If you love Chili’s Southwestern Egg Rolls, this easy copycat recipe shows you exactly how to make them at home. These crispy egg rolls are filled with seasoned chicken, black beans, corn, peppers, spinach, and Monterey Jack cheese, then served with a creamy avocado ranch dipping sauce.
They’re crunchy on the outside, packed with Tex-Mex flavor on the inside, and taste just like the restaurant version.
What Are Chili’s Southwestern Egg Rolls?
Chili’s Southwestern Egg Rolls are a popular appetizer made with a savory chicken and vegetable filling wrapped in crispy egg roll wrappers and deep-fried until golden brown. They’re served with a signature avocado ranch dipping sauce that adds a creamy, tangy contrast to the crunchy exterior.
The combination of southwest spices, melty cheese, and crispy shell makes them one of Chili’s most requested starters.
What’s in Chili’s Southwestern Egg Rolls?
The original Chili’s version includes:
- Shredded chicken
- Black beans
- Corn
- Red bell peppers
- Spinach
- Monterey Jack cheese
- Southwest seasonings (cumin, chili powder, cayenne)
- Egg roll wrappers
They’re always served with avocado ranch dipping sauce on the side.
This homemade version recreates the same filling and flavor profile using simple ingredients you can find at any grocery store.
Ingredients for Chili’s Southwestern Egg Rolls
Scroll down to the recipe card for exact measurements.
- Chicken breast – cooked and shredded for protein and texture. Rotisserie chicken works great here.
- Black beans – add heartiness and authentic southwest flavor.
- Corn – brings sweetness and balance.
- Red bell pepper & green onions – add color and fresh flavor.
- Jalapeño – adds adjustable heat.
- Spinach – adds texture and mild earthiness.
- Monterey Jack cheese – melts smoothly and binds the filling together.
- Cumin, chili powder, cayenne, salt – create the classic southwest seasoning blend.
- Egg roll wrappers – hold everything together and crisp up beautifully when fried.
- Oil – for frying until golden and crispy.
Ingredients for Chili’s Avocado Ranch Dipping Sauce
The avocado ranch dipping sauce is what makes these egg rolls iconic. It’s creamy, tangy, slightly herby, and balances the crispy egg rolls perfectly.
This homemade version combines:
- Ranch dressing
- Ripe avocado
- Buttermilk
- Fresh cilantro
- Lime juice
- Garlic and onion powder
Blend until smooth for that restaurant-style finish.
How to make this Chili's Southwest Eggrolls Recipe
Scroll down to the recipe card for full step-by-step instructions.
1. Cook the Filling
In a skillet, sauté the bell peppers in olive oil until slightly tender. Add green onions, jalapeño, corn, black beans, spinach, and southwest seasonings. Cook for 3–4 minutes until softened.
Transfer to a bowl and stir in shredded chicken, cilantro, and Monterey Jack cheese.
2. Roll the Egg Rolls
Place an egg roll wrapper on a clean surface with one corner facing you. Add about ¼ cup of filling to the center.
Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal with a small dab of water.
Repeat with remaining wrappers.
3. Fry Until Crispy
Heat oil to 375°F (190°C). Fry egg rolls in batches for 3–4 minutes until golden brown and crispy.
Drain on paper towels.
4. Make the Avocado Ranch
Blend the ranch, avocado, buttermilk, cilantro, lime juice, and seasonings until smooth.
Serve alongside hot egg rolls.
Frequently Asked Questions - FAQ
Can I make these egg rolls ahead of time?
Of course! I recommend making the filling and rolling the eggrolls but stopping just before frying them. If you plan to fry your eggrolls within the next few days, simply store them in an airtight container in the fridge until you're ready to cook them.
If you'd like to make a larger batch of Chili's Southwest Eggrolls to have on hand for later, you can freeze them for up to three months. When you're ready to fry them, simply take them out of the freezer and let them thaw in the fridge for a few hours before cooking.
Can I bake these egg rolls instead of frying them?
Yes, you can!
Frying is the traditional method that gives the rolls a crispy outside, while baking them can make them a bit lighter.
To bake egg rolls, preheat your oven to 375°F and line a baking sheet with parchment paper. Brush olive oil on the rolls for added flavor and to help them brown. Then, place egg rolls on the parchment paper and bake them for 15-20 minutes until they turn golden and crispy. Allow them to cool before serving.
What is the best dipping sauce for Chili's Southwest Eggrolls?
Egg rolls are a tasty appetizer that can be enjoyed on their own or with a dipping sauce. Avocado Ranch Dip is a great option to pair with egg rolls because of its creamy texture. However, you can also try regular ranch, chipotle ranch, salsa, or sour cream.
How do I roll the egg rolls?
Rolling egg rolls is not as difficult as it may sound. The most important thing to keep in mind is to wrap them tightly to prevent them from falling apart while frying. To roll, place a generous amount of filling in the center of the egg roll wrapper, fold the bottom up until the filling is snug, then tuck in the sides and roll. I recommend applying a small amount of water to the seal to make sure it stays closed.
Why are my egg rolls soggy?
