This post may contain affiliate links.
Southwest Egg Rolls are the crispy, cheesy, slightly spicy copycat appetizer that vanishes off the plate every time, and I made these on a game night Saturday when Maddie wanted finger food and Lizzie wanted the chain restaurant version we used to order. If you love a crowd-pleasing copycat like our Copycat Chili’s Chicken Enchilada Soup, these are your next game day must.
A 16 ingredient Southwestern filling of chicken, cheese, black beans, corn, peppers, jalapenos, and spices gets wrapped in egg roll skins and fried golden in 6 minutes flat for 15 generous crispy rolls.
Southwest Egg Rolls Quick Look
- ?? Prep Time: 20 minutes
- ?? Cook Time: 6 minutes
- ? Total Time: 26 minutes
- ?? Serving: 15 servings
- ? Calories: 180kcal per egg roll
- ?? Flavor Profile: Crispy, cheesy, savory, mildly spicy with a smoky Southwest spice blend and bright pickled jalapeno kick (Chili”s copycat appetizer that feeds a crowd).
- ? Difficulty: Intermediate, on par with our Perfect Air Fryer Frozen Corn Dogs.
Quick Answer
Mix cooked chicken, Monterey Jack cheese, black beans, corn, red bell pepper, spinach, scallions, jalapenos, chili powder, cumin, garlic powder, onion powder, salt, and pepper in a large bowl. Place a quarter cup of the filling on the bottom corner of an egg roll wrapper, fold the sides in, and roll tight, sealing the edge with water. Fry the rolls in 375 degree Fahrenheit peanut oil for 2 to 3 minutes per side until golden brown. Drain on paper towels and serve immediately with avocado ranch dipping sauce.
Jump to:
- Southwest Egg Rolls Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Southwest Egg Rolls
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Southwest Egg Rolls FAQs
- Other Recommended Copycat Recipes
- Copycat Chili’s Southwest Egg Rolls Recipe
Why This Recipe Works
Click to see the technique science
- Chicken plus three vegetables plus cheese hits the umami trifecta. The Southwest filling combines protein (chicken), starch and fiber (black beans + corn), fresh aromatics (red bell pepper + scallions + spinach), and dairy richness (Monterey Jack) in one wrapper. Each bite carries layered savory, sweet, and salty notes at once.
- Pickled jalapenos beat fresh. Fresh jalapenos add heat but no acid. Pickled jalapenos bring heat plus vinegar tang that cuts through the cheese fat and brightens the whole filling. One tablespoon chopped is enough.
- The chili powder cumin garlic onion spice blend is the Chili”s signature. One teaspoon chili powder plus half teaspoons of cumin, garlic powder, and onion powder mirrors the chain restaurant Southwest seasoning. Skip the prepackaged taco seasoning, this combo is cleaner and more balanced.
- Water seal beats egg wash. Brushing the corner of the wrapper with plain water seals it just as well as egg wash but doesn”t leave a glossy yellow streak. The wrapper crisps uniformly golden when fried.
- 375 degrees Fahrenheit is the magic temperature. Hotter than 375 burns the wrapper before the filling heats through. Cooler than 375 leaves the wrapper greasy and pale. A deep fryer or a heavy dutch oven with a thermometer both work.
- Parchment between tray and rolls prevents sticking. Raw egg roll wrappers stick to bare metal after a few minutes. A sheet of parchment under the rolled raw egg rolls keeps them releasing cleanly when you move them to the fryer.
Why You’ll Love This Recipe
- Chili”s copycat at home. Skip the chain restaurant wait and the $11 appetizer price tag. This Southwest Egg Rolls homemade copycat delivers the same crispy cheesy filling for pennies a roll with pantry staples.
- 15 generous appetizer servings. Perfect for game day, parties, potlucks, or as a make-ahead family snack alongside our Sweet and Sour Sauce for dipping variety.
- 26 minutes start to finish. 20 minutes prep, 6 minutes fry, ready to serve. Far faster than a restaurant trip and the kids love rolling them with you on a weeknight.
