These crispy, savory Southwest eggrolls bring together shredded chicken, black beans, corn, peppers, green onions, and melty cheese in golden wrappers. They smell warm and toasted when frying, taste smoky with a touch of spice from cumin and chili powder, and have a crunchy shell with a creamy, slightly sweet filling. They make a great appetizer, snack, or party finger food.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6 (about 12 egg rolls; 2 per serving)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 320 kcal
- Protein: 15 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 400 mg
Why Make This Chili’s Southwest Eggrolls
These eggrolls copy the popular Chili’s appetizer in a simple home version. They come together quickly, use pantry-friendly ingredients, and deliver big flavor — smoky cumin, warm chili powder, sweet corn, and melty cheese. The contrast of crispy wrapper and creamy filling makes every bite satisfying. They are great for weeknight dinners, game-day snacks, or party platters.
How to Make Chili’s Southwest Eggrolls
Make the filling, wrap the eggrolls, and fry them until golden. Work in small batches when frying and keep finished rolls warm in a low oven. The process is straightforward and forgiving. Use leftover chicken or rotisserie chicken to speed things up.
Ingredients:
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen (thawed if frozen)
- 1 cup red bell pepper, diced
- 1 cup green onions, chopped
- 1 cup cheese (cheddar or a Mexican blend), shredded
- 1 package egg roll wrappers (about 12 wrappers)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or peanut oil)
Directions:
Step 1: Preparation
Combine ingredients and get your station ready. In a large bowl, add the shredded chicken, drained black beans, corn, diced red bell pepper, chopped green onions, shredded cheese, cumin, chili powder, and a pinch of salt and pepper. Mix until evenly combined. Lay out the egg roll wrappers on a clean surface and have a small bowl of water ready to seal edges.
Step 2: Mixing
Portion the filling and assemble the rolls. Place a small amount (about 2–3 tablespoons) of the filling in the center of each egg roll wrapper. Moisten the four edges lightly with water. Fold the bottom edge up over the filling, fold the left and right sides in, then roll tightly to seal. Press the seam gently so it stays closed while frying.
Step 3: Cooking
Heat oil and fry until golden and crisp. Pour oil into a deep pan to a depth of about 1 inch and heat over medium heat until it reaches 350°F (or a small piece of wrapper sizzles and browns in about 30 seconds). Fry egg rolls in batches to avoid crowding. Cook each egg roll 3–4 minutes per side, turning carefully, until the wrapper is deep golden brown and crisp. Adjust heat as needed so they brown without burning.
Step 4: Finishing
Drain, rest, and serve warm. Remove egg rolls with a slotted spoon and place on a paper towel-lined tray to drain excess oil. Keep finished egg rolls warm in a 200°F (95°C) oven while you finish the rest. Serve hot with a dipping sauce like salsa ranch, chipotle mayo, or creamy cilantro-lime dip.
How to Serve Chili’s Southwest Eggrolls
- Serve as an appetizer with dipping sauces: salsa ranch, avocado crema, or sweet chili sauce.
- Plate them for a casual meal with a simple green salad and Spanish rice.
- For parties, arrange on a platter with toothpicks and a trio of dips for variety.
- Garnish with chopped cilantro, lime wedges, or a sprinkle of cotija or extra shredded cheese.
How to Store Chili’s Southwest Eggrolls
- Refrigerator: Store cooled eggrolls in an airtight container for up to 3 days. Re-crisp in a 375°F oven for 8–10 minutes.
- Freezer: Freeze uncooked wrapped egg rolls on a tray until firm, then transfer to a freezer bag for up to 2 months. Fry or bake from frozen (add a few minutes to cooking time).
- Reheating tip: Bake or air-fry rather than microwave to keep the wrapper crisp.
Expert Tips for Perfect Chili’s Southwest Eggrolls
- Dry fillings: Avoid soggy eggrolls by draining wet ingredients well and patting them dry if needed.
