Southwestern Egg Rolls (Chili’s Copycat)
Make Chili’s southwestern egg rolls at home with this quick, crispy, flavor-packed copycat recipe! Easy prep, bold Tex-Mex ingredients, and perfect for dipping.
Making these Southwestern Egg Rolls at home feels like bringing a little Chili’s magic right into your cozy kitchen.
They come together quickly with all the bold Tex Mex flavors you’d expect and a seriously satisfying crunch.
I especially love that whipping up a whole platter costs way less than what we’d pay for a single order when we go out to eat.
And you know my crew eats more than just one platter of these.
With a creamy, homemade avocado ranch for dipping, get ready for a fun, crowd pleasing snack that always disappears fast.
Ingredients
To make these you’ll need:
- Avocado ranch ingredients– Avocado, sour cream, buttermilk, and ranch dressing mix.
- Chicken– Chopped rotisserie chicken.
- Cheese– Shredded colby jack cheese. You could also sub shredded cheddar or shredded Mexican blend.
- Corn– Frozen corn, thawed.
- Black beans– Drained and rinsed.
- Spinach– Chopped fresh baby spinach
- Bell pepper– Red bell pepper, finely chopped.
- Green onions– Thinly sliced
- Pickled jalapenos– Finely chopped
- Taco seasoning– The kind from a packet or premade spice blend
- Egg roll wrappers– You can generally find these in the refrigerated part of the produce section near the salad dressings
- Vegetable oil– For frying
How to Make
These copycat Chili’s southwestern egg rolls are pretty easy to make!
To do it, start by making the avocado ranch dressing by mashing up the avocado in a small bowl.
Then whisk the avocado together with the sour cream, buttermilk and ranch dressing mix and refrigerate it until ready to serve.
Next, make the filling by combining the chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, jalapenos and taco seasoning in a bowl.
Divide the filling equally among the egg roll wrappers, being careful not to overfill them.
Roll the egg rolls up making sure the ends are tucked in.
Once your egg rolls are rolled up, heat your oil up over medium high heat in a large pot.
Fry the egg rolls in batches 2-3 minutes per side until the egg rolls golden brown.
When they are golden brown, remove them with a slotted spoon and set them on a paper towel lined plate to soak up the extra oil.
Repeat this until all the egg rolls are fried.
Slice and serve with the avocado ranch.
Garnish with a little cilantro or scallions and serve.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up 3 days.
Reheat them in a hot oven until warmed through.
You can also air fry them at 350 for 5 to 8 minutes or until warmed through.
Freezing Instructions
To freeze them, assemble and cook the egg rolls as directed.
Let them cool to room temperature before transferring them to a freezer safe bag.
Freeze them for up to 3 months, reheating them in a microwave or a hot oven until warmed through.
Tips and Tricks
- Don’t overfill the egg roll wrappers or the filling will leak out.
- Skip any of the ingredients you don’t like. That’s the beauty of making your own egg rolls. If you don’t like something, you don’t have to use it.
- Brushing the edges of the egg roll wrappers with a little water will help them stick together.
Other Chili’s Copycat Recipes
Copycat Chili’s southwestern egg rolls will satisfy your cravings for the delicious appetizer for a fraction of the cost.
Make them and enjoy!
Looking for other Chili’s copycat recipes?
Try these:
If you’ve tried these SOUTHWESTERN EGG ROLLS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Southwestern Egg Rolls (Chili’s Copycat)
Ingredients
- 1 avocado
- 1/2 cup sour cream
- 1/4 cup whole buttermilk
- 1 tablespoon ranch dressing mix
- 1 1/2 cups chopped rotisserie chicken
- 1 cup shredded colby jack cheese
- 1/2 cup frozen corn thawed
- 1/2 cup drained and rinsed canned black beans
- 1/2 cup finely chopped fresh baby spinach
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced green onions
- 1 tablespoon finely chopped pickled jalapenos
- 1 1/2 tablespoons taco seasoning
- 12 egg rolls wrappers
- 2 cups vegetable oil for frying
Instructions
- In a small bowl mash up the avocado.
- Whisk the avocado together with the sour cream, buttermilk and ranch dressing mix. Place in refrigerator to chill until ready to serve.
- In a large bowl combine the chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, jalapenos and taco seasoning.
- Divide the filling among the egg roll wrappers, but do not overfill. Roll the egg rolls up making sure the ends are tucked in securely. Set aside.
- Heat your oil up over medium high heat.
- Fry the egg rolls in batches for 2-3 minutes per side, until golden brown.
- Slice diagonally and serve avocado ranch for dipping.
Notes
- Don't overfill the egg roll wrappers or the filling will leak out.
- Skip any of the ingredients you don't like. That's the beauty of making your own egg rolls. If you don't like something, you don't have to use it.
- Brushing the edges of the egg roll wrappers with a little water will help them stick together.
Nutrition