Key Ingredients
- Cooked chicken: 1 cup finely chopped. Rotisserie chicken or leftover grilled chicken works perfectly. Finely chop so the egg rolls roll up tight without poking through the wrapper.
- Monterey Jack cheese: 1 cup shredded. Monterey Jack melts smoothly and matches the Chili”s original. Pepper Jack works for extra heat. Pre-shredded works but freshly grated melts cleaner.
- Black beans + corn: Three quarter cup each, drained and rinsed. Canned Del Monte or any standard brand works. Drain well so the filling doesn”t leak through the wrapper.
- Egg roll wrappers: 15 standard Frieda”s or Nasoya egg roll wrappers, room temperature. Keep covered with a damp towel while you work so they don”t dry out.
- Pickled jalapenos: 1 tablespoon chopped. Pickled (not fresh) brings vinegar tang plus heat. Try our Jalapeno Popper Cream Cheese Pinwheels for another pickled-jalapeno-forward appetizer.
See recipe card for exact quantities including spinach, scallions, the Southwest spice blend, and peanut oil for frying.
Variations and Substitutions
- Air fryer method: 380 degrees Fahrenheit for 8 to 10 minutes flipping halfway. Lightly spray the egg rolls with cooking oil first. Crispier and lower fat than deep fried.
- Baked method: 425 degrees Fahrenheit for 15 minutes, flipping halfway, on a parchment-lined sheet tray. Spray with oil for golden color.
- Vegetarian swap: Replace chicken with 1 cup diced sweet potato (cooked) or extra black beans for a meatless version. Match the cheese amount the same.
- Pepper Jack swap: Use pepper jack instead of Monterey Jack for extra heat. The spicy cheese balances the Southwest spice blend.
- Different dipping sauce: Avocado ranch is the Chili”s classic, but Cilantro Lime ranch, Chipotle ranch, or a zesty Cilantro Crema all work. Pair with our Sweet and Sour Sauce if you want a flavor contrast.
How to Make Southwest Egg Rolls
- In a large bowl, combine the chopped cooked chicken, shredded Monterey Jack cheese, drained black beans, drained corn, diced red bell pepper, chopped spinach, sliced scallions, chopped pickled jalapenos, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed.
- In a small bowl, add a few tablespoons of water to use for sealing the egg roll wrappers.
- Start slowly heating your deep fryer to 375 degrees Fahrenheit. Alternatively, add 3 to 4 inches of peanut oil to a heavy dutch oven and heat to 375 degrees Fahrenheit.
- On a clean work surface, place 1 egg roll wrapper with one corner pointing at you (diamond orientation). Add about a quarter cup of the Southwest filling in the bottom middle of the wrapper.
- Roll the wrapper tightly from the bottom corner over the filling, fold in the left and right corners, then continue rolling. Brush the top corner with water from the small bowl to seal. Place the rolled egg rolls on a parchment-lined sheet tray.
- Once the oil is at temperature and all the egg rolls are wrapped, carefully place a few egg rolls into the hot oil. Fry for 2 to 3 minutes per side until deep golden brown.
- Carefully remove the egg rolls from the oil with a slotted spoon and place them on a paper-towel-lined plate to drain. Then transfer to a wire rack to keep crispy.
- Repeat with the remaining egg rolls. Cut each egg roll on a diagonal and serve immediately with avocado ranch or your favorite dipping sauce.
Recipe Tips & Tricks
- Keep wrappers covered. Egg roll wrappers dry out within minutes of opening the package. Cover the unused wrappers with a damp kitchen towel while you work to keep them pliable.
- Chop everything fine. The filling needs to be uniformly small so the egg rolls roll up tight without sharp corners poking through the wrapper. Large chunks tear the dough.
- Drain canned beans and corn thoroughly. Excess liquid in the filling makes the wrappers soggy from the inside out. Drain in a fine mesh strainer for 2 to 3 minutes.
