Copycat Chili’s Southwest Egg Rolls
Picture this: crispy flour tortillas wrapped around a savory filling of seasoned chicken, black beans, corn, and melted jalapeño Jack cheese, all served with a creamy avocado ranch dipping sauce. These Southwest Egg Rolls are a genius fusion of Tex-Mex flavors in an Asian-inspired package, and they’re about to become your new favorite party appetizer.
Why You’ll Love This Recipe
If you’ve ever been to Chili’s, you know these egg rolls are legendary. They’re the perfect balance of crispy exterior and flavorful filling, with just the right kick of Southwest spices. The best part? This homemade version lets you make a restaurant favorite whenever the craving hits, and you can adjust the heat level to your liking.
Ingredients
For the Filling
- Cooked Chicken – provides protein and substance
- Canned Black beans – adds texture and protein
- Corn kernels – brings sweetness and crunch
- Jalapeño Jack cheese – delivers creamy heat
- Red bell pepper – adds color and crunch
- Green onions – provides fresh, sharp flavor
- Fresh cilantro – adds bright, herbal notes
- Ground cumin – brings earthy warmth
- Chili powder – adds smoky heat
- Salt – enhances all flavors
For Assembly
- Flour tortillas (6-inch size
- Oil for frying
- Water (for sealing
For Avocado Ranch Sauce
- Ripe avocado – creates creamy base
- 1 package Ranch dressing mix – provides classic ranch flavor
- Sour cream – adds tangy creaminess
- Milk – thins to dipping consistency
- 1 lime, juiced – brightens flavors
- Salt to taste
Instructions – How to make Southwestern Egg Rolls
Prepare the Filling
- In a large bowl, combine:
- Diced chicken
- Black beans
- Corn
- Shredded cheese
- Diced peppers
- Green onions
- Cilantro
- Add seasonings and mix well
- Let filling rest 10 minutes for flavors to meld
Make the Avocado Ranch
- Blend avocado until smooth
- Add remaining sauce ingredients
- Blend until creamy
- Chill until serving
Assembly
- Place the tortilla on a flat surface
- Add 1/3 cup filling slightly off-center
- Fold the bottom corner over the filling
- Fold in the sides of the wrapper
- Roll tightly toward the top corner
- Seal the edge with water
- Repeat with remaining tortillas
Frying
- Heat oil to 350°F
- Fry 2-3 egg rolls at a time
- Cook 2-3 minutes per side until golden
- Drain on paper towels
- Serve hot with sauce
Pro Tips for Success
- Don’t overfill tortillas
- Roll tightly to prevent filling leakage
- Maintain oil temperature
- Make filling ahead for easier assembly
- Double the sauce recipe – it’s that good!
Make Ahead and Storage
Make Ahead Options
- Prepare filling up to 24 hours ahead
- Roll egg rolls and refrigerate up to 4 hours
- Make sauce up to 24 hours ahead
Storage
- Cooked egg rolls: 3-4 days refrigerated
- Sauce: 2-3 days refrigerated
- Freezer: Up to 3 months (uncooked rolls only)
Reheating
- Oven: 350°F for 10-15 minutes
- Air fryer: 350°F for 3-4 minutes
- Avoid microwave (gets soggy)
Recipe Variations
- Vegetarian: Omit chicken, double beans
- Spicier: Add diced jalapeños
- Cheese Lover’s: Double the cheese
- Healthier: Bake at 400°F for 15-20 minutes
Want more great copycat Chilis recipes? Check out these taste-alike recipes of Chilis.
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Take a look at more of the best homemade appetizers and easy Mexican cuisine recipes.
Chili’s Southwest Eggrolls
You can make delicious Chilis Southwest Eggrolls at home with this copycat recipe and enjoy this restaurant favorite anytime.
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Servings: 6
Calories: 502kcal
Ingredients
Egg Rolls
- 8 ounces boneless skinless chicken breast
- 4 teaspoons olive oil or vegetable oil divided use
- 1/4 cup minced red bell peppers
- 1/4 cup minced green onions
- 1/2 cup frozen corn
- 1/2 cup canned black beans rinsed and drained
- 1/4 cup frozen spinach thawed and drained
- 2 teaspoons pickled jalapeño peppers chopped
- 1 teaspoon taco seasoning
- 8 7-inch flour tortillas
- 3/4 cup shredded Monterey Jack cheese
- vegetable oil for frying
Avocado Ranch Dressing
- 1 package dry ranch dressing mix
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup smashed fresh avocado about half an avocado
Toppings
- 2 tablespoons chopped tomatoes
- 1 tablespoon chopped onions
Instructions
Preheat the grill to medium-high heat.
Brush the chicken breasts with 1 teaspoon of olive oil and season them with salt and pepper. Grill for 5 to 7 minutes on each side. When the chicken breasts have finished cooking, chop them into small pieces and set aside.
To make the egg roll filling, place the remaining olive oil in a skillet over medium-high heat and sauté the red peppers until just tender. Add the green onions, corn, black beans, spinach, pickled jalapeños, and taco seasoning to the skillet. Mix well and sauté until heated through.
Place equal portions of filling onto the tortillas. Then add equal portions of chicken to each tortilla and top with cheese. Fold in the ends of the tortilla and roll them up very tightly. Pin with toothpicks to secure.
- Add vegetable oil to a large pot until it reaches a depth of 4 inches. Heat the oil to 350°F and deep-fry the egg rolls until they are golden brown, about 7 to 8 minutes. When golden, remove them from the oil and place them on a wire rack.
- To make the avocado ranch dressing, combine the dry ranch dressing mix with the mayonnaise and buttermilk. Add the mashed avocado and pulse the mixture in a blender until just blended.
Nutrition
Calories: 502kcal | Carbohydrates: 42g | Protein: 19g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 1088mg | Potassium: 443mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1190IU | Vitamin C: 13.9mg | Calcium: 212mg | Iron: 3mg