Craving that amazing Chili's Southwest Egg Roll flavor but don't want to brave the crowds or the price tag? Then you're in the right place! This recipe lets you recreate that delicious, crispy, Southwestern explosion of flavor right in your own kitchen. It's easier than you think, and the results are incredibly satisfying. Get ready for a quick dinner idea that's both healthy and incredibly delicious. This homemade cooking masterpiece is perfect for a weeknight meal or a fun appetizer for game day. Let's dive into this easy recipe!
Ingredients:
- 1 pound ground beef (or a mix of beef and turkey for a leaner option)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 packet taco seasoning
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 package (24 count) egg roll wrappers
- Vegetable oil for frying (or cooking spray for a healthier option)
- Your favorite dipping sauce (ranch, sour cream, or a chipotle mayo are great choices!)
Instructions:
Get Started:
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Build the Flavor:
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Add the chopped onion and bell peppers to the skillet and cook until softened, about 5-7 minutes.
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Stir in the diced tomatoes and green chilies, black beans, corn, taco seasoning, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld beautifully.
Assemble the Egg Rolls:
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Lay out an egg roll wrapper on a flat surface with a corner pointing towards you. Place about 2-3 tablespoons of the filling in the center of the wrapper.
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Fold the bottom corner up over the filling, then fold in the side corners. Brush the top corner with a little water to seal, then tightly roll up to the end. Repeat with the remaining wrappers and filling.
Fry to Perfection:
- Heat about ½ inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place a few egg rolls in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. For a healthier option, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden brown and crispy.
Serve and Enjoy:
- Remove the egg rolls from the oil and place them on a wire rack to drain excess oil. Serve immediately with your favorite dipping sauce. These are best enjoyed fresh and hot!
Cooking Tips and Variations:
- For extra flavor, add a pinch of cayenne pepper to the filling for a little kick.
- Feel free to experiment with different vegetables like zucchini or mushrooms.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian option, substitute the ground beef with 1 cup of cooked lentils or crumbled veggie crumbles.
Nutritional Information (per egg roll, approximate):
- Calories: Around 250-300 (depending on the oil used and filling variations)
- Fat: 15-20g
- Protein: 10-15g
- Carbohydrates: 20-25g
This Chili's Southwest Egg Roll copycat recipe is a delicious and relatively healthy meal option. It's a fantastic way to enjoy a restaurant favorite from the comfort of your own home, making it a perfect addition to your list of best recipes and quick dinner ideas. Enjoy!