Chili’s Southwestern Egg rolls Slimmed Down w/Avocado Ranch


Chili's Southwestern Egg rolls

I love going to chili's and one of my favorite appetizer's to get is there southwestern egg rolls paired with their avocado ranch dip. Since eating those on the regular would not be a compliment to my body I eat them on special occasions. This "special occasion" rule doesn't work well on the weekends when nothing special is going on and I start craving them. What can I do about this dieter's conundrum? I make these yummy southwestern egg rolls lose some weight. As I've said time and time again, humans aren't the only ones that should be put on a diet, ha! 😉

They are still not calories friendly for an everyday snack but it's calories have been greatly reduced as the site "calorie king" has them listed at 769 calories for an order (3 egg rolls) and my slimmed down baked not fried version is 453 calories for an order or 151 calories for each roll.


I made the avocado ranch dip homemade but added an extra ingredient, 1 tablespoon of mayonnaise had been added per hubby's request since he was compromising with a baked version of these egg rolls if you read my article about Fried Slim Jim's you will know that this dude loves himself some fried crap. 😉

I will share a step by step on how to make the egg rolls then a step by step on the avocado dip--I added 1 tablespoon of cumin to mine because I like it spicy, so feel free to add cumin--yummy.
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Now, I had forgotten to buy parchment paper but it is highly recommended--I'm a risk taker. 😉

Avocado Ranch Dip

For this avocado ranch dip I used a really cute avocado cutter/scooper that I found at my local grocery store but you can find it cheap here for like $9.00.

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In the step by step photos I forgot to add two steps (babies are distracting) and I added 1 cup of milk and 1/2 cup sour cream right after I finished mashing the avocado and before I added the 1 tablespoon of mayonnaise.

This is what the final product looks like. Avocado Ranch

If you like the southwestern egg rolls and avocado ranch dip please share your feedback in the comments section or if you made adjustments that taste better please feel free to add. Team work. Follow/share with friends as I love getting new buddies. 🙂

Note: After filling 18 egg rolls you will have a lot of mix left so you can freeze it for another time or reduce the amount per filling based on your individual needs.

Printable recipe

Chili’s Southwestern Egg rolls Slimmed Down w/Avocado Ranch

15 minutes

20 minutes

35 minutes

18 egg rolls

1 egg roll










  • 15 ounce frozen corn

  • 15 ounce frozen chopped spinach

  • 20 ounces black beans drained

  • 18 egg roll wrappers

  • 1 cup four cheese blend shredded cheese

  • 3/4 teaspoon chili powder

  • 1/2 cup water

  • Note: I added 1 tablespoon of cumin but the step wasn't pictured


  • 1 ripe avocado

  • 1 cup milk

  • 1 envelope hidden valley ranch dip mix

  • 1 tablespoon mayonnaise

  • 1/2 cup sour cream


  • As shown in pictures, in a large mixing bowl mix together thawed corn, thawed spinach, black beans and 3/4 teaspoon chili powder. Add 1 tablespoon of cumin (1/2 if you don't like it too spicy). Next add 1 cup of cheese and 1/2 cup water mix well.

  • Place 3 tablespoons of mix on the middle (center) of the egg roll wrapper and fold like an egg roll and seal the edges with a dab of water to prevent the wrapper from unwrapping. Place parchment paper on cooking sheet and spray cooking oil. Lay each egg roll carefully and space them apart 1/2" inch. Lightly coat egg rolls with oil or cooking spray.

  • Bake @ 400 degrees 20-25 minutes but once 15 minutes hits eye ball it every couple minutes. Flip the egg rolls half way through its cooking time.


  • Cut the avocado and scoop the seed out. Next, scoop the avocado and put in mixing bowl. Mash the avocado really well (you can also use a mixer instead of the masher I used) add milk, sour cream, mayonnaise and ranch mix. Mix together well.

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