There are a few reasons why your egg rolls might not have crisped up. The first reason could be that your oil did not reach the correct frying temperature before you put the egg rolls into the fryer. If you put them in before the oil is hot enough, they might become too greasy or soggy.
Another reason is that you might have overcrowded the egg rolls in the fryer. It's important to make sure that the egg rolls are not touching each other while cooking as they may not cook evenly or crisp up properly. I recommend frying your egg rolls in batches and then placing them on a paper towel to remove any excess oil before serving.
Can I make these egg rolls vegetarian?
Yes, and it's super easy. You just need to remove the chicken from the filling and add a few more veggies. I recommend adding more bell peppers or mushrooms. They will add flavor to the dish without overpowering it completely.
How do I store leftover Chili's Southwest Eggrolls?
In the fridge: If you have any leftover egg rolls, store them in an airtight container for up to four days. To reheat them, put them in the toaster or regular oven until they're crispy.
In the freezer: You can freeze your Southwest Eggrolls in a freezer-safe bag for up to three months. When you're ready to eat them, thaw them in the fridge overnight and then reheat in the oven until crispy.
Chili’s Southwestern Egg Rolls (Copycat Recipe with Avocado Ranch)
Ingredients
For the Egg Rolls:
- 8 oz chicken breast cooked and shredded
- 2 tabelspoons 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 jalapeno pepper diced, add more or less depending on how spicy you'd like your eggrolls to be.
- 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
For the Avocado Ranch Dipping Sauce:
- 1/2 cup ranch
- 1 medium ripe avocado mashed
- 2 tablespoons buttermilk
- 2 tablespoon chopped fresh cilantro
- 1 & 1/2 teaspoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
Egg rolls
- in a large or medium skillet add the olive oil and saute the red bell peppers until tender. Add in the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper, and mix well. We want the veggies to get slightly softer than they already are. So cook for about 3-4 minutes stirring from time to time.2 tabelspoons olive oil, 1/2 cup black beans, 1/2 cup corn, 1/4 cup red bell pepper, 1/4 cup green onions, 1 jalapeno pepper, 3/4 teaspoon ground cumin, 3/4 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper
- Transfer the veggies to a large bowl then add in the shredded chicken breast and the cilantro and mix well. Add in the shredded cheese and mix again.8 oz chicken breast, 2 tablespoons fresh cilantro, 1 cup Monterey Jack cheese
- Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 1/4 cup of the filling onto the center of the wrapper.10-12 egg roll wrappers
- Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the top corner. Repeat with the remaining wrappers and filling.
- Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.Oil for frying
Dipping sauce
- For the dipping sauce, combine ranch dressing, avocado, buttermilk, cilantro, white vinegar, salt, garlic powder, and cayenne pepper in a blender. Blend until smooth.1/2 cup ranch, 1 medium ripe avocado, 2 tablespoons buttermilk, 2 tablespoon chopped fresh cilantro, 1 & 1/2 teaspoon lime juice, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Serve the egg rolls hot with the avocado ranch dipping sauce on the side. Enjoy your homemade Chili's Southwest Egg Rolls!
Adrian A says
can you use and air fryer to make them healthier?
Chahinez says
I haven't made them in an air fryer but I would assume you can! Spray them with some olive oil and cook until cripsy and golden brown on the outside and warm enough on the inside.
Laura Turner says
I tried both ways and preferred the deep fry. The eggroll wrapper is just nicer. The other way is just "fine"/
Chahinez says
Thanks you for letting us know!
Meggan says
Hey there! If you were going to freeze these, would you fry them first or freeze them and then fry?
Chahinez says
You can do either! I like to wrap them up tightly before frying and freeze them so they taste fresher when I’m ready to serve them. I’d recommend thawing them in the fridge before frying.
If you prefer to fry them first and then freeze, you can reheat them in the oven or air fryer whenever you’re ready to serve! 😊
Janet says
very good, great recipe...I'm guessing it's up to the individual on how much spinach you'd need or want. I'll save and share this recipe to make again
Chahinez says
Yes!! so glad to hear you enjoyed it!
debbie says
can these be baked
Chahinez says
Yes but frying turns out so much better!
Laura Turner says
These are so good! I used leftover taco meat and carnita meat (separately), added zucchini and omitted spinach because I didn't have any. Delicious! I air-fried some and deep-fried some. Definitely deep fry! Great recipe.
Chahinez says
That sounds incredible! Glad you enjoyed!
Marlene Nguyen says
We made these tonight and they are awesome! This is my go to order at our local Mexican restaurant and your recipe is better so thank you.
One question what type of oil did you use? We used vegetable oil and I feel the wrapper got a little more crispy than I’d prefer and yes we tried keeping them in the oil for 2 minutes, 3 minutes and 4 minutes so I’m wondering if it was the vegetable oil?
Chahinez says
I'm glad you liked them 🙂 I used vegetable oil as well and it's normal for them to be crispy. If you'd like them softer, you can try lowering the oil tmep, cover them with a paper towel after frying so they steam, or pan-fry instead of deep fry.
Sarah R says
have you ever baked them?
Chahinez says
I haven't with these personally but I'm sure it will work. Just put a little oil in a cup or small bowl and coat the eggrolls using a silicone brush or pastry brush first.