- Even filling: Use consistent scoop sizes so rolls cook evenly.
- Sealing: Use just a little water on the edges; too much can cause the wrapper to tear. Press seams firmly.
- Frying in batches: Don’t crowd the pan. Overcrowding drops the oil temperature and makes rolls greasy.
- Oven finish: If outer color is uneven, finish in a hot oven for a few minutes for even crisping.
- Oil temperature: If oil is too hot, wrappers burn before filling heats; too cool and they absorb oil. Aim for 350°F.
- Substitutions: Use rotisserie chicken, swap black beans for pinto beans, use frozen corn, or substitute Monterey Jack or pepper jack for a spicier cheese.
Delicious Variations
- Spicy Southwest: Add 1/4–1/2 cup chopped pickled jalapeños or a dash of cayenne for heat.
- Vegetarian: Omit chicken and add extra beans, chopped mushrooms, or tofu.
- BBQ Chicken: Toss the shredded chicken with a few tablespoons of BBQ sauce before mixing. Skip extra salt.
- Baked Version: Brush assembled rolls with oil and bake at 400°F for 15–20 minutes, turning halfway, until golden.
- Fusion Twist: Add a small spoonful of refried beans and a sprinkle of cumin-lime slaw inside before rolling.
Frequently Asked Questions
-
Can I bake these instead of frying?
Yes. Brush or spray the rolls lightly with oil and bake at 400°F for 15–20 minutes, turning once, until crisp and golden. Baking reduces oil but gives a slightly different crisp than frying. -
How do I prevent egg rolls from falling apart when frying?
Make sure the seam is sealed with water and that you fold tightly. Fry in oil at the correct temperature (around 350°F) so the wrapper firms quickly. Avoid overfilling the wrapper. -
Can I make these ahead of time?
Yes. Assemble and refrigerate for a few hours before frying. For longer storage, freeze uncooked rolls on a tray, then bag them for up to 2 months. Fry or bake from frozen. -
What dipping sauces pair best with these?
Salsa ranch, chipotle mayo, avocado crema, sweet chili sauce, or a cilantro-lime sour cream all pair well. Choose creamy or tangy dips to balance the smoky filling. -
My filling was watery. How can I fix it next time?
Drain canned beans and thawed frozen corn very well. Pat vegetables with paper towels after rinsing. Use a thicker cheese and avoid adding wet sauces to the filling before wrapping. -
Can I use tortillas instead of egg roll wrappers?
You can, but tortillas will give a different texture. They are softer and won’t crisp quite the same; baking or pan-frying can help make them crispier.
Conclusion
These homemade Chili’s-style Southwest Eggrolls are crunchy, flavorful, and easy to make for a crowd or weeknight treat. They balance smoky spices, sweet corn, and melty cheese inside a crisp wrapper — and they reheat well for leftovers. For a quick reference to the original restaurant version and menu details, see Chili’s Southwestern Eggrolls menu page. Give them a try — they’re a fun, tasty crowd-pleaser.
Print
Chili’s Southwest Eggrolls
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Crispy, savory eggrolls filled with shredded chicken, black beans, corn, and cheese, ideal for parties or as a snack.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen (thawed if frozen)
- 1 cup red bell pepper, diced
- 1 cup green onions, chopped
- 1 cup cheese (cheddar or a Mexican blend), shredded
- 1 package egg roll wrappers (about 12 wrappers)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Combine all filling ingredients in a large bowl and mix until evenly combined.
- Portion the filling onto the center of each egg roll wrapper, moisten edges with water, and roll tightly to seal.
- Heat oil in a deep pan to 350°F and fry egg rolls in batches for 3–4 minutes on each side until golden brown and crispy.
- Drain on paper towels and keep warm in a low oven while frying the remaining egg rolls.
Notes
Serve warm with dipping sauces like salsa ranch, chipotle mayo, or cilantro-lime dip. Can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 eggrolls
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
