Copycat Chili's Southwest Egg Rolls Recipe

Crispy Copycat Chilis Southwest Egg Rolls cut diagonally in a metal serving tray with a bowl of avocado ranch dipping sauce, fresh cilantro, and a blue and white striped towel.

Copycat Chili's Southwest Egg Rolls Recipe

Crispy Southwest Egg Rolls with Monterey Jack cheese, black beans, corn, peppers, pickled jalapenos, and Southwest spices stuffed in golden egg roll wrappers. The Chili's copycat appetizer ready in 26 minutes start to finish.

Course Appetizer

Cuisine American

Keyword Southwest Egg Rolls

Prep Time 20

Cook Time 6

Total Time 26

Servings servings

Calories 61kcal

Author Jason Decker

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 sealed
egg 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