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Southwest Chicken Eggrolls with Avocado Creme Dip

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

If you have ever had Chili’s Southwest Eggrolls, you will love these. I made these for dinner one night and it was all we needed. They are a great combination of sweet and some heat. Mmmm …

Ingredients

  • ⅛ cups Lime Juice, Freshly Squeezed
  • ¼ cups Cilantro, Chopped
  • ⅛ cups Olive Oil
  • 2 whole Chipotle Chilis In Adobo Sauce, Chopped
  • 2-½ teaspoons Chipotle Chili Adobo Sauce, Divided
  • 1 Tablespoon Honey
  • 3 cloves Garlic, Minced
  • ¼ cups Chopped Scallions
  • 1 teaspoon Cumin
  • 1 pinch Salt And Pepper, to taste
  • 2 whole Chicken Breast, Diced
  • ½ cans (15 Oz. Can) Black Beans, Drained And Rinsed
  • ¼ cups Roasted Red Pepper, Sliced
  • ½ cups Spinach, Chopped
  • ½ whole Avocado
  • 3 Tablespoons Sour Cream
  • 8 whole Eggroll Wrappers
  • Eggwash, To Seal Wrappers

Preparation

Whisk lime juice, cilantro, oil, chiles and 2 teaspoons of sauce, honey, garlic, scallions, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl.

Toss chicken with lime juice mixture. Season with salt and pepper.

In a large hot skillet, drizzle about 1 tablespoon of olive oil, add chicken mixture. Toss and brown chicken.

Add black beans, red pepper and spinach. Toss and let simmer for about 10 minutes, remove from heat and let cool.

While the chicken cools, you can make your dip.

In a small food processor, combine avocado, sour cream and remaining 1/2 teaspoon of adobo sauce from the chilies. Blend till smooth. Taste and season with salt and pepper.

Now to roll your eggrolls …

Take a sheet and place it like a diamond in front of you.

Take 2 tablespoons of chicken mixture and place it a third of the way on the sheet. It should be on the lower third.

Fold the bottom corner over the filling.

Brush the left and right corner with egg wash and fold to the center, then roll up once.

Brush the remaining corner with egg wash and fold over. Make sure the seam in nice and sealed.

Place the egg rolls on a baking sheet brushed with canola oil and brush the egg rolls with canola oil. Bake in the oven at 350 degrees for 12 minutes.*

When they are done, tent them with some foil and let them rest for 5 minutes. This sets the eggroll so you can actually eat it with your hands with out it falling apart. I sliced mine in half and served with the avocado creme.

*I ran into one problem while making these. I tried to flip them halfway through so both sides of the roll would toast. But when I did that, all the juices started to seep through because the top has a thinner layer of dough than the bottom.

If you really want to bake instead of fry these, I would not flip them. Instead I would transfer it down to the broiler and allow the top to crisp just a bit. Keep an eye on them so they don’t burn. Then remove them from the broiler.

12 Comments

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anjaconda on 7.26.2010

I really liked the filling and they turned out pretty good in the oven. However they were a little dry and they needed much longer to bake for me, not sure why. I don’t know whether it’s possible to put more oil on them but I guess I’ll try to fry them next time. Very nice recipe :)

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im723 on 2.13.2010

just made these, with a few modifications – and oh my are they yummy! thank you for a wonderful recipe! (btw – I used the broiler technique to brown the tops….about three minutes and they were perfect)

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serean on 1.19.2010

These were great!! I added some corn, left out a bit of the adobo, shredded the chicken, and I also deep fried them instead of baking them. I added a bit of ranch to the dipping sauce and it turned out really well. I had some left over eggrolls that I hadn’t fried so I tried wrapping each one individually in plastic wrap and freezing. About a week later I defrosted in the refrigerator and fried them up and they were just as good as the first time

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Mama Holli of Nobody Puts Mama In A Corner! on 1.14.2010

Looking good! Making me hungry!

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Sue Strom on 1.10.2010

I made these tonight with Tortilla Chicken Soup and they were good, but I think I should have brushed a little more oil on them before baking as they were a little dry.

6 Reviews

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sk1svsu on 10.25.2011

The only thing I did differently was add corn. These were soooo good I didn’t even miss that they weren’t fried. I sprayed them with a little cooking spray and they browned up nicely on top without having to broil. Thanks! I will definitely be making these again!

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Linda on 10.2.2011

I made these today and the flavor was very good. I used the whole can of black beans, and would also add corn next time. I agree with what others have said, I would fry them next time. Although they got brown I wasn’t crazy about the texture of the baked eggroll wrappers.
A keeper recipe with just that minor change! Thanks!

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anjaconda on 7.26.2010

Very good, but I’ll have to try to fry them next time, too dry in the oven. :)

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almostdomesticgoddess on 6.25.2010

Sooo good! Just like Chili’s! My boyfriend thanks you for this being there isn’t a Chili’s for over 100 miles :)

Note: I deep fried mine in canola oil until brown and crisp.

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Sherry on 5.20.2010

I made these quite a while ago and have been meaning to review them. They are fabulous! And very easy to put together. A neighbor stopped by while we were having dinner and she loved them too! I’m making them again very soon, thank you for sharing this recipe!

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