Chili's Southwest Eggrolls served with dipping sauce and fresh ingredients

Quick Chili’s Southwest Eggrolls Copycat Fast, Crispy, Crowd-Pleasing

29 janvier 2026 par Chef Hanna Zest

Introduction

This quick copycat of Chili’s Southwest Eggrolls delivers bold flavor and a crunchy finish without a long prep time. It uses shredded chicken and pantry-friendly vegetables to keep things fast. The avocado ranch dip adds a cool, tangy contrast that rounds out each bite. Ideal for weeknights, casual parties, or when you want a satisfying appetizer in under an hour.

Why This Recipe Works

This recipe keeps the prep tight so you can move from skillet to plate quickly. Using cooked shredded chicken and canned or frozen vegetables saves chopping and cooking time. Spices are simple and familiar, so you get classic southwest flavor without hunting for specialty ingredients. Melting Monterey Jack into the warm filling binds everything and gives a gooey center that contrasts with the crisp wrapper. Frying in a shallow pan lets you maintain control over color and texture. The assembly steps are repetitive and fast once you find your rolling groove.

Flavor and Texture

The filling balances smoky cumin and chili powder with a touch of cayenne for heat. Black beans and corn bring sweetness and body, while jalapeño and green onion add a bright bite. Monterey Jack contributes a mild, melty richness that tames the spices. The quick sauté softens the vegetables but keeps some snap for texture contrast. A crisp, golden wrapper finishes each roll with a satisfying crunch that holds up to dipping.

Ingredients

8 oz chicken breast (cooked and shredded)
2 tablespoons olive oil
1/2 cup black beans (canned, rinsed, and drained)
1/2 cup corn (can use thawed frozen corn, canned, or fresh)
1/4 cup red bell pepper (diced)
1/4 cup green onions (diced)
1 jalapeño pepper (diced)
2 tablespoons fresh cilantro (chopped)
1/3 cup frozen spinach (thawed and chopped)
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon cayenne pepper
1 cup Monterey Jack cheese (shredded)
10-12 egg roll wrappers
Oil for frying
1/2 cup ranch
1 medium ripe avocado (mashed)
2 tablespoons buttermilk
2 tablespoons chopped fresh cilantro
1 & 1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Step by Step Instructions

Prepare the filling: heat 2 tablespoons olive oil in a skillet over medium heat. Add diced red bell pepper, green onions and jalapeño; sauté until softened, about 3 minutes. Stir in black beans, corn and thawed spinach; cook for 2 minutes more. Season with ground cumin, chili powder, cayenne and salt. Fold in shredded chicken and remove from heat. Stir in chopped cilantro and let cool slightly.
Add cheese and assemble: once the filling is warm rather than hot, mix in the Monterey Jack to allow it to melt slightly. Place a wrapper on a clean surface in a diamond orientation. Spoon about 3 tablespoons of filling near the lower corner. Fold the bottom edge over the filling, fold the sides in snugly, then roll to seal. Dab the final edge with water. Repeat with remaining wrappers.
Fry the egg rolls: pour oil into a heavy-bottomed pan to a depth of about 1/2 inch and heat to 350°F (175°C). Fry 2-3 egg rolls at a time to avoid crowding; cook for 2-3 minutes per side until evenly golden and crisp. Drain on a wire rack to preserve crunch. Keep finished rolls warm in a low oven.
Make the dipping sauce: in a bowl, mash the avocado until smooth. Stir in ranch, buttermilk, chopped cilantro, lime juice, salt, garlic powder and onion powder. Adjust seasoning and consistency with additional buttermilk if needed. Chill briefly to let flavors meld.
Plate and serve: halve egg rolls on a diagonal to show the filling and arrange on a warm plate. Serve with a small puddle of avocado ranch and garnish with cilantro and a lime wedge.

Quick Tips and Shortcuts

Use rotisserie chicken to skip poaching and shredding when time is tight. Frozen corn and thawed frozen spinach keep pantry and freezer backup options ready. Make the filling ahead and refrigerate for up to a day, then assemble and fry straight from the fridge. Use a splatter screen and a thermometer to keep frying safe and even. If you prefer baked egg rolls, brush with oil and bake at high heat until crisp, flipping once.

Storage and Meal Prep

Store cooled egg rolls in an airtight container in the refrigerator for one to three days. Reheat in a toaster oven or oven at 375°F to restore crispness rather than microwaving. The filling and dip can be prepped separately and combined when ready to serve. For freezing, flash-freeze assembled but unbaked egg rolls, then transfer to a zip-top bag and cook from frozen, adding a few extra minutes.

Short Closing Note

Fast, flavorful, and forgiving, these egg rolls are a weeknight win and a game-day favorite. They scale easily for a crowd or can be trimmed for a solo snack.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.

Conclusion

For inspiration from the original chain version and to compare flavors, see the Southwestern Eggrolls on Chili’s menu.