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Southwestern Egg Rolls Copycat Recipe — Chili’s-Style Appetizer

Make Chili’s Southwestern egg rolls at home with this quick, crispy, flavor-packed copycat recipe. Easy prep, bold Tex‑Mex ingredients, and perfect for dipping.

cut southwestern egg rolls on a metal tray with a glass bowl of cilantro sour cream on the side

Bringing Chili’s Southwestern egg rolls into your kitchen is easier than you think. These golden, crunchy egg rolls combine classic Tex‑Mex flavors—chicken, beans, corn, peppers, and cheese—with a creamy avocado ranch for dipping. They come together quickly, make an impressive appetizer or snack, and are much more economical than ordering them out.

cut southwestern egg rolls on a metal tray with a glass bowl of cilantro sour cream on the side

This recipe yields a crowd-pleasing platter that disappears fast. It’s easy to adapt—leave out ingredients you don’t love or swap cheeses—and reheats well for leftovers.

Ingredients

To make these Southwestern egg rolls you’ll need:

an overhead image showing the measured ingredients needed to make a batch of copycat chili's southwestern egg rolls

  • Avocado ranch: 1 avocado, 1/2 cup sour cream, 1/4 cup buttermilk, 1 tbsp ranch dressing mix.
  • Chicken: 1 1/2 cups chopped rotisserie chicken.
  • Cheese: 1 cup shredded Colby Jack (or cheddar or Mexican blend).
  • Corn: 1/2 cup frozen corn, thawed.
  • Black beans: 1/2 cup canned black beans, drained and rinsed.
  • Spinach: 1/2 cup finely chopped fresh baby spinach.
  • Red bell pepper: 1/4 cup finely chopped.
  • Green onions: 1/4 cup thinly sliced.
  • Pickled jalapeños: 1 tbsp finely chopped.
  • Taco seasoning: 1 1/2 tbsp (packet or homemade).
  • Egg roll wrappers: 12 wrappers (found in the refrigerated produce/deli section).
  • Vegetable oil: about 2 cups for frying (or enough for 1–2 inches in a pot).

How to Make

These copycat Southwestern egg rolls are simple to prepare and fry to a perfect golden crisp.

  1. Make the avocado ranch: mash the avocado in a small bowl, then whisk in sour cream, buttermilk, and ranch dressing mix. Chill until ready to serve.
  2. Make the filling: in a large bowl combine rotisserie chicken, shredded cheese, thawed corn, black beans, chopped spinach, red bell pepper, green onions, pickled jalapeños, and taco seasoning. Mix until evenly combined.
  3. Assemble the egg rolls: place a wrapper on a clean surface, add a portion of filling (don’t overfill), fold the edges in, and roll tightly so the seam is on the bottom. Repeat with remaining wrappers and filling.
  4. Fry the egg rolls: heat vegetable oil in a large pot over medium-high heat until shimmering. Fry egg rolls in batches for 2–3 minutes per side, turning gently, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
  5. Slice and serve: cut the egg rolls on the diagonal and serve warm with the chilled avocado ranch. Garnish with cilantro or extra green onions if desired.

southwestern egg roll filling in a glass mixing bowl

Storing Leftovers

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven until warmed through, or air fry at 350°F for 5–8 minutes for best crispness.

Freezing Instructions

To freeze, cook the egg rolls as directed and cool them to room temperature. Transfer to a freezer-safe bag and freeze up to 3 months. Reheat from frozen in a hot oven or air fryer until heated through and crisp.

fried egg rolls in two rows on a paper towel lined baking sheet

Tips and Tricks

  • Don’t overfill the wrappers to avoid leaks during frying.
  • Customize the filling—omit or swap ingredients to suit your taste.
  • Brush wrapper edges with a little water to seal them securely.

cut southwestern egg rolls on a metal tray with a glass bowl of cilantro sour cream on the side

Recipe Card

Southwestern Egg Rolls (Chili’s Copycat)

Servings: 12 egg rolls | Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes

Ingredients

  • 1 avocado
  • 1/2 cup sour cream
  • 1/4 cup whole buttermilk
  • 1 tbsp ranch dressing mix
  • 1 1/2 cups chopped rotisserie chicken
  • 1 cup shredded Colby Jack cheese
  • 1/2 cup frozen corn, thawed
  • 1/2 cup drained and rinsed black beans
  • 1/2 cup finely chopped baby spinach
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1 tbsp finely chopped pickled jalapeños
  • 1 1/2 tbsp taco seasoning
  • 12 egg roll wrappers
  • 2 cups vegetable oil (for frying)

Instructions

  1. Mash avocado in a small bowl. Whisk in sour cream, buttermilk, and ranch mix. Chill.
  2. Combine chicken, cheese, corn, black beans, spinach, red bell pepper, green onions, jalapeños, and taco seasoning in a large bowl.
  3. Divide filling among wrappers, roll up tightly, and tuck ends in.
  4. Heat oil over medium-high heat. Fry egg rolls in batches 2–3 minutes per side until golden.
  5. Drain on paper towels, slice diagonally, and serve with avocado ranch.

cut southwestern egg rolls on a metal tray with a glass bowl of cilantro sour cream on the side

Notes

  • Don’t overfill the wrappers to prevent leaking while frying.
  • Feel free to omit or substitute any ingredients to match your preferences.
  • Brushing the wrapper edges with water helps them seal and stay closed during frying.

cut southwestern egg rolls on a metal tray with a glass bowl of cilantro sour cream on the side

These Southwestern egg rolls are a delicious, budget-friendly copycat of the restaurant favorite—crispy, flavorful, and perfect for serving to a hungry group. Enjoy!