Chili’s Southwest Eggrolls Recipe – Easy Copycat Appetizer Idea
This Chili’s Southwest eggrolls recipe is a crispy and flavorful appetizer made with chicken, black beans, corn, spinach, and cheese wrapped in tortillas and fried golden brown. Served with avocado ranch dip, it’s the perfect party snack or game day favorite.
Equipment
- Large skillet
- Mixing bowls
- Frying pan or air fryer
- Baking sheet (if baking)
- Blender or food processor (for dipping sauce)
Ingredients
For Eggrolls:
- 2 cups cooked chicken, shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup fresh spinach, chopped
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 12 eggroll wrappers
- Oil for frying (or cooking spray if baking)
For Avocado-Ranch Dipping Sauce:
- 1 ripe avocado
- ½ cup ranch dressing
- 1 tbsp lime juice
- 2 tbsp fresh cilantro
Instructions
- Prepare Filling: In a large bowl, combine chicken, beans, corn, spinach, cheese, and spices. Mix well.
- Roll Eggrolls: Place filling in the center of each wrapper. Fold sides inward, roll tightly, and seal edges with water or egg wash.
- Cook Eggrolls: Fry in hot oil until golden brown (about 3–4 minutes per side). Alternatively, bake at 400°F (200°C) for 15–20 minutes or air fry at 375°F for 12–15 minutes.
- Make Dipping Sauce: Blend avocado, ranch, lime juice, and cilantro until smooth.
- Serve: Plate eggrolls hot with dipping sauce and garnish with fresh herbs.
Notes
- Authenticity: Use eggroll wrappers, not tortillas, for crispiness.
- Make Ahead: Freeze uncooked eggrolls; fry or bake straight from frozen.
- Cooking Tip: Don’t overcrowd the frying pan—cook in batches.
- Variations: Omit chicken for vegetarian, or swap cheese for dairy-free alternatives.
- Pairings: Serve with salsa, guacamole, or sour cream for variety.