These make-ahead Southwestern egg rolls inspired by the longtime favorite served up at Chili's restaurants are easy to assemble — we promise! They replace the usual heavy flour tortillas with light and simple egg roll wrappers, and because they're baked instead of deep-fried, they're healthier and less indulgent than the restaurant splurge.
For the chicken: Use leftovers or purchase precooked chicken, or bake 1 1-lb chicken breast in a 375˚F oven for about 20 minutes or poach for 10-15 minutes on the stove-top or in the microwave, until a thermometer inserted into the thickest part of the breast registers 165˚F.
Chicken and filling can be cooked up to 1 day in advance.
Make the filling:
Roughly chop the frozen spinach and add to a medium saucepan with the beans, corn and bell pepper. Cover and cook over medium heat until the spinach and corn have thawed.
Stir in the chili powder and chicken, remove from the heat, and cool to room temperature. Stir in the shredded cheese immediately before assembling.
Assemble the egg rolls:Pour the water into a small bowl and line a rimmed baking sheet with parchment paper (if baking the egg rolls immediately) or waxed paper (if freezing the egg rolls). Place 1 egg roll wrapper on the work surface and scoop 3 tablespoons of filling diagonally onto the wrapper. With your finger, lightly dab water along the edges of the wrapper, then fold the "short" corners of the rectangular wrapper over the filling until they almost touch in the center.
Fold one of the long corners over to cover the filing, so the wrapper is almost folded up like an envelope. Using the folded long end, roll the wrapper up to fully seal the egg roll in a cigar shape.
Place the egg roll on the baking sheet and repeat with the remaining wrappers Freeze for later or cook right now!
To freeze, place the baking sheet in the freezer for 1 hour until the egg rolls have frozen through. Transfer to a zip-top bag for up to 3 months. To cook, preheat the oven to 400 degrees F.
Lightly brush the egg rolls with canola oil or vegetable oil and bake for 15-20 minutes (fresh) or 20-30 minutes (frozen), until the egg rolls are crispy at the edges and starting to bubble. While the egg rolls bake, make the dip:
Mash the avocado with a fork until smooth, then stir in the yogurt or sour cream, dressing mix and milk until smooth. Alternatively, blend the ingredients in a mini food processor if the avocado isn't perfectly ripe. Serve the egg rolls with the dip. Cooks' notes: