30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Southwestern Eggrolls
An elevated take on Chili's Southwestern Eggrolls, featuring slow-cooked pork shoulder, a vibrant roasted corn salsa, and a smoked paprika aioli. Served open-faced for a refined presentation.
Total Time
240
Yield
4
Calories
600 cal
Difficulty
Hard
Cuisine
Tex-Mex
(0 reviews)
What You'll Need
Equipment:
Dutch oven, Baking sheet, Large bowl, Small bowl •
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Instructions
Season Pork with Chipotle powder, Cumin, and Oregano. Sear in a Dutch oven until browned on all sides. Add enough water to cover the pork, bring to a boil, then reduce heat and simmer for 3-4 hours, or until fork-tender. Shred the pork and set aside.
Preheat oven to 400°F (200°C). Roast Corn on a baking sheet for 20-25 minutes, turning occasionally, until slightly charred. Let cool, then cut kernels from the cob.
Combine roasted Corn kernels, Red onion, Jalapeño, Lime juice, and Cilantro in a bowl to make the Roasted Corn Salsa. Set aside.
Prepare the Smoked Paprika Aioli by whisking together Mayonnaise, Smoked paprika, Garlic, and Lemon juice in a small bowl. Set aside.
Lightly brush Wonton wrappers with oil and bake for 3-5 minutes until golden and crispy.
To assemble, spread a spoonful of Smoked Paprika Aioli on each Wonton wrapper. Top with shredded Pork, Roasted Corn Salsa, and Monterey Jack cheese. Serve immediately.
