Southwest Egg Rolls Recipe

I’m sharing my Southwest Eggrolls Recipe that recreates Chili’s beloved rolls with seasoned chicken, crisp veggies, melted cheese, and a creamy avocado ranch for dipping.

I fell hard for these the first time I bit into one. The outside snaps, then that warm, savory filling hits—think tender shredded chicken folded into bright, creamy pockets that make you want another.

I kept tweaking my version until it tasted like the restaurant one, now I even call it Copycat Southwest Eggrolls Chilis when friends ask. Maybe it’s that little cool hit from ripe avocado that keeps pulling me back, or maybe it’s just pure junk food genius.

I can’t exactly explain why they’re so satisfying, only that once you try something like Chili’s Southwestern Egg Rolls you’ll get it.

Ingredients

• Shredded chicken: lean protein, filling and savory, keeps egg rolls hearty and nicely satisfying.
• Black beans: add fiber and plant protein, creamy texture and mildly earthy flavor.
• Corn: sweet pop, adds carbs and color, brightens every crunchy, sunny bite.
• Cheese: melty fat and protein, give gooey richness and a cheeky salty note.
• Avocado: creamy healthy fats, it cools spice and makes sauce luxuriously smooth and rich.
• Egg roll wrappers: thin crisp shells, mostly carbs, fry up golden crunchy exteriors quickly.
• Cilantro and lime: herb brightness cuts richness, adds zesty slightly citrus finish that wakes.

Ingredient Quantities

• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 cup frozen corn, thawed
• 1 cup canned black beans, drained and rinsed
• 1 cup shredded Monterey Jack or cheddar cheese
• 1/2 cup red bell pepper, finely diced
• 1/4 cup green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 to 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 to 10 egg roll wrappers
• 2 cups vegetable oil for frying
• 1 ripe avocado
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/4 cup buttermilk or milk, to thin the sauce if needed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and black pepper to taste

How to Make this

1. Prep everything: shred the chicken, thaw the corn and pat it dry, drain and rinse the black beans, finely dice the red pepper, thinly slice the green onions, chop the cilantro, mince the garlic, and shred the cheese if needed; keep your 8 to 10 egg roll wrappers under a damp towel so they don’t crack.

2. Mix the filling: in a big bowl combine 2 cups shredded chicken, 1 cup corn, 1 cup black beans, 1 cup cheese, 1/2 cup red bell pepper, 1/4 cup green onions, 1/4 cup cilantro and 1 to 2 cloves garlic, then add 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; stir well and taste, adjust salt or spice if needed.

3. Remove excess moisture: press the filling lightly in a sieve or with paper towels to get rid of extra liquid so the egg rolls won’t get soggy; this is a small but important step, don’t skip it.

4. Fill and fold: place a wrapper diamond shaped, spoon about 2 to 3 tablespoons of filling near the bottom third, fold the bottom up over the filling, fold the two sides in, then roll tightly to close; brush or dab a little water on the top edge to seal — don’t overfill or they’ll burst while frying.

5. Heat the oil: pour about 2 cups vegetable oil into a heavy pot or deep skillet and warm it over medium high heat to about 350 to 375 F; if you don’t have a thermometer the oil is ready when a small piece of wrapper sizzles immediately but doesn’t burn.

6. Fry in batches: fry 2 to 3 egg rolls at a time seam side down for 2 to 3 minutes, turning as needed, until evenly golden and crisp; don’t crowd the pan or the oil temp will drop.

7. Drain and keep warm: remove to a wire rack or paper towels to drain, let rest a minute so the filling sets, and keep finished ones in a warm oven (200 F) if you’re doing multiple batches so they stay crispy.

8. Make the avocado ranch: mash 1 ripe avocado, then mix in 1/2 cup sour cream or Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon lime juice, and 1/4 cup buttermilk or milk to reach your desired consistency; season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and black pepper to taste; taste and add more lime or buttermilk if it needs brightness or thinning.

9. Serve: cut egg rolls on the bias if you want, serve hot with the creamy avocado ranch, sprinkle extra chopped cilantro and sliced green onion on top if you like; if one pops while frying just eat it right away, it still tastes amazing.

Equipment Needed

1. Large mixing bowl for the chicken filling and for tasting the spices
2. Cutting board and a sharp chef’s knife for shredding chicken, dicing pepper and mincing garlic
3. Measuring cups and measuring spoons (for spices, corn, etc)
4. Fine mesh sieve or a stack of paper towels to press out excess moisture from the filling
5. Small bowl and a pastry brush, or just your finger, to moisten and seal the wrappers
6. Heavy pot or deep skillet for frying (a thermometer is handy but optional)
7. Long tongs or a slotted spoon to turn and remove egg rolls from the oil
8. Wire rack set over a sheet pan or paper towels to drain and keep finished egg rolls crisp
9. Box grater for cheese and a clean damp kitchen towel to cover the wrappers so they dont crack

FAQ

Southwest Egg Rolls Recipe Substitutions and Variations

• Cooked shredded chicken: swap with shredded rotisserie turkey, canned chicken or tuna, or for a vegetarian twist use crumbled firm tofu or pulled young jackfruit — you might want to boost the spices if you go plant based.
• Black beans: pinto beans, kidney beans, or chickpeas work great instead; drain and rinse them like the recipe says so it doesn’t get soggy.
• Egg roll wrappers: use flour tortillas for an easy fold-and-roll, wonton wrappers for smaller bites, or phyllo sheets for a flakier baked version; you can also skip the wrapper and serve the filling in lettuce cups.
• Sauce (sour cream/Greek yogurt/mayo and buttermilk): swap sour cream with Greek yogurt, mayo with extra yogurt or a little mashed avocado, and make a buttermilk substitute with 1 tbsp lemon juice or vinegar added to 1 cup milk — stir and let sit for a minute.

Pro Tips

1) Dry everything good, like really dry. Pat the corn and beans, squeeze the chicken a little and even toss the filling in a dry skillet for 30–60 seconds to evaporate surface moisture before rolling. If it still seems wet, stir in a teaspoon of cornstarch or a tablespoon of finely crushed tortilla chips to hold juices so the wrappers stay crisp.

2) Don’t fight the wrapper. Keep them under a damp towel, work on a cool surface, and if your filling is loose chill it 10 minutes so it firms up and rolls neatly. For a stronger seal use a tiny bit of beaten egg or a flour+water paste at the edge, not too much or it’ll steam open.

3) Control the oil temp or everything goes wrong. Keep it around 350 to 375 F, and fry in small batches so the temp recovers fast, use a candy thermometer or test with a wooden spoon tip it should bubble steadily not explode. If you want less mess, brush each roll with oil and bake or air fry at high heat till golden, flip once.

4) Make the dipping sauce pop and keep it bright. Add extra lime juice or a little zest and thin with buttermilk or water only at the end so you dont dilute flavor. You can make it ahead to let flavors meld, but stir again and taste before serving, avocado can change color so press plastic wrap onto the surface to keep it green.