Copycat Chili's Southwest Egg Rolls (2024)

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March 17, 2019 by Stephanie Manley, Last Updated July 20, 2023 37 Comments

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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.

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.

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.

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

Chili’s Chicken Tenders
Southwest Soup
Chilis Margarita Chicken Bowl
Chili’s Awesome Blossom Petals
Chili’s Monterey Chicken

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

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 minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Calories: 502kcal

Author: Stephanie Manley

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

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

Andrea
October 6, 2023 at 9:09 pm

Oh my, these are good! Just like I’d get at Chili’s. Thanks for the recipe.
Reply
Christie
September 29, 2023 at 4:54 pm
Can I use fresh spinach instead of frozen?
Reply
- Stephanie Manley
  September 30, 2023 at 7:27 am
  I think you could, but I would blanch it first.
  Reply
Deanna
January 16, 2023 at 7:31 pm
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.
Reply
Theresa Z
February 2, 2022 at 7:16 pm
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 😊
Reply
Bridgette
October 26, 2021 at 9:30 am
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?
Reply
- Stephanie Manley
  October 26, 2021 at 3:23 pm
  You will need to brush oil onto the egg roll skins to get them to crisp up like they would in a fryer.
  Reply
Lynn Donaldson
October 15, 2021 at 6:57 am
Can these be placed in the oven instead of fried?
Reply
- Stephanie Manley
  October 15, 2021 at 9:32 am
  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.
  Reply
Michele
August 15, 2021 at 12:41 am
This maybe a silly question but do you fry them with the toothpick in them?
Reply
- Stephanie Manley
  August 15, 2021 at 2:16 pm
  You can, if they look like they are going to open during frying, please use a toothpick.
  Reply
Susan
See Also
Chili's Southwestern Egg Rolls - Baked - You're Gonna Bake It After All
May 14, 2021 at 5:56 pm
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!
Reply
Tabatha
November 10, 2020 at 3:56 pm
Goes in pan after the bellpepers ans such are about ready when you put the jalapenos in…
Reply
Kaci
October 28, 2020 at 10:02 am
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.
Reply
- Trayce Marcelle
  November 2, 2020 at 6:48 am
  
  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?
  Reply
  - Brenda
    September 5, 2021 at 12:21 pm
    They would turn out soggy.it will be from the spinach.
Sondra
October 6, 2020 at 1:29 pm
The ingredient list says milk, but, the instructions say buttermilk (for the dressing). Can you tell me which one it is please? Thanks!
Reply
- Stephanie
  November 11, 2020 at 8:08 am
  It should be buttermilk.
  Reply
Chris
September 12, 2020 at 4:31 am
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
Reply
- Stephanie
  September 29, 2020 at 4:35 am
  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.
  Reply
- Kaci
  October 28, 2020 at 10:05 am
  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?
  Reply
  - Stephanie
    October 28, 2020 at 3:26 pm
    I think they would be best stored in a frozen state, and then fried from the frozen state.
  - Tabatha
    November 10, 2020 at 3:54 pm
    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
Seeta Arora
July 29, 2020 at 3:15 am
Can these be baked instead of frying?
Reply
- Stephanie
  July 29, 2020 at 8:48 am
  You will need to spray these with non-stick spray or the flour just bake and not brown.
  Reply
Trisha McCarthy
July 2, 2020 at 11:37 am

So delicious couple substitutions used. Egg Roll wrappers instead of tortillas, and salsa instead of Avocado Ranch.
Reply
- Sheryl
  April 22, 2022 at 8:09 am
  
  I use egg roll wrappers, too.
  Reply
Lisa Palmer
June 4, 2020 at 5:03 pm

Very good! SW egg rolls are our favorite and these we just as good as Chili’s 🌶 The hardest part is rolling them.
Reply
Rose
December 22, 2019 at 7:54 am
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!
Reply
- Stephanie
  November 11, 2020 at 8:07 am
  I am sorry this is the only recipe I have.
  Reply
Eileen
December 12, 2019 at 12:21 pm
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?
Reply
- Stephanie
  December 13, 2019 at 5:15 am
  You incorporate into the filling.
  Reply
gun mayhem
April 26, 2019 at 8:00 am

what a pretty looking meal… corn is my fav too..
Reply
Josue
April 10, 2019 at 7:52 am

Thank you so much for this recipe Stephanie!
Greetings from Puerto Rico
Reply
Nite Loon
March 21, 2019 at 10:16 pm
Call them what they are THEY ARE CHIMIGHANGAS!!! A stuffing
wrapped in a FLOUR TORTILLA & FRIED.
Reply
- Stephanie
  March 22, 2019 at 4:49 am
  
  My good friend, I didn’t name them, Chilis did. I’ll be sure to let Chilis know they should call them Chimichangas!
  Reply