I finally nailed Chili’s Copycat Recipes for those Southwest eggrolls and honestly I won’t serve anything else when I want to impress with minimal effort.

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I can’t stop thinking about these Sw Egg Rolls. I’m obsessed with the way the crispy wrapper shatters and floods your mouth with spicy, melty filling.

I love the combo of shredded chicken and Monterey Jack cheese, warm, salty, kind of reckless. It’s loud food.

I pull them out for friends because Chili’s Copycat Recipes that actually hit are rare. And yes, they make me forget boring appetizers.

Messy hands, big smiles. That crunchy outside, the hot cheesy center.

Pure crave. I know, dramatic.

But I can’t help it. Sometimes I eat two too many and regret nothing at all.

Ingredients

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Rotisserie chicken: the juicy protein that keeps these eggrolls hearty and satisfying.
Taco/fajita seasoning: adds smoky spice, so you don’t need extra salt.
Black beans: hearty texture and fiber, makes it feel kind of wholesome.
Corn: sweet pop that contrasts the spicy notes, nice little surprises.
Red bell pepper: fresh crunch and color, brightens every bite.
Onion: sharp bite that mellows when cooked, classic backbone flavor.
Garlic: warm, savory punch — small amount goes a long way.
Green onions: mild onion freshness, looks pretty on top too.
Cilantro: optional herb hit, gives it that bright, slightly citrusy lift.
Monterey/Pepper Jack: melty cheesiness, makes the filling luxuriously gooey.
Cream cheese: creamy binder that makes everything stick together nicely.
Lime juice: zippy brightness, cuts through the richness and keeps it lively.
Salt and pepper: basic seasoning, don’t skip unless you like bland food.
Egg roll wrappers: crisp shell that’s addictive when fried just right.
Vegetable oil: gives that golden crunch, so they’re satisfyingly crisp.
Ranch or avocado ranch: cool, creamy dip that pairs perfectly with spice.

Ingredient Quantities

2 cups cooked shredded chicken (rotisserie is easiest)

1 teaspoon taco seasoning or fajita seasoning

1 cup canned black beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup red bell pepper, finely diced

1/4 cup yellow or white onion, finely diced

2 cloves garlic, minced

3 green onions, thinly sliced

1/4 cup fresh cilantro, chopped (optional but good)

1 cup shredded Monterey Jack or Pepper Jack cheese

4 ounces cream cheese, softened

1 tablespoon lime juice

Salt and black pepper to taste

8 to 10 egg roll wrappers (about 1 package)

Vegetable oil for frying (about 2 to 3 cups) or enough for a 2 inch deep skillet fry

Optional for dipping: ranch dressing or avocado ranch

How to Make this

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1. Put the shredded chicken in a bowl, sprinkle the taco or fajita seasoning over it and toss until evenly coated; taste and add a little salt or more seasoning if you want.

2. In a large mixing bowl combine the seasoned chicken, black beans (drained and rinsed), thawed corn, diced red pepper, diced onion, minced garlic, sliced green onions, chopped cilantro if using, shredded Monterey Jack or Pepper Jack, softened cream cheese, lime juice, and a pinch of black pepper; mash and stir everything together until the cream cheese is fully incorporated and the mixture holds together.

3. Lay one egg roll wrapper on a clean surface with a corner pointing toward you; put about 2 to 3 tablespoons of filling in the center near the bottom corner, don’t overfill or they will burst.

4. Fold the bottom corner up over the filling, tuck the sides in snugly, then roll up tightly to the top corner; wet the top edge with a little water to seal. Repeat until you have 8 to 10 egg rolls.

5. For frying, heat 2 inches of vegetable oil in a deep skillet or Dutch oven to about 350 to 375 degrees F; if you don’t have a thermometer, oil should shimmer but not smoke. Fry 3 to 4 egg rolls at a time for about 3 to 4 minutes, turning occasionally, until evenly golden brown.

6. Transfer cooked egg rolls to a paper towel lined plate to drain, and sprinkle a little salt over them while hot.

7. If you prefer baking, brush each egg roll lightly with oil, place seam-side down on a baking sheet lined with parchment, and bake at 425 degrees F for 15 to 20 minutes, turning once, until crisp and browned.

8. Let egg rolls rest for a couple minutes before cutting or serving so the filling sets and you don’t burn your mouth.

9. Serve hot with ranch or avocado ranch for dipping, or try salsa, sour cream, or guacamole.

Equipment Needed

1. Large mixing bowl
2. Medium bowl (for tossing the chicken)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Pastry brush (for baking) or small bowl and brush for sealing wrappers
8. Deep skillet or Dutch oven (for frying) or rimmed baking sheet (for oven method)
9. Tongs or slotted spoon
10. Paper towels and a baking sheet lined with parchment for cooling/draining

FAQ

Q: Can I bake these instead of frying them? A: Yes, you can. Brush or spray each wrapper with oil, place seam side down on a baking sheet, and bake at 425 F for about 15 to 18 minutes, flipping once until golden and crispy. They won't get quite as crunchy as deep fried, but theyre way less messy.

Q: How do I stop the egg rolls from leaking while frying? A: Make sure the filling isnt too wet. Squeeze excess moisture from thawed corn or beans if needed, and let the filling cool before wrapping. Seal the edges with a little water or beaten egg, press firmly, and dont overfill — about 2 to 3 tablespoons per wrapper is right for smaller wrappers.

Q: Can I make the filling ahead and freeze the egg rolls? A: Yep. Assemble them, flash freeze on a tray until solid, then bag them. Fry or bake from frozen, adding a few extra minutes to cook time. If frying from frozen, use medium heat so they crisp without burning.

