Chili's-Style Southwest Eggrolls

This recipe replaces industrial oils with avocado oil and uses organic ingredients for a healthier, nutrient-rich twist on Chili's classic eggrolls.

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Ingredients

  • 1 cup cooked organic chicken breast, shredded
  • 1 cup organic black beans, rinsed and drained
  • 1 cup organic sweet corn kernels
  • 2 cups fresh organic spinach, chopped
  • 1 organic red bell pepper, diced
  • 1 organic jalapeño pepper, seeded and minced
  • 1/4 cup organic red onion, finely diced
  • 3/4 cup shredded organic Monterey Jack cheese
  • 2 tbsp avocado oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 tbsp fresh cilantro, chopped
  • 8 organic whole wheat eggroll wrappers
  • 1 tsp raw honey
  • Salt and cracked black pepper to taste
  • Avocado-ranch dip: 1 ripe avocado
  • Avocado-ranch dip: 1/2 cup plain organic Greek yogurt
  • Avocado-ranch dip: 1 tbsp fresh lime juice
  • Avocado-ranch dip: 1/4 tsp garlic powder and a pinch of sea salt

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
  • Small ramekins — Individual portions for dips, baked eggs, and small bites.
  • Pastry brush — Brush egg wash or oil on dough without tearing it.

Instructions

  1. In a large skillet, heat 1 tbsp avocado oil over medium heat. Add diced onion, red bell pepper, and jalapeño.
  2. Sauté the vegetables for 5–7 minutes, until they begin to soften.
  3. Add sweet corn, black beans, shredded chicken, cumin, smoked paprika, garlic powder, and honey. Stir to coat evenly.
  4. Add the chopped spinach and cook 1–2 minutes until just wilted, then remove from heat and drain excess liquid to ensure a crispy texture.
  5. Stir in the fresh cilantro and Monterey Jack cheese, and season with salt and pepper.
  6. Lay out eggroll wrappers. Place about 1/3 cup of filling slightly below the center of each.
  7. Moisten the edges with water, fold the sides in over the filling, and roll up tightly like a burrito, pressing the seam firmly to seal.
  8. Brush the eggrolls lightly on all sides with the remaining 1 tbsp avocado oil.
  9. Heat a cast iron skillet over medium-high heat. Sear the eggrolls for 2–3 minutes per side, turning to crisp all sides, until golden brown and crisp.
  10. For the avocado-ranch dip, blend the avocado, Greek yogurt, lime juice, garlic powder, and salt until smooth. Serve the eggrolls hot with the dip alongside.

FAQ

Why are organic ingredients used in this recipe?

Organic ingredients ensure that no synthetic pesticides, fertilizers, or genetically modified organisms (GMOs) are involved, providing cleaner and healthier options.

What makes avocado oil a good choice for cooking?

Avocado oil is stable at high temperatures, rich in monounsaturated fats, and free from trans fats and refined seed oils.

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