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.
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Table of Contents
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.
- Chili’s Chicken Tenders
- Southwest Soup
- Chilis Margarita Chicken Bowl
- Chili’s Awesome Blossom Petals
- Chili’s Monterey Chicken
More Tasty Appetizer Recipes
- White Cheese Queso
- Fried Mushrooms
- Baked Scallops
- Bacon Wrapped Jalapeno Poppers
- Cheesy Lasagna Dip
- Melting Pot Fondue
- Bloomin’ Onion
- Seafood Nachos Recipe
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
Andrea
Oh my, these are good! Just like I’d get at Chili’s. Thanks for the recipe.
Christie
Can I use fresh spinach instead of frozen?
Stephanie Manley
I think you could, but I would blanch it first.
Deanna
These were delicious! I substituted the jack cheese for cream cheese because that is what I had on hand and boy, oh boy… these babies turned out amazingly!! Will ABSOLUTELY be making again.
Theresa Z
I made these tonight! There were delicious and very simple to make.. my husband said they do indeed taste like they came from chili’s.. I will definitely make again!Thank you for the great recipe 😊
Bridgette
I would like to make these in my high school culinary class. However, it’s hard to fry anything with 24 students in a class. Do you think I could use an air fryer for that?
Stephanie Manley
You will need to brush oil onto the egg roll skins to get them to crisp up like they would in a fryer.
Lynn Donaldson
Can these be placed in the oven instead of fried?
Stephanie Manley
Now, I haven’t tried this, but I think you would need to spray some non-stick spray on them to get them to crisp up. Otherwise, you are going to have bland egg roll shells that are cooked, but not crispy. I know with Philo dough you need to add butter to get it to cook right, I would think these would be the same. Give it a try, and let me know.
Michele
This maybe a silly question but do you fry them with the toothpick in them?
Stephanie Manley
You can, if they look like they are going to open during frying, please use a toothpick.
Susan
I can’t wait to try making these. I will post a review when I have. This was one of the things we used to get in Waikiki when we went and now the Chili’s is gone there. (They don’t have one in Vancouver, that I know of.) So nice to able to make at home though. Thanks!
Tabatha
Goes in pan after the bellpepers ans such are about ready when you put the jalapenos in…
Kaci
I am preparing a similar version I made up myself years ago but am looking for some advice! Has anyone ever made these in advance maybe a few days before frying and serving? I’m catering my husbands 40th birthday myself for about 50 people and I’m trying to figure out what I can prep or even prepare in advance and reheat the day of.
Trayce Marcelle
You could assemble them then freeze and fry the day of the party. I’m not sure how great they would if you fried in advance but, if you have a convection oven, you make be able to reheat them that way?
Brenda
They would turn out soggy.it will be from the spinach.
Sondra
The ingredient list says milk, but, the instructions say buttermilk (for the dressing). Can you tell me which one it is please? Thanks!
Stephanie
It should be buttermilk.
Chris
Can these be made up and before deep frying them freeze them? I’d like to be able to make a bunch of them and cook as needed. I am a REALLY big fan of them at Chili’s and always buy them whenever I go. Thanks
Stephanie
You can freeze avocadoes for 4 to 6 months, but you will need to use a vacuum sealer to seal these, the air in the container may make the avocados turn brown over time when left in the freezer.
Kaci
That’s what I’m wondering too! Or even like a day or two ahead? And would you like flash fry and the re-fry or fry completely then bake to reheat or freeze un-cooked then fry straight from frozen or thaw? Has anyone tried this before?
Stephanie
I think they would be best stored in a frozen state, and then fried from the frozen state.
Tabatha
Freeze the egg roll filling. Stuff and fry fresh, mix the avocado with bottled Kraft dressing as needed. I also use rotel instead of cooking the bell pepers and such when in a hurry
Seeta Arora
Can these be baked instead of frying?
Stephanie
You will need to spray these with non-stick spray or the flour just bake and not brown.
Trisha McCarthy
So delicious couple substitutions used. Egg Roll wrappers instead of tortillas, and salsa instead of Avocado Ranch.
Sheryl
I use egg roll wrappers, too.
Lisa Palmer
Very good! SW egg rolls are our favorite and these we just as good as Chili’s 🌶 The hardest part is rolling them.
Rose
Good morning! Firstly, I have followed and prepared a number of your recipes for years. Thank you so much for sharing.
This recipe for Chili Southwestern Eggrolls is different from the one I am trying to find. I Lost everything with my home and loved making the recipe the old way. Is there a way to find that recipe?
Thank you!
Stephanie
I am sorry this is the only recipe I have.
Eileen
It calls for spinach, but it dosnt show in the recipe where or how your incorporating it? Does it get heated with pan mixture or are you adding it as is sprinkled over mixture once in tortillas?
Stephanie
You incorporate into the filling.
gun mayhem
what a pretty looking meal… corn is my fav too..
Josue
Thank you so much for this recipe Stephanie!
Greetings from Puerto Rico
Nite Loon
Call them what they are THEY ARE CHIMIGHANGAS!!! A stuffing
wrapped in a FLOUR TORTILLA & FRIED.
Stephanie
My good friend, I didn’t name them, Chilis did. I’ll be sure to let Chilis know they should call them Chimichangas!