Copycat Chili’s Southwest Egg Rolls

Chili’s Southwest Egg Rolls are a great take on their Asian-inspired cousin. These are made with crispy flour tortillas, perfectly seasoned chicken, black beans, corn, jalapeño Jack cheese, and more. Don’t forget to dip these in the Avocado Ranch dressing.

Southwest Egg rolls on a plate.
Who doesn’t love a great egg roll, imagine them made with flavors of the Southwest. So delicious, and so perfect for your next game night, watching the game, or a party. You won’t be able to resist these when they are made.

Everyone loves going to Chilis. Chilis has some of the best appetizers ever. It’s hard to beat Chili’s Salsa. Now you have a partner in your appetizer party. These inspired Mexican egg rolls combine all of the flavors you love in Mexican food.

Homemade chilis southwest egg roll cut in half on a plate.

Chilis southwest egg rolls have lots of ingredients to make them extra special. Nothing is difficult to find, you can put these together in no time at all.

For this recipe, I am using one package of Ranch Style Dressing mix to make the avocado sauce. You could use a bottle of Ranch dressing mix, but I think the kind you mix up has a better flavor.

Chilis Southwest Egg Rolls on a platter

Want more great copycat Chilis recipes? Check out these taste-alike recipes of Chilis.

More Tasty Appetizer Recipes

Take a look at more of the best homemade appetizers and easy Mexican cuisine recipes.

Southwest Egg rolls on a plate.
Southwest Egg rolls on a plate.

Chili’s Southwest Eggrolls

You can make delicious Chilis Southwest Eggrolls at home with this copycat recipe and enjoy this restaurant favorite anytime.
4.95 from 35 votes
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Course: Appetizer
Cuisine: American
Keyword: Chilis Recipes, Southwest Egg Roll
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. 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.

  2. 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 😊

  3. 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

      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.

  4. 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!

  5. 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

      3 stars
      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?

  6. Sondra

    The ingredient list says milk, but, the instructions say buttermilk (for the dressing). Can you tell me which one it is please? Thanks!

  7. 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?

      • 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

  8. Trisha McCarthy

    5 stars
    So delicious couple substitutions used. Egg Roll wrappers instead of tortillas, and salsa instead of Avocado Ranch.

  9. Lisa Palmer

    5 stars
    Very good! SW egg rolls are our favorite and these we just as good as Chili’s 🌶 The hardest part is rolling them.

  10. 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!

  11. 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?

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