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Chili’s Southwestern Egg Rolls Copycat Recipe

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4.3 from 45 reviews

These Chili’s Southwestern Egg Rolls Copycat are crispy, golden-fried tortillas filled with a flavorful mixture of shredded chicken, pepper jack cheese, spinach, corn, black beans, and fresh red bell peppers. Paired with a creamy avocado ranch dipping sauce, they make a perfect appetizer or snack that’s packed with southwestern spices and textures.

  • Total Time: 32 minutes
  • Yield: 12 servings

Ingredients

For the Egg Rolls

  • Oil for frying (about 3 inches deep)
  • 12 taco size flour tortillas or egg roll wrappers
  • 1 ½ cups cooked shredded chicken
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 2 cups pepper jack cheese, shredded
  • 1 cup fresh spinach, chopped
  • ½ cup canned corn, drained
  • ½ cup black beans, rinsed and drained
  • ⅓ cup diced red bell pepper
  • 2 teaspoons lime juice

For the Avocado Ranch Dipping Sauce

  • ½ cup mashed avocado
  • ½ cup ranch dressing
  • 3 tablespoons fresh cilantro, chopped
  • 2 ½ tablespoons sour cream
  • 1 teaspoon lime juice
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat oil: Heat 3 inches of oil in a large pot on the stovetop to 375°F (190°C) for frying the egg rolls.
  2. Prepare the filling: In a large mixing bowl, combine shredded chicken with cumin, garlic powder, onion powder, paprika, chili powder, and salt. Mix well to evenly coat the chicken with spices. Then add the pepper jack cheese, chopped spinach, corn, black beans, diced red bell pepper, and 2 teaspoons lime juice. Stir until all ingredients are well combined and set aside.
  3. Soften tortillas: Place tortillas on a microwave-safe plate and microwave for 30 seconds to make them more pliable and easier to roll without cracking.
  4. Assemble egg rolls: Place about ¼ cup of the prepared filling in the center of each tortilla. Fold the sides towards the middle, then roll up tightly from one end. Brush the top edge of the tortilla with water to seal the roll securely.
  5. Rest rolls: Let the assembled egg rolls sit for 1 minute to allow the water to act as glue and seal the edges properly.
  6. Fry egg rolls: Carefully place 4 egg rolls at a time into the preheated oil. Fry for 1 minute on one side, then flip and fry for another minute until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat until all egg rolls are fried.
  7. Prepare avocado ranch dipping sauce: In a mixing bowl, combine mashed avocado, ranch dressing, chopped cilantro, sour cream, lime juice, salt, garlic powder, onion powder, and black pepper. Mix thoroughly until smooth and creamy.
  8. Serve: Serve the crispy southwestern egg rolls hot alongside the avocado ranch dipping sauce for dipping.

Notes

  • Ensure oil temperature is maintained at 375°F for crispiness; use a thermometer for accuracy.
  • Use flour tortillas if egg roll wrappers are not available, but egg roll wrappers will yield crisper results.
  • The filling can be adjusted to be vegetarian by omitting chicken and increasing beans and vegetables.
  • These egg rolls are best served immediately for optimal crispiness.
  • Leftovers can be reheated in the oven to regain crisp texture, avoid microwaving as it makes them soggy.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Southwestern American

Find it online: https://ellarecipe.com/chilis-southwestern-egg-rolls-copycat-recipe/