Why You’ll Love This Recipe
Chili’s Southwest Eggrolls are a cult favorite for a reason. Crispy on the outside and loaded with bold Southwestern flavors on the inside, they deliver crunch, creaminess, spice, and freshness all in one bite. This homemade version captures everything people love about the restaurant classic, while giving you full control over the ingredients and seasoning.
What makes this recipe especially satisfying is the balance of textures and flavors. Tender chicken, hearty beans, sweet corn, and melty cheese are wrapped in a crisp shell and paired with a creamy dipping sauce that ties everything together. I tested different filling ratios to make sure each eggroll stays full without bursting during cooking. These eggrolls are perfect for parties, game day, or anytime you want a standout appetizer that feels indulgent and familiar.
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Chili’s Southwest Eggrolls – Crispy, Flavor-Packed, and Better Than the Restaurant
- Total Time: 35 minutes
- Yield: 10 eggrolls
- Diet: Halal
Description
A copycat of Chili’s famous Southwest Eggrolls featuring crispy wrappers filled with seasoned chicken, beans, corn, peppers, and cheese, served with a creamy dipping sauce.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/3 cup red bell pepper, finely diced
- 1/3 cup green onion, sliced
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10 large egg roll wrappers
- Vegetable oil for frying
- 1/2 cup ranch dressing
- 2 tbsp chipotle sauce or adobo sauce (for dip)
Instructions
- In a large bowl, combine chicken, black beans, corn, bell pepper, green onion, cheese, chili powder, cumin, garlic powder, salt, and pepper.
- Place an egg roll wrapper on a flat surface with one corner facing you.
- Spoon filling into the center of the wrapper.
- Fold bottom corner over filling, fold in sides, and roll tightly, sealing edge with water.
- Repeat with remaining wrappers.
- Heat oil in a deep skillet to 175°C (350°F).
- Fry eggrolls in batches for 3–4 minutes until golden brown and crispy.
- Drain on paper towels.
- Mix ranch dressing and chipotle sauce to make the dipping sauce.
- Serve eggrolls hot with dipping sauce.
Notes
- Eggrolls can be air-fried at 190°C (375°F) for 10–12 minutes.
- Do not overfill wrappers.
- Serve with avocado ranch or salsa as alternatives.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwest American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast
Chicken breast provides lean protein and absorbs the Southwestern seasoning beautifully.
Black beans
Black beans add heartiness and a creamy texture to the filling.
Corn
Corn brings sweetness and balance to the savory filling.
Red bell pepper
Red bell pepper adds color, crunch, and mild sweetness.
Green onions
Green onions add freshness and mild sharpness.
Spinach
Spinach adds color and a subtle earthy note while boosting nutrition.
Shredded cheese
Cheese adds richness and helps bind the filling together as it melts.
Taco seasoning
Taco seasoning delivers classic Southwestern flavor with minimal effort.
Egg roll wrappers
Egg roll wrappers create the crisp, golden exterior.
Oil
Oil is used for frying or brushing if baking.
Mayonnaise
Mayonnaise forms the creamy base of the dipping sauce.
Sour cream
Sour cream adds tang and balances the richness of the sauce.
Chili sauce
Chili sauce provides mild heat and depth in the dip.
Cumin
Cumin adds warmth and enhances the Southwestern profile.
Lime juice
Lime juice brightens the dipping sauce and cuts through richness.
Directions
Begin by cooking the chicken until fully done, then finely chop or shred it. In a large bowl, combine the chicken, black beans, corn, diced red bell pepper, chopped green onions, spinach, shredded cheese, and taco seasoning. Mix until evenly combined.
Lay an egg roll wrapper on a flat surface. Spoon filling into the center, fold in the sides, and roll tightly. Seal the edge with a small amount of water. Repeat with remaining wrappers.
Heat oil in a deep skillet over medium heat. Fry eggrolls in batches until golden brown and crisp on all sides. Transfer to paper towels to drain excess oil. Alternatively, brush lightly with oil and bake until crisp.
For the dipping sauce, whisk together mayonnaise, sour cream, chili sauce, cumin, and lime juice until smooth. Serve eggrolls hot with dipping sauce on the side.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes approximately 12 eggrolls, serving 4 to 6 people. Preparation time is about 25 minutes, with a cooking time of 10 minutes. Total time required is roughly 35 minutes.
Storage/reheating
Store leftover eggrolls in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to restore crispness. Avoid microwaving, as it softens the wrappers.
Variations and Customizations
These Southwest eggrolls are easy to customize. For extra heat, add diced jalapeños or a pinch of chili flakes to the filling. Ground beef or shredded rotisserie chicken can replace the chicken breast if preferred.
You can also adjust the cheese. Pepper Jack adds more spice, while a Mexican-style blend keeps the flavor balanced. For a lighter version, bake or air fry the eggrolls instead of frying.
Vegetarian versions work well too. Simply omit the chicken and add extra beans, corn, or sautéed mushrooms for a hearty filling that still delivers bold flavor.
FAQs
Can I make these ahead of time?
Yes, they can be assembled ahead and fried just before serving.
Can I bake instead of fry?
Yes, baking works well when brushed lightly with oil.
What oil is best for frying?
Neutral oils with high smoke points work best.
Can I freeze Southwest eggrolls?
Yes, freeze un-fried eggrolls and cook from frozen.
Is the dipping sauce spicy?
It is mildly spicy and easily adjustable.
Can I use rotisserie chicken?
Yes, it works very well and saves time.
How do I keep eggrolls from bursting?
Do not overfill and seal tightly.
Are these kid-friendly?
Yes, especially with reduced spice.
Can I air fry them?
Yes, they crisp very well in an air fryer.
What can I serve with these?
They pair well with salads, tacos, or other appetizers.
Conclusion
Chili’s Southwest Eggrolls are a bold, crispy appetizer that delivers everything you love about the restaurant favorite right at home. Packed with flavor, easy to customize, and perfect for sharing, this recipe is ideal for gatherings or indulgent snacks. Once you try these homemade eggrolls, they are sure to become a repeat favorite in your kitchen.
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