Why make this recipe
This recipe makes a tasty snack or starter. It is easy and fast. The flavors are bold and familiar. You can make many at once for a party or a quick family meal.
Chili’s Southwest Eggrolls are crunchy on the outside and soft on the inside. They mix chicken, beans, corn, spinach, and cheese with warm spices. You can fry them or bake them for a lighter version. Serve them hot with a dipping sauce.
How to make Chili’s Southwest Eggrolls
Follow simple steps to fill and roll the eggrolls, then fry until crispy. Work on a clean surface and seal the wrappers well. Fry in small batches so oil stays hot and they cook evenly.
Ingredients :
- 1 cup cooked chicken, shredded
- 1 cup spinach, chopped
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, frozen or canned
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheese (cheddar or pepper jack)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 eggroll wrappers
- Oil for frying
Directions :
- In a large bowl, combine the cooked chicken, spinach, black beans, corn, cream cheese, shredded cheese, cumin, garlic powder, and onion powder. Mix well.
- Lay an eggroll wrapper on a clean surface. Place about 2 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
- Heat oil in a deep skillet or fryer over medium heat. Fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
How to serve Chili’s Southwest Eggrolls
Serve them hot so they stay crispy. Try ranch, salsa, or avocado dip. Cut them in half for a small plate or serve whole for an appetizer. Add a lime wedge for a fresh touch.
How to store Chili’s Southwest Eggrolls
Cool the eggrolls first. Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to keep them crispy. Do not leave them at room temperature for more than 2 hours.
Tips to make Chili’s Southwest Eggrolls
- Drain the beans and corn well to avoid a wet filling.
- Do not overfill the wrappers. Use about 2 tablespoons each.
- Seal edges with a little water or beaten egg to keep them closed.
- Keep oil at medium heat so they brown but do not burn.
- For a lighter version, bake at 400°F (200°C) for 12-15 minutes, turning once.
Variation (if any)
- Add diced green chiles for more heat.
- Use turkey or beef instead of chicken.
- Add cilantro or green onions for fresh flavor.
- Make a vegetarian version by leaving out the chicken and adding extra beans and veggies.
FAQs
Q: Can I bake these instead of frying?
A: Yes. Bake at 400°F (200°C) for 12-15 minutes, turn once, until golden and crisp.
Q: Can I freeze them?
A: Yes. Freeze uncooked, wrapped eggrolls on a tray, then transfer to a bag. Fry or bake from frozen, adding a few minutes to cook time.
Q: What dipping sauces work best?
A: Salsa, ranch, chipotle mayo, or avocado dip all pair well.
Q: Can I use fresh corn?
A: Yes. Cook and cool the corn first, then use it in the filling.
Q: How do I keep them from bursting while frying?
A: Seal well and do not overfill. Keep oil at steady medium heat and fry in small batches.
Conclusion
For a close copycat version with clear steps, see Southwestern Egg Rolls (Chili’s Copycat) – Savored Sips. If you want another home cook take, try the recipe at Southwestern Egg Rolls (Chili’s Copycat) – The Tiny Fairy. For a fresh take with tips on filling and spice, read Southwestern Egg Rolls – The Defined Dish. A simple step-by-step copycat is available at Copycat Chili’s Southwestern Eggrolls Recipe. For a version with avocado dipping sauce, check Southwest Eggrolls with Avocado Dipping Sauce {Chili’s Style ….
Chili's Southwest Eggrolls
Ingredients
Method
- In a large bowl, combine the cooked chicken, spinach, black beans, corn, cream cheese, shredded cheese, cumin, garlic powder, and onion powder. Mix well.
- Lay an eggroll wrapper on a clean surface. Place about 2 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
- Heat oil in a deep skillet or fryer over medium heat.
- Fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Serve hot with your favorite dipping sauce such as ranch, salsa, or avocado dip. Cut them in half for a small plate or serve whole for an appetizer. Add a lime wedge for a fresh touch.