- 375 degrees Fahrenheit is non-negotiable. Use an instant-read or candy thermometer. Hotter than 375 burns the wrapper, cooler than 375 makes them greasy and pale.
- Fry in small batches. Crowding the fryer drops the oil temperature fast and steams the egg rolls instead of frying them. 4 to 6 rolls per batch is the sweet spot.
- Storage. Refrigerate cooked egg rolls in an airtight container for up to 3 days. Reheat in a 400 degree Fahrenheit oven for 8 minutes to re-crisp. Freezer holds 2 months.
- Make ahead. Wrap the egg rolls up to 4 hours ahead and refrigerate covered until ready to fry. Do not fry ahead and reheat the same day, they lose crispness.
Serving Ideas and Suggestions
Southwest Egg Rolls are best served immediately after frying while the wrapper is at peak crispness. Plate on a metal tray or wooden board with a small bowl of avocado ranch in the center for dipping. Garnish with fresh cilantro and a few lime wedges for that Chili”s restaurant presentation.
For a full game day spread, pair these crispy egg rolls with our Copycat Chili”s Chicken Enchilada Soup for the chain restaurant duo, our Sweet and Sour Sauce for an alternate dip, and our Jalapeno Popper Cream Cheese Pinwheels for another easy appetizer the whole crowd loves.
For a Tex-Mex dinner party, set out the egg rolls as the appetizer course, follow with our Easy Sausage Rice Recipe (Cajun Dirty Rice) as the main, and finish with Easy Mini No Bake Key Lime Pie Recipe for dessert. Three crowd favorites, one show-stopping menu.
Southwest Egg Rolls FAQs
Yes, a deep fryer is the easiest way to maintain consistent 375 degree Fahrenheit oil for crispy Southwest Egg Rolls. Slowly heat the oil to temperature before adding the wrapped egg rolls in small batches of 4 to 6. If you do not have a deep fryer, a heavy dutch oven with 3 to 4 inches of peanut oil and a candy thermometer works just as well.
Cooked rotisserie chicken is the fastest and most flavorful option for Southwest Egg Rolls. Leftover grilled, baked, or poached chicken breast also works perfectly. Make sure the chicken is fully cooled before mixing into the filling so the cheese does not melt prematurely and make the wrappers soggy.
Pickled jalapenos give Southwest Egg Rolls that signature Chili’s tangy bite and balance the rich cheese filling. If you must substitute, use 1 tablespoon of finely diced fresh jalapeno (seeds removed for less heat) plus 1 teaspoon of distilled white vinegar to mimic the pickled flavor profile.
Avocado ranch dipping sauce is the classic Chili’s pairing and what we recommend for Southwest Egg Rolls. Cilantro lime ranch, chipotle ranch, salsa, or guacamole also work beautifully. Serve alongside Copycat Chili’s Chicken Enchilada Soup or Sweet and Sour Sauce for a varied dip spread at a party.
Yes, you can wrap the Southwest Egg Rolls up to 4 hours ahead and store them covered in the refrigerator until ready to fry. Do not fry them until just before serving because the crispy wrapper texture is best fresh from the oil. Cooked leftovers refrigerate up to 3 days and reheat in a 400 degree Fahrenheit oven for 8 minutes to restore crispness.
Yes, freeze the Southwest Egg Rolls before frying by placing the wrapped raw egg rolls on a parchment-lined sheet tray in the freezer for 2 hours until firm, then transfer to a zip top freezer bag for up to 2 months. Fry directly from frozen at 375 degrees Fahrenheit for 4 to 5 minutes per side, no thawing needed.
Other Recommended Copycat Recipes
If you made these Southwest Egg Rolls, leave a star rating and a comment below. We love hearing how your family liked them. Tag us on Instagram @ThisSillyGirlsKitchen so we can see your egg roll spread.
Looking for the next Chili”s copycat to add to your weeknight rotation? Try our Copycat Chili”s Chicken Enchilada Soup, the creamy slow-simmered chicken soup that nails the chain restaurant taste in 30 minutes.
Need a sauce for that? Drizzle on our Easy Homemade BBQ Sauce Recipe – sweet, tangy, smoky, and ready in 15 minutes with pantry staples.
Need a quick family dinner? Try our The Best Sheet Pan Pizza Recipe – homemade fennel-garlic Italian sausage on a crispy-edged Sicilian-style crust. 12 squares in 35 minutes.
Want a soft holiday cookie that stays pillowy for days? Try our Easy Cream Cheese Cookies Recipe (Cinnamon Sugar) – 24 cookies, 7 pantry ingredients, melt-in-your-mouth texture.
Copycat Chili’s Southwest Egg Rolls Recipe
Ingredients
- 1 cup finely chopped cooked chicken
- 1 cup shredded Monterey Jack cheese
- ¾ cup canned black beans drained and rinsed
- ¾ cup canned corn drained
- ¾ cup small-diced red bell pepper
- ½ cup finely chopped fresh baby spinach
- 2 scallions thinly sliced
- 1 tablespoon chopped pickled jalapenos
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- egg roll wrappers
- peanut oil for frying
Instructions
- In a large bowl add the chicken, cheese, black beans, corn, bell pepper, spinach, scallions, jalapenos, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.1 cup finely chopped cooked chicken, 1 cup shredded Monterey Jack cheese, ¾ cup canned black beans, ¾ cup canned corn, ¾ cup small-diced red bell pepper, ½ cup finely chopped fresh baby spinach, 2 scallions, 1 tablespoon chopped pickled jalapenos, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
- In a small bowl add some water.
- Start slowly heating your deep fryer to 375°F. Or, you can add about 3-4 inches of oil in a dutch oven to 375°F.peanut oil for frying
- On a clean work surface, place 1 egg roll wrapper with one corner pointing at you. Add ¼ cup of the mixture in the bottom middle of the wrapper. Roll the bottom corner up tightly to secure the filling. Fold over the left and right sides over the filling. With a fingertip, trace some water along the last exposed corner of the wrapper. Continue to tightly roll until completely sealedegg roll wrappers
- Place the rolled egg rolls on a parchment lined sheet tray.
- Once the oil is to temperature and all the egg rolls are wrapped, place a few egg rolls carefully into the hot oil. Fry for 2-3 minutes per side until golden brown. You do not want to crowd the pan so you must do this in batches.
- Carefully take the egg rolls out of the oil and place them on a paper-towel-lined plate to soak up any excess oil. Then, place the egg rolls on a wire rack over a sheet tray to catch and potential drips. This step also helps the egg rolls to stay crunchy.
- Repeat until all the egg rolls are cooked. Cut them on a diagonal and serve with avocado ranch or your favorite dipping sauce.
Notes
- Make sure you grab egg roll wrappers and not wonton wrappers.
- Multiple different sauces can be used for dipping, see my suggestions above.
- Other filling ideas: cilantro lime rice, spanish rice, or cooked quinoa.
- Other cheese: cheddar, Pepper Jack cheese, or Colby Jack.
- We do not recommend freezing these.
- You can add or take out any veggies or chicken that you wish, this is a good base recipe to work off of.
- Other veggies that would be good but need to be small diced: avocado, red cabbage, any colored peppers, kale, mushrooms, or any canned beans including cooked lentils. You want to stay away from any watery vegetables like tomatoes so the filling doesn’t become soggy.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
I see you say not to freeze. Why not? Do you think I could freeze them if I don’t fry them first?
So glad you liked them, thanks so much!
OMG! This filling is so good! We made half the amount of egg rolls (because it was just my hubby and i) and will be using the rest of the filling for tacos or a salad or as is! So glad we decided to use this recipe for our Super Bowl appetizer with the egg roll wrapper! GREAT RECIPE!
These were so freaking good! Id say better than the original
Yes, you would need to spray them well with olive oil spray and air fry at 400*F for 6 minutes, flip and air fry an additional 6 minutes.
Can you make this in an Air Fryer?