30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Southwest Eggrolls
Chili's Southwest Eggrolls
Chili's Southwest Eggrolls
⏱2h
👥6
🔥650 cal
Hard
🍽️Mexican
A sophisticated take on the Southwest Eggroll, featuring rich duck confit, earthy huitlacoche, and a vibrant cilantro-lime aioli. This version utilizes premium ingredients and more advanced techniques for a truly exceptional experience.
A sophisticated take on the Southwest Eggroll, featuring rich duck confit, earthy huitlacoche, and a vibrant cilantro-lime aioli. This version utilizes premium ingredients and more advanced techniques for a truly exceptional experience.
Prepare the Duck Confit: Gently remove the Duck legs from the confit. Shred the Duck meat, discarding the skin and bones.
Prepare the Filling: In a large bowl, combine the shredded Duck confit, Black beans, Corn, roasted Red bell pepper, roasted Poblano pepper, Huitlacoche, Onion, Asadero cheese, and Cilantro. Mix gently.
Make the Aioli: In a small bowl, whisk together the Homemade mayonnaise, Lime juice, Cilantro, Jalapeño, Fleur de sel, and White pepper. Adjust seasoning to taste.
Assemble the Eggrolls: Briefly soften the Spring roll wrappers by dipping them in warm water. Lay a wrapper flat on a clean surface. Place about 1/3 cup of the Filling in the center of the wrapper. Fold the sides in, then roll tightly from the bottom up. Repeat with remaining wrappers and Filling.
Fry the Eggrolls: Heat Grapeseed oil in a deep fryer or large pot to 375°F (190°C). Fry the Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve: Serve the Eggrolls immediately with the Huitlacoche Aioli.
Ingredients
6
2900 gDuck legs-confit
1/2 cup70 gBlack beans-heirloom variety, cooked
1/2 cup75 gCorn-fresh, kernels removed
1/4 cup30 gRed bell pepper-roasted and diced
1/4 cup30 gPoblano pepper-roasted and diced
1/4 cup30 gHuitlacoche-canned or fresh, chopped
1/4 cup30 gOnion-brunoise
1/2 cup55 gAsadero cheese-shredded
2 tbsp30 mLCilantro-finely chopped
1/2 cup120 mLHomemade mayonnaise
1 tbsp15 mLLime juice-freshly squeezed
1 tbsp15 mLCilantro-finely chopped
1 tsp5 mLJalapeño-minced
Saltto tasteFleur de sel
Pepperto tasteWhite pepper
66Spring roll wrappers (rice paper)
Grapeseed oilas needed
Equipment
Skillet
Large bowl
Small bowl
Deep fryer or large pot
Paper towels
Instructions
Prepare the Duck Confit: Gently remove the Duck legs from the confit. Shred the Duck meat, discarding the skin and bones.
Prepare the Filling: In a large bowl, combine the shredded Duck confit, Black beans, Corn, roasted Red bell pepper, roasted Poblano pepper, Huitlacoche, Onion, Asadero cheese, and Cilantro. Mix gently.
Make the Aioli: In a small bowl, whisk together the Homemade mayonnaise, Lime juice, Cilantro, Jalapeño, Fleur de sel, and White pepper. Adjust seasoning to taste.
Assemble the Eggrolls: Briefly soften the Spring roll wrappers by dipping them in warm water. Lay a wrapper flat on a clean surface. Place about 1/3 cup of the Filling in the center of the wrapper. Fold the sides in, then roll tightly from the bottom up. Repeat with remaining wrappers and Filling.
Fry the Eggrolls: Heat Grapeseed oil in a deep fryer or large pot to 375°F (190°C). Fry the Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve: Serve the Eggrolls immediately with the Huitlacoche Aioli.
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