Copycat Chili’s Southwest Egg Rolls Recipe

Name: Copycat Chili’s Southwest Egg Rolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Ingredients: 1 medium red bell pepper,-diced; 1 cup frozen corn, thawed; 1 cup canned black bean, drained and rinsed; 2 green onions, finely sliced; 1 Tbsp canned pickled jalapeños, finely chopped; 3/4 cup reduced fat or fat free cheese, shredded; 1 ½ cup cooked skinless, boneless chicken- shredded, diced, or cubed; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 egg; 1 Tbsp water; 12 egg roll wrappers; 1 cup skinny ranch dressing or any light ranch dressing; 3 oz. smashed avocado or 100 calorie mini guacamole cup

Pound Dropper

These Copycat Chili’s Southwest Egg Rolls taste just like the Southwest egg roll appetizer that is served at Chili's restaurants! These egg rolls are packed with skinless boneless diced chicken, black beans, corn, cheese and southwest seasonings all wrapped up into egg roll wrappers. Author: thepounddropper.com

Ingredients

1 medium red bell pepper,-diced

1 cup frozen corn, thawed

1 cup canned black bean, drained and rinsed

2 green onions, finely sliced

1 Tbsp canned pickled jalapeños, finely chopped

3/4 cup reduced fat or fat free cheese, shredded

1 ½ cup cooked skinless, boneless chicken- shredded, diced, or cubed

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1 tsp chili powder

1/2 tsp cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1 egg

1 Tbsp water

12 egg roll wrappers

1 cup skinny ranch dressing or any light ranch dressing

3 oz. smashed avocado or 100 calorie mini guacamole cup

Method

In a large mixing bowl, combine the bell pepper, corn, black beans, pickled jalapeños, green onions, cheese and salt and pepper, onion powder, garlic powder, cumin, and chili powder. Set aside.

Season cooked chicken with paprika, salt and pepper

Fold seasoned chicken into the bean and corn mixture. Stir until well combined.

In a small bowl, use a fork to whisk together the egg and water. Set aside

Scoop 1/3 cup of the chicken mixture onto an egg roll wrapper

Rolling from the bottom, roll halfway up, then fold in sides and roll tightly.

Seal with a drop of egg wash then brush the egg rolls with egg wash all around-so both sides of the egg rolls are covered with egg wash.

Place egg rolls in an air fryer basket. Be sure the egg rolls are not touching–cook in batches, if needed.

Cook at 380 degrees for 5 minutes.

Flip the egg rolls and continue cooking for 3-5 more minutes or until the egg roll wrappers are golden brown and crispy.

Cooking times can vary depending on the brand and size of your air fryer. (I have an 5.8 quart air fryer and I cook six at a time at 380 degrees and it takes roughly 8-10 minutes total.)

Preheat oven to 425 degrees.

Bake the egg rolls for about 15 minutes or until the egg roll wrappers are golden brown and crispy.

Remove the egg rolls from the oven.