Southwestern Egg Rolls (Chili’s Copycat)

cut southwestern egg rolls on a metal tray with a glass bowl of cilantro sour cream on the side

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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.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Snack

Cuisine: American, Southwestern, Tex Mex

Servings: egg rolls

Calories: 528kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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