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Chilis Southwest Egg Rolls

Chilis Southwest Egg Rolls - recipe card
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Crispy, golden egg rolls packed with a creamy, smoky blend of chicken, black beans, corn, spinach, and melted cheese. Inspired by the iconic appetizer, these are baked to a perfect crunch with a zesty avocado-ranch dipping sauce.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded (about 12 oz / 340g)
  • 1 cup frozen corn kernels, thawed and drained
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup green onion, thinly sliced
  • 1 cup reduced-fat Mexican blend cheese, shredded (4 oz / 113g)
  • 2 oz cream cheese, softened
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 egg roll wrappers (standard 6-inch squares)
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Avocado-ranch dipping sauce: 1/2 cup plain Greek yogurt, 1/2 ripe avocado, 1 tablespoon fresh lime juice, 1/4 teaspoon garlic powder, 1/4 teaspoon dried dill, salt to taste

Instructions

  1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone mat; set aside. This temperature ensures the wrappers crisp without burning.
  2. In a large mixing bowl, combine shredded chicken, thawed corn, drained black beans, chopped spinach, diced red bell pepper, sliced green onion, Mexican blend cheese, softened cream cheese, cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper. Stir until all ingredients are evenly incorporated and the cream cheese is fully worked into the mixture.
  3. Lay one egg roll wrapper on a clean work surface with a corner pointing toward you (like a diamond). Spoon 1/4 cup of the filling (about 3 tablespoons) into the center of the wrapper, forming a slight log shape. Overfilling will cause bursting during baking.
  4. Brush the edges of the wrapper lightly with the egg wash using a pastry brush. This helps seal the rolls tightly and promotes golden browning.
  5. Fold the bottom corner up over the filling, tucking it snugly. Fold both side corners inward toward the center, pressing gently. Roll the bundle forward tightly toward the top corner, sealing the final flap with more egg wash. Repeat with remaining wrappers and filling.
  6. Place each finished egg roll seam-side down on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops and sides evenly with remaining egg wash; this creates a glossy, crackling crust.
  7. Bake in the preheated oven for 18-22 minutes, rotating the sheet halfway through, until the egg rolls are deep golden brown and crisp all over. If you prefer extra crunch, lightly mist with cooking spray before baking.
  8. While the egg rolls bake, prepare the avocado-ranch dip: In a small food processor or blender, combine Greek yogurt, avocado flesh, lime juice, garlic powder, dried dill, and a pinch of salt. Process until smooth, scraping sides as needed. Refrigerate until ready to serve.
  9. Let egg rolls cool on the baking sheet for 5 minutes before serving. This allows the filling to set slightly and prevents steam burns. Serve warm with avocado-ranch dipping sauce on the side.

Notes

Store leftover baked egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 375°F (190°C) oven for 8-10 minutes until crispy; avoid microwaving as it makes wrappers soggy. Unbaked assembled egg rolls can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 2 months. Bake from frozen at 400°F (204°C) for 25-30 minutes, adding 5 minutes if needed. The avocado-ranch dip is best fresh but can be refrigerated for up to 2 days; place plastic wrap directly on surface to prevent browning.

Nutrition

Keywords: southwest egg rolls, chilis copycat recipe, baked egg rolls, chicken and black bean egg rolls, crispy appetizer, game day snack, tex-mex egg rolls, avocado ranch dip, spinach corn egg rolls, party finger food

Find it online: https://copycatkitchenco.com/chilis-southwest-egg-rolls/