Crispy, golden brown, and bursting with savory flavors, these Southwest Egg Rolls are the perfect appetizer or snack. The combination of seasoned ground chicken, hearty black beans, sweet corn, and melty cheese creates an irresistible filling that’s perfectly complemented by the crispiness of the fried egg roll wrapper. What makes this recipe sing is the blend of spices – chili powder, cumin, and smoked paprika – which deliver that signature Southwest kick.
This recipe captures the essence of the popular Chili’s version, making it easy to enjoy restaurant-quality Southwest egg rolls right in your own kitchen. Perfect for game day, parties, or a fun weekend snack, these egg rolls are sure to be a crowd-pleaser, especially when paired with the cool and creamy dipping sauce. And if you need something else that’s packed full of flavor, try this creamy cowboy soup recipe next.
Why you’ll love this Ultimate Southwest Egg Rolls: Chili’s Copycat with Southwest Egg Rolls Recipe
- Enjoy restaurant-quality southwest egg rolls recipe at home for a fraction of the cost.
- Customize the spice level to your preference – make them mild or pack a punch!
- These egg rolls are perfect for parties, game days, or a fun family snack.
- The creamy dipping sauce perfectly complements the savory filling.
- Easy to make and ready in under an hour.
- The recipe is versatile and can be adapted with different proteins or vegetables.
Ingredients & Substitutions
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 red bell pepper, finely diced
- 1/2 cup chopped red onion
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 12 egg roll wrappers
- Vegetable oil, for frying
- For the dipping sauce:
- 1 cup mayonnaise
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Southwest egg rolls recipe makes every moment feel sunny. Substitutions: You can easily substitute the ground chicken with ground turkey or beef. For a vegetarian option, omit the chicken and add more finely diced vegetables, such as mushrooms or zucchini. For a gluten-free option, ensure your chili powder and spices are gluten-free and consider using gluten-free egg roll wrappers.
How to make Ultimate Southwest Egg Rolls: Chili’s Copycat
Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
Chef’s Tip: Draining the excess grease ensures your egg rolls won’t be soggy.
Step 2: Season the Chicken
Stir in chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 1 minute, until fragrant.
Chef’s Tip: Cooking the spices briefly enhances their flavor.
Step 3: Add Vegetables
Add black beans, corn, red bell pepper, and red onion to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Step 4: Add Cheese and Cilantro
Remove from heat and stir in Monterey Jack cheese, cheddar cheese, and cilantro. Let cool slightly.
Chef’s Tip: Letting the mixture cool slightly prevents the egg roll wrappers from becoming soggy.
Step 5: Assemble the Egg Rolls
To assemble the egg rolls, lay an egg roll wrapper on a flat surface with a corner pointing towards you. Place about 1/2 cup of the chicken mixture in the center of the wrapper.
Step 6: Fold the Egg Rolls
Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly to seal, dabbing the top corner with a little water to help it stick.
Chef’s Tip: Ensure the egg rolls are tightly sealed to prevent them from bursting during frying.
Step 7: Fry the Egg Rolls
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the egg rolls in batches, making sure not to overcrowd the fryer.
Step 8: Cook the Egg Rolls
Fry for 2-3 minutes per side, until golden brown and crispy. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Chef’s Tip: Maintaining the oil temperature is crucial for achieving crispy egg rolls. If the oil is too cool, the egg rolls will absorb too much oil and become soggy.
Step 9: Make the Dipping Sauce
To make the dipping sauce, whisk together mayonnaise, milk, sour cream, cilantro, lime juice, chili powder, salt, and pepper in a small bowl until smooth. Adjust seasonings to taste.
Step 10: Serve
Serve the Southwest Egg Rolls hot with the creamy dipping sauce.
Tips for Success
- Don’t overfill the egg rolls – about 1/2 cup of filling is perfect. Overfilling can cause them to burst during frying.
- Make sure the oil is at the correct temperature (350°F/175°C) for even cooking and optimal crispiness.
- Fry the egg rolls in batches to avoid overcrowding the fryer, which can lower the oil temperature.
- For extra crispy egg rolls, double fry them! After the first fry, let them cool slightly, then fry them again for another minute or two.
Serving Suggestions
These Southwest Egg Rolls are fantastic on their own with the creamy dipping sauce, but they also pair well with a side of guacamole, salsa, or a refreshing salad. Consider serving them as part of a larger appetizer spread alongside freshly baked dinner rolls for a crowd-pleasing party menu. For drinks, a light vegetable broth, iced tea, or a refreshing margarita would complement the flavors perfectly.
Storage & Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. For the best results, reheat them in the oven or air fryer to restore their crispiness. To reheat in the oven, bake at 350°F (175°C) for 10-15 minutes, or until heated through. To reheat in the air fryer, cook at 350°F (175°C) for 5-7 minutes, flipping halfway through. The dipping sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
Frequently Asked Questions
- Can I freeze these egg rolls?
- Can I bake these instead of frying?
- Are these egg rolls spicy?
Yes, you can freeze the assembled, un-fried egg rolls. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or airtight container. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Yes, for a healthier option, you can bake the egg rolls. Brush them with oil and bake at 400°F (200°C) for 15-20 minutes, or until golden brown, flipping halfway through.
The spice level of these egg rolls is mild. You can adjust the amount of chili powder in the filling and dipping sauce to suit your taste.
Craving a taste of the Southwest? This southwest egg rolls recipe is a fantastic way to bring the flavors of your favorite restaurant into your home. The combination of savory chicken, hearty beans, and melty cheese, all wrapped in a crispy shell, makes for an irresistible appetizer or snack. Don’t forget the creamy dipping sauce – it’s the perfect finishing touch! Let us know in the comments how your version turned out!
Ultimate Southwest Egg Rolls: Chili’s Copycat
Craving Chili’s Southwest Egg Rolls? Recreate this restaurant favorite at home with our easy copycat recipe! Packed with savory chicken, black beans, corn, cheese, and a medley of spices, these egg rolls are crispy, flavorful, and perfect with our creamy dipping sauce. These Southwest Egg Rolls are so easy to make and even more delicious than the original!
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 red bell pepper, finely diced
- 1/2 cup chopped red onion
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 12 egg roll wrappers
- Vegetable oil, for frying
- For the dipping sauce:
- 1 cup mayonnaise
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Stir in chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 1 minute, until fragrant.
- Add black beans, corn, red bell pepper, and red onion to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
- Remove from heat and stir in Monterey Jack cheese, cheddar cheese, and cilantro. Let cool slightly.
- To assemble the egg rolls, lay an egg roll wrapper on a flat surface with a corner pointing towards you. Place about 1/2 cup of the chicken mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly to seal, dabbing the top corner with a little water to help it stick.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the egg rolls in batches, making sure not to overcrowd the fryer.
- Fry for 2-3 minutes per side, until golden brown and crispy. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- To make the dipping sauce, whisk together mayonnaise, milk, sour cream, cilantro, lime juice, chili powder, salt, and pepper in a small bowl until smooth. Adjust seasonings to taste.
- Serve the Southwest Egg Rolls hot with the creamy dipping sauce.
Notes
For a healthier option, you can bake the egg rolls instead of frying. Brush them with oil and bake at 400°F (200°C) for 15-20 minutes, or until golden brown, flipping halfway through. Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. You can substitute ground chicken with ground turkey or beef. For a vegetarian version, omit the chicken and add more vegetables, such as mushrooms or zucchini. The dipping sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 egg rolls
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg