Chili's Southwestern Egg Rolls

Name: Chili's Southwestern Egg Rolls
Cuisine: American, Southern
Ingredients: 1/2 cup ranch dressing; 1/4 cup mashed avocado; 2 quarts vegetable oil; 1 cup chopped cooked chicken; 1 cup chopped fresh baby spinach leaves; 1 cup Shredded Mexican Cheese Blend; 1/4 cup black beans (from 15-oz can), drained, rinsed; 1/4 cup canned whole kernel sweet corn (from 15.25-oz can), drained; 1/4 cup diced red bell pepper; 1 tablespoon Taco Seasoning Mix; 8 low carb flour tortillas; 1 egg, beaten; 1 tablespoon water; 8 wooden toothpicks

5 steps

This copycat version of Chili’s® Southwestern Egg Rolls recipe is loaded with cooked chicken, veggies and cheese and served with an easy avocado ranch sauce.

Updated at: Thu, 21 Dec 2023 21:53:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories2586.6 kcal (129%)

Total Fat281 g (401%)

Carbs18.5 g (7%)

Sugars2.4 g (3%)

Protein13 g (26%)

Sodium544.3 mg (27%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cupranch dressing

¼ cupavocado

mashed

2 quartsvegetable oil

1 cupchicken

chopped, cooked

1 cupfresh baby spinach leaves

chopped

1 cupshredded mexican cheese blend

¼ cupblack beans

drained, rinsed

¼ cupwhole kernel sweet corn

canned, drained

¼ cupred bell pepper

diced

1 tablespoontaco seasoning mix

8low carb flour tortillas

1egg

beaten

1 tablespoonwater

8wooden toothpicks

Instructions

Step 1

In medium bowl, beat ranch dressing and mashed avocado with whisk until smooth.

Step 2

In deep fryer or 3-quart heavy-bottomed pot, heat oil to 350°F. In medium bowl, mix chicken, spinach, cheese, beans, corn, bell pepper and seasoning mix.

Step 3

Place tortillas on work surface. In small bowl, mix egg and water. Spoon slightly less than 1/2 cup of the chicken mixture in line across center of each tortilla, leaving 1-inch border on edges. For each tortilla, fold sides in, overlapping to enclose filling. Roll up from bottom of tortilla. Brush inside of top edge of tortilla with egg wash, then secure each egg roll with a toothpick.

Step 4

Place egg rolls in batches in preheated oil. Fry 2 to 3 minutes or until lightly brown on bottom, then use tongs to turn egg rolls; fry 2 to 3 minutes longer or until lightly brown all over and cooked through (at least 165°F in center). Drain on paper towel-lined cookie sheet 2 to 3 minutes or until cool enough to handle.

Step 5

Transfer egg rolls to cutting board. Carefully remove toothpicks, and discard. Cut in half on the bias, and transfer to serving platter. Serve with avocado ranch dip.