Chili’s Southwest Eggrolls are a crunchy, savory snack with a smoky, slightly spicy filling. They pair shredded chicken, black beans, corn, spinach, and melty cheese inside a crisp egg roll wrapper. The outside is golden and flaky; the inside is warm, creamy, and full of Tex‑Mex flavor. They make a great appetizer, game-day bite, or easy weeknight treat.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 (2 egg rolls per person)
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~460 kcal
- Protein: ~24 g
- Carbohydrates: ~32 g
- Fat: ~25 g
- Fiber: ~6 g
- Sugar: ~3 g
- Sodium: ~600 mg
(Values are approximate and depend on exact brands, oil absorption, and portion sizes.)
Why Make This Chili’s Southwest Eggrolls
These eggrolls are bold, comforting, and quick to make. The toasted wrapper adds crunch, while the filling tastes smoky from chili powder and warm from cumin. Melting cheese binds the filling into a creamy bite. They’re great for feeding a crowd, using leftover chicken, or turning simple pantry staples into something special.
How to Make Chili’s Southwest Eggrolls
You’ll prep the filling, assemble each roll, then fry until golden. The steps are straightforward and forgiving. You can swap baking for frying to cut oil, or make them ahead and fry just before serving to keep them crisp.
Ingredients:
- 1 cup cooked chicken, shredded
- 1 cup spinach, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or pepper jack)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 egg roll wrappers
- Oil for frying
- Dipping sauce (optional)
Directions:
Step 1: Preparation
Gather and prep everything first. Shred the cooked chicken and chop the spinach. Drain and rinse the black beans. If using frozen corn, thaw it. Grate cheese if needed. Set out egg roll wrappers on a clean surface with a damp towel over them so they do not dry out.
Step 2: Mixing
In a large bowl, combine the shredded chicken, chopped spinach, black beans, corn, shredded cheese, chili powder, cumin, garlic powder, and onion powder. Mix until the filling is evenly seasoned. Place about 2 tablespoons of the filling in the center of each wrapper.
Step 3: Cooking
Fold the bottom corner of the wrapper over the filling, fold in the sides, and roll up tightly. Seal the edge with a little water. Heat oil in a deep frying pan or skillet over medium heat to about 350°F (175°C). Fry egg rolls in batches until golden brown on all sides, about 3–4 minutes per side.
Step 4: Finishing
Remove egg rolls from the oil and drain on paper towels. Let them rest for a minute so the filling sets. Serve warm with your favorite dipping sauce.
How to Serve Chili’s Southwest Eggrolls
Serve them hot so the wrappers stay crisp and the cheese is melty. Good dipping choices: ranch, avocado crema, chipotle mayo, or salsa verde. Plate them with lime wedges and fresh cilantro for brightness. For a party, cut each egg roll in half on the diagonal and arrange on a platter.
How to Store Chili’s Southwest Eggrolls
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days. Reheat in a 375°F oven for 8–10 minutes to restore crispiness.
- Freezer: Freeze on a tray until firm, then transfer to a sealed bag for up to 1–2 months. Reheat from frozen in a 400°F oven for 15–20 minutes, flipping once.
- Avoid storing fried rolls in a sealed container at room temperature (they get soggy).
Expert Tips for Perfect Chili’s Southwest Eggrolls
- Dry the filling: Squeeze excess moisture from thawed corn or canned items so the wrapper stays crisp.
- Don’t overfill: About 2 tablespoons per wrapper keeps rolling easy and prevents splitting.
- Seal well: Use a dab of water or egg wash to seal the edge tightly.
- Oil temperature: Keep oil around 350°F. Too cool, and egg rolls absorb oil; too hot, and they brown before heating through.
- Oven option: Brush egg rolls with oil and bake at 400°F for 12–15 minutes, flipping halfway, for a lighter version.
- Make ahead: Assemble and refrigerate un-fried rolls up to a day before frying.
Delicious Variations
- Vegetarian: Omit chicken and add diced bell pepper or sweet potato for texture.
- Beef or pork: Swap chicken for cooked ground beef or pork seasoned with taco seasoning.
- Spicier: Add diced jalapeño, a pinch of cayenne, or use pepper jack cheese.
- Cheesy skillet version: Sauté the mixed filling, top with extra cheese and broil until bubbly; serve with tortilla chips.
- Air-fryer method: Spray lightly with oil and air-fry at 380°F for 8–10 minutes, flipping once.
Frequently Asked Questions
-
Can I bake these instead of frying?
Yes. Brush or spray with oil and bake at 400°F for 12–15 minutes, turning once. They won’t be as deep-fried crisp but will be crunchy and lighter. -
Can I make these ahead of time?
Yes. Assemble and refrigerate for up to 24 hours. Fry or bake just before serving for best texture. You can also freeze un-fried rolls for up to 1–2 months. -
What dipping sauces go well with them?
Classic choices are ranch, salsa, chipotle mayo, guacamole, or cilantro-lime crema. Pick one that complements the smoky, cheesy filling. -
How do I keep the wrappers from falling apart?
Keep wrappers covered with a damp towel while working. Don’t overfill, and press edges firmly with water to seal. Fry at the right oil temperature. -
Can I use corn and beans from a can?
Yes. Rinse canned black beans to remove extra sodium. Drain canned corn well to avoid soggy filling. -
How do I prevent soggy egg rolls?
Drain and pat dry canned or thawed ingredients. Do not overcrowd the pan while frying, and serve shortly after cooking. -
Are these safe for kids?
Yes. Reduce or omit chili powder and use milder cheese to make them kid-friendly.
Conclusion
These Chili’s-style Southwestern Eggrolls deliver crunchy shells and a warm, savory filling that’s great for snacks, parties, or simple dinners. They come together quickly, use pantry staples, and adapt easily to what you have on hand. For the original restaurant version and inspiration, see Southwestern Eggrolls – Chili’s. Try them this week — they’re fun to make and disappear fast.
Print
Chili’s Southwest Eggrolls
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Crunchy, savory eggrolls filled with shredded chicken, black beans, corn, spinach, and cheese, perfect for appetizers or quick snacks.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup spinach, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or pepper jack)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 egg roll wrappers
- Oil for frying
- Dipping sauce (optional)
Instructions
- Prepare ingredients: shred the chicken, chop the spinach, rinse the black beans, and thaw the corn.
- In a bowl, mix together chicken, spinach, black beans, corn, cheese, chili powder, cumin, garlic powder, and onion powder.
- Assemble the egg rolls: place 2 tablespoons of filling in each wrapper, fold, and seal with water.
- Heat oil in a pan to 350°F (175°C) and fry egg rolls in batches until golden brown, about 3–4 minutes per side.
- Remove from oil, drain on paper towels, let rest, and serve warm with dipping sauce.
Notes
You can bake the eggrolls instead of frying them for a lighter version. Refrigerate any un-fried eggrolls for up to 24 hours before cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 egg rolls per person
- Calories: 460
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg
