Name: Copycat Chili's Southwest Eggrolls (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 8
Cuisine: Tex-Mex
Ingredients: 1 pound Chicken-cooked and shredded; 1 cup Black beans-canned, rinsed and drained; 1 cup Corn-frozen or canned, drained; 1/2 cup Red bell pepper-diced; 1/4 cup Green onions-sliced; 1/4 cup Monterey Jack cheese-shredded; 1/2 cup Ranch dressing; 2 tbsp Chipotle peppers in adobo sauce-minced; 8 Egg roll wrappers; Vegetable oil -for frying

Recipe tier

A simplified version of the popular appetizer, perfect for a weeknight snack or party.

Total 1h

Serves 8

Steps 8

Ingredients 10

Soundtrack the cook

Soul kitchen · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Chicken
1 pound 450 g Chicken-cooked and shredded
Filling
1 cup 140 g Black beans-canned, rinsed and drained
1 cup 140 g Corn-frozen or canned, drained
cup 60 g Red bell pepper-diced
cup 30 g Green onions-sliced
cup 30 g Monterey Jack cheese-shredded
Sauce
cup 120 mL Ranch dressing
2 tbsp 30 mL Chipotle peppers in adobo sauce-minced
Wrappers
8 8 Egg roll wrappers
Frying
Vegetable oil As needed -for frying

Equipment

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Instructions

🎙️ Cook with voice coach

In a medium bowl, combine all Filling ingredients.
In a small bowl, whisk together all Sauce ingredients.
Lay out an egg roll wrapper on a clean surface. Place about cup of the filling in the center of the wrapper.
Brush the edges of the wrapper with water. Fold the sides in, then roll tightly from the bottom up.
Repeat with remaining wrappers and filling.
Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
Drain on paper towels and serve immediately with the remaining Sauce for dipping.