Chili’s Southwest Egg Rolls (copycat recipe)

Chili’s Southwestern egg rolls are stuffed with seasoned shredded chicken and combined with cheese, corn, beans, red peppers and zesty lime juice. Fried to a crisp golden perfection and served with a creamy avocado ranch sauce.

We just love grab and go meals, so I am constantly making these Chili’s Southwestern Egg Rolls ahead of time. These easy Southwestern rolls taste just like Chili’s and they’re easy to customize!

what you’ll need

filling and wrappers

• taco size flour tortillas or egg roll wrappers 
• chicken breast- cooked, shredded
• cumin– adds a bit of Mexican spice and flare
• garlic powder, onion powder, paprika– great seasonings for chicken
• chili powder– a smidge of ground red pepper or red pepper flakes may be used instead
• salt
• pepper jack cheese– you may also use cheddar, but we love spicy
• spinach- fresh is best, but you may also use canned, drained
• canned corn- drained
• black beans- drained
• red peppers- diced
• lime juice– gives a zesty flare to this dish

avocado ranch sauce

• avocado– mashed
• ranch– creamy is best
• cilantro- chopped
• sour cream– regular or fat free sour cream
• lime juice– don’t skip on the lime juice, it adds zest
• salt
• galic powder– 2 fresh, minced garlic cloves may be substituted
• onion powder– adds a sweet tanginess to the sauce
• black pepper

how to make Chili’s Southwestern Rolls

Follow these simple instructions for making flavorful southwest rolls. You can use tortilla or egg roll wrappers for this recipe!

step 1: filling

1. In a large stockpot, preheat 3″ of oil to 375°.  
2. In a large mixing bowl combine shredded chicken, cumin, garlic powder, onion powder, paprika, chili powder and salt.  Once the chicken and spices are well mixed, add pepper jack cheese, spinach, corn, beans, red peppers and lime juice and mix to combine.
3. Place tortillas on a microwave safe plate and microwave for 30 seconds to make them more pliable.

step 2: wrap and fry

1. Place ¼ cup of filling onto the center of the tortilla. 
2. Fold outward sides towards the middle, then roll up. 
3. Brush the top edge with water to seal.  After all tortillas are rolled, let them sit for 1 minute before frying to allow the water to stick the edges together. 
4. Place 4 rolls into the preheated oil and fry for 1 minute, then flip and fry for 1 minute, until golden.  Once cooked, carefully remove the rolls from the oil and place on a paper towel lined plate. Repeat the frying process with the remaining rolls. 

avocado ranch sauce

This avocado ranch sauce is creamy and full of amazing southwestern flare. It’s easy to make too!

1. In a mixing bowl combine avocado, ranch, cilantro, sour cream, lime juice, salt, garlic powder, onion powder and pepper.
2. Mix until well combined and smooth.  Serve alongside the fried egg rolls. 

leftovers

Egg rolls may be stored in an airtight container or baggie in the fridge for up to 3 days. 

Reheat by pan-frying or baking at 350 degrees for 15 minutes. Egg rolls may also be reheated in the microwave or air fryer.

FAQs

• Substitutions
  • Cooked shredded chicken – Cooked beef or cooked shredded turkey may be used instead. 
  • Pepper Jack cheese – Cheese of your choice may be used instead. 

tips

• insert a toothpick into the filled roll before placing in the oil to keep the roll closed while frying. 
• Use an immersion blender to blend the avocado ranch for a smoother, creamier texture.

serving suggestions

These tortilla rolls are best served as part of Tex Mex night, Taco Tuesday, as an appetizer or the main dish. Serve with additional veggie sides, such as street corn, corn casserole, beans or Mexican lasagna.

More Southwestern recipes…