If you’ve ever visited Chili’s and savored their iconic Southwest Eggrolls, you know just how addictive they can be. Golden, crispy wrappers filled with a savory mixture of chicken, black beans, corn, peppers, and melted cheese, paired with a creamy dipping sauce, make them irresistible. Now, you can recreate this restaurant favorite in the comfort of your own kitchen with this Chili’s Southwest Eggrolls copycat recipe. Perfect for parties, weeknight dinners, or snack cravings, these eggrolls are a guaranteed crowd-pleaser.

Ingredients

For the Eggrolls:

2 cups cooked chicken, shredded
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1/2 cup onion, finely diced
2 cups Monterey Jack cheese, shredded
2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
12–14 eggroll wrappers
2 tbsp olive oil (for brushing or pan-frying)

For the Creamy Avocado Dipping Sauce:

1 ripe avocado
1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp lime juice
1 tsp garlic powder
1/2 tsp chili powder
Salt and pepper to taste

Instructions

Prepare the filling: In a large mixing bowl, combine shredded chicken, black beans, corn, bell peppers, onion, cheese, chili powder, cumin, smoked paprika, salt, and pepper. Mix until evenly distributed.
Assemble the eggrolls: Place an eggroll wrapper on a clean surface with a corner pointing toward you. Spoon 2–3 tablespoons of filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal edges with a little water. Repeat with remaining wrappers.
Cook the eggrolls:
Option 1 – Pan-Fry: Heat olive oil in a large skillet over medium heat. Cook eggrolls 2–3 minutes per side until golden brown and crispy.
Option 2 – Bake: Preheat oven to 400°F (200°C). Brush eggrolls lightly with olive oil and place on a parchment-lined baking sheet. Bake 18–20 minutes, flipping halfway, until golden brown.
Prepare the creamy dipping sauce: In a blender or food processor, combine avocado, sour cream, mayonnaise, lime juice, garlic powder, chili powder, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Serve: Serve the eggrolls hot with the creamy avocado dipping sauce. Garnish with fresh cilantro or lime wedges if desired.

Tips for Perfect Southwest Eggrolls

Even filling distribution: Avoid overfilling the eggrolls; it ensures crisp cooking and prevents bursting.
Crispy perfection: Brushing lightly with oil and baking yields a healthier, golden crunch similar to pan-frying.
Cheese choices: Monterey Jack or Pepper Jack works well for melty, flavorful filling.
Make ahead: Assemble the eggrolls and refrigerate for up to 24 hours before cooking.

Variations

Vegetarian Version: Replace chicken with extra beans, diced zucchini, or mushrooms.
Spicy Kick: Add diced jalapeños or a dash of cayenne powder to the filling.
Alternative Dipping Sauce: Serve with chipotle ranch or salsa verde for a smoky flavor twist.

Serving Suggestions

Perfect as an appetizer for game day or parties.
Pair with a fresh salad or Mexican rice for a complete meal.
Mini versions can be served as bite-sized snacks for kids or buffets.

Fun Facts & Cultural Context

Southwest Eggrolls are a modern fusion of traditional Asian eggroll techniques and Southwestern U.S. flavors. While not a traditional Southwest dish, their combination of chicken, beans, corn, peppers, and spices reflects the region’s love for bold flavors and fresh ingredients. Chili’s popularized these as appetizers, making them a sought-after restaurant favorite and perfect for home cooks craving a creative snack.

Nutrition (per eggroll with sauce)

Calories: 220
Carbohydrates: 22g
Protein: 11g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 350mg
Fiber: 4g
Sugar: 2g
Vitamin A: 15%
Vitamin C: 35%
Calcium: 12%
Iron: 10%

FAQs

Q: Can I freeze the eggrolls?
Yes! Assemble eggrolls and freeze them uncooked. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.

Q: Can I use flour tortillas instead of eggroll wrappers?
Eggroll wrappers give the signature crispiness. Flour tortillas can work but yield a softer texture, more like a wrap.

Q: How long do leftovers last?
Store cooked eggrolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.