Go Back
Southwestern eggrolls main

Southwestern Eggrolls: Chili's Copy Cat Recipe

Chili's Southwestern Eggrolls are a delicious blend of chicken, black beans, corn, spinach, and cheese wrapped in a crispy eggroll shell. These flavorful appetizers are perfect for parties or a tasty snack. This copycat recipe brings the restaurant experience right to your kitchen.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 egg rolls
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1-2 cooked chicken breast shredded
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup corn
  • 1/4 cup red bell pepper diced
  • 1/4 cup green onion diced
  • 1/2 cup spinach cooked
  • 1 jalapeno diced (optional)
  • 1 tsp Bayou City Garlic Pepper Seasoning
  • 1 tsp Bayou City All Purpose Seasoning
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 8 egg roll wraps
  • vegetable oil for frying

Equipment

  • Large skillet
  • Mixing bowl
  • Knife and cutting board
  • Mixing Spoon
  • baking sheet
  • parchment paper
  • Deep fryer or large pot for frying
  • Tongs or slotted spoon
  • Paper towels

Method
 

Prepare the filling
  1. In a large skillet over medium heat, combine the shredded (or diced) chicken, black beans, corn, red bell pepper, green onions, and spinach. Cook for about 5 minutes until heated through.
  2. Add the Bayou City Seasonings, chili powder, onion powder, and salt. Stir well to combine and cook for another 2 minutes. Remove from heat and let it cool slightly.
  3. Stir in the shredded cheese until well mixed.
Assemble the Eggrolls:
  1. Lay out a egg roll wrap on a flat surface. Place about 2-3 tablespoons of the filling mixture in the center of the egg roll wrap.
  2. Fold in the sides and then roll up the egg roll wrap tightly.Repeat with the remaining egg roll papers and filling.
Fry the Eggrolls:
  1. Heat about 2-4 inches of oil in a deep fryer or large pot to 350°F (175°C). (enough oil to cover the egg rolls)
  2. Carefully place a few eggrolls in the hot oil, seam side down, and fry for about 3-4 minutes, turning occasionally, until golden brown and crispy.
  3. Use tongs or a slotted spoon to remove the eggrolls from the oil and drain on paper towels.
  4. Serve the eggrolls hot with your favorite dipping sauces, such as avocado ranch or salsa.

Notes

  • For a healthier option, you can bake the eggrolls. Preheat your oven to 425°F (220°C), place the eggrolls on a baking sheet lined with parchment paper, and bake for 15-20 minutes until golden brown, flipping halfway through.
  • Customize the filling by adding your favorite ingredients, such as cooked quinoa, diced tomatoes, or avocado.
  • These eggrolls can be prepared ahead of time and frozen. Freeze uncooked eggrolls in a single layer on a baking sheet, then transfer to a freezer bag. Fry or bake directly from frozen, adjusting the cook time as needed.