This Chili's Southwestern Egg Rolls copycat recipe can be made with tortillas or egg roll wrappers stuffed with chicken, corn, black beans, and spinach. These egg rolls are fried to a golden brown, then dipped in a creamy avocado ranch sauce.
In a large stockpot, preheat 3" of oil to 375°. In a large mixing bowl combine shredded chicken, cumin, garlic powder, onion powder, paprika, chili powder and salt. Once the chicken and spices are well mixed, add pepper jack cheese, spinach, corn, beans, red peppers and lime juice and mix to combine.
Place tortillas on a microwave safe plate and microwave for 30 seconds to make them more pliable.
Place ¼ cup of filling onto the center of the tortilla. Fold outward sides towards the middle, then roll up.
Brush the top edge with water to seal. After all tortillas are rolled, let them sit for 1 minute before frying to allow the water to stick the edges together.
Place 4 rolls into the preheated oil and fry for 1 minute, then flip and fry for 1 minute, until golden. Once cooked, carefully remove the rolls from the oil and place on a paper towel lined plate. Repeat the frying process with the remaining rolls.
In a mixing bowl combine avocado, ranch, cilantro, sour cream, lime juice, salt, garlic powder, onion powder and pepper. Mix until well combined and smooth. Serve alongside the fried egg rolls.
Eggrolls may be stored in an airtight container or baggie in the fridge for up to 3 days.