Q: What can I use instead of rotisserie chicken? A: Cooked shredded chicken breasts or thighs work fine. Leftover grilled chicken, canned chicken, or even shredded turkey are good swaps. For a vegetarian version, omit chicken and add extra black beans or crumbled tofu.

Q: How do I keep egg roll wrappers from drying out while I work? A: Keep unused wrappers under a damp kitchen towel or cover the stack with plastic wrap. Work quickly, one at a time, and reseal the package when youre done. Dry wrappers crack and wont seal well.

Q: What dipping sauce goes best with these? A: Classic ranch or avocado ranch is great, but try spicy mayo, salsa, or cilantro-lime crema for more punch. Mix sour cream or mayo with lime juice, a pinch of chili powder, and chopped cilantro for an easy homemade dip.

The Best Chili’s Southwest Eggrolls Recipe Substitutions and Variations

Shredded chicken: swap for shredded rotisserie turkey, cooked ground beef or turkey, or firm tofu crumbles for a veg option. (If using beef or turkey, adjust taco seasoning to taste.)
Cream cheese: use plain Greek yogurt, sour cream, or crumbled queso fresco for a tangier, lighter filling. Warm slightly so it blends easier with the cheese.
Black beans: pinto beans, kidney beans, or canned refried beans work fine. Rinse pinto or kidney like the recipe says for black beans.
Egg roll wrappers: try large flour tortillas for a softer wrap, wonton wrappers for smaller bites, or store bought spring roll wrappers if you want a different crunch. Watch frying time, they vary.

Pro Tips

1. Don’t overfill the wrappers or they’ll blow open in the oil. Use about 2 tablespoons for smaller rolls, 3 max for bigger ones. If the filling seems loose chill it 10 to 15 minutes so the cream cheese firms up and they roll neater.

2. If you’re frying, heat the oil slowly and keep it around 350 to 370 F. Too hot and the outside burns before the inside heats, too cool and they soak up oil. No thermometer? test with a little piece of wrapper, it should sizzle steadily and float up.

3. For extra crisp without deep frying brush them with oil and bake on a wire rack over a sheet pan so air circulates. Flip once. Or try air fryer at 375 F for 8 to 10 minutes, check early cause every machine is different.

4. Make a day ahead: assemble and freeze on a tray, then transfer to a bag. Cook straight from frozen, add a minute or two to the fry time or bake time. Saves time and they still come out great.

The Best Chili's Southwest Eggrolls Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I finally nailed Chili's Copycat Recipes for those Southwest eggrolls and honestly I won't serve anything else when I want to impress with minimal effort.

Servings

servings

Calories

327

kcal

Equipment: 1. Large mixing bowl
2. Medium bowl (for tossing the chicken)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Pastry brush (for baking) or small bowl and brush for sealing wrappers
8. Deep skillet or Dutch oven (for frying) or rimmed baking sheet (for oven method)
9. Tongs or slotted spoon
10. Paper towels and a baking sheet lined with parchment for cooling/draining

Ingredients

2 cups cooked shredded chicken (rotisserie is easiest)
1 teaspoon taco seasoning or fajita seasoning
1 cup canned black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup red bell pepper, finely diced
1/4 cup yellow or white onion, finely diced
2 cloves garlic, minced
3 green onions, thinly sliced
1/4 cup fresh cilantro, chopped (optional but good)
1 cup shredded Monterey Jack or Pepper Jack cheese
4 ounces cream cheese, softened
1 tablespoon lime juice
Salt and black pepper to taste
8 to 10 egg roll wrappers (about 1 package)
Vegetable oil for frying (about 2 to 3 cups) or enough for a 2 inch deep skillet fry
Optional for dipping: ranch dressing or avocado ranch

Directions

Put the shredded chicken in a bowl, sprinkle the taco or fajita seasoning over it and toss until evenly coated; taste and add a little salt or more seasoning if you want.
In a large mixing bowl combine the seasoned chicken, black beans (drained and rinsed), thawed corn, diced red pepper, diced onion, minced garlic, sliced green onions, chopped cilantro if using, shredded Monterey Jack or Pepper Jack, softened cream cheese, lime juice, and a pinch of black pepper; mash and stir everything together until the cream cheese is fully incorporated and the mixture holds together.
Lay one egg roll wrapper on a clean surface with a corner pointing toward you; put about 2 to 3 tablespoons of filling in the center near the bottom corner, don’t overfill or they will burst.
Fold the bottom corner up over the filling, tuck the sides in snugly, then roll up tightly to the top corner; wet the top edge with a little water to seal. Repeat until you have 8 to 10 egg rolls.
For frying, heat 2 inches of vegetable oil in a deep skillet or Dutch oven to about 350 to 375 degrees F; if you don't have a thermometer, oil should shimmer but not smoke. Fry 3 to 4 egg rolls at a time for about 3 to 4 minutes, turning occasionally, until evenly golden brown.
Transfer cooked egg rolls to a paper towel lined plate to drain, and sprinkle a little salt over them while hot.
If you prefer baking, brush each egg roll lightly with oil, place seam-side down on a baking sheet lined with parchment, and bake at 425 degrees F for 15 to 20 minutes, turning once, until crisp and browned.
Let egg rolls rest for a couple minutes before cutting or serving so the filling sets and you don’t burn your mouth.
Serve hot with ranch or avocado ranch for dipping, or try salsa, sour cream, or guacamole.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.