Name: Copycat Chili’s Southwestern Eggrolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Southwestern American
Ingredients: ½ avocado; ½ cup mayonnaise; ¼ cup buttermilk; 1 tablespoon ranch seasoning; 1 cup cooked chicken, shredded; ½ cup shredded cheese (cheddar or Mexican blend); ½ cup corn kernels (frozen or canned); ½ cup black beans, drained and rinsed; ½ cup spinach, chopped; ¼ cup red bell pepper, finely chopped; ¼ cup scallions, chopped; ¼ cup pickled jalapenos, chopped; 1 teaspoon taco seasoning; ¼ teaspoon salt; 8 small flour tortillas; Vegetable oil (for frying); Toothpicks (to secure the eggrolls)

Jump to Recipe

Introduction

These Copycat Chili’s Southwestern Eggrolls are crispy, cheesy, and filled with a flavorful mix of chicken, black beans, and spices. Paired with a creamy avocado ranch dip, they make a perfect appetizer for parties or a tasty snack to enjoy at home.

A round wooden board holds several golden-brown crispy egg rolls, some whole and some cut in half showing the filling inside. The filling has layers of yellow corn kernels, black beans, small bits of green herbs, and a light creamy mixture, all wrapped in a thin, crunchy egg roll skin with a bubbly texture on the outside. Next to the egg rolls is a speckled gray bowl filled with smooth white dipping sauce. The board is placed on a white marbled surface with some green herb pieces scattered around. In the background, there is a blurred white bowl with green salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Avocado Ranch Dip:

½ avocado
½ cup mayonnaise
¼ cup buttermilk
1 tablespoon ranch seasoning

For the Eggrolls:

1 cup cooked chicken, shredded
½ cup shredded cheese (cheddar or Mexican blend)
½ cup corn kernels (frozen or canned)
½ cup black beans, drained and rinsed
½ cup spinach, chopped
¼ cup red bell pepper, finely chopped
¼ cup scallions, chopped
¼ cup pickled jalapenos, chopped
1 teaspoon taco seasoning
¼ teaspoon salt
8 small flour tortillas
Vegetable oil (for frying)
Toothpicks (to secure the eggrolls)

Instructions

Step 1: Prepare the Avocado Ranch Dip by mashing the avocado in a small bowl until smooth. Add mayonnaise, buttermilk, and ranch seasoning, then whisk until combined. Cover and refrigerate until ready to use.
Step 2: In a medium bowl, combine shredded chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, pickled jalapenos, taco seasoning, and salt. Stir well to mix evenly.
Step 3: Lay one tortilla flat and place about ½ cup of the filling in the center. Fold in the sides and roll tightly to enclose the filling. Secure the seam with a toothpick and place on a plate. Repeat with remaining tortillas and filling.
Step 4: Heat oil in a 12-inch cast-iron skillet over medium-high heat until it reaches 350°F (175°C), about 8 minutes. Fry eggrolls in batches of 3 or 4, cooking 3-4 minutes until golden and crispy, turning halfway through. Drain on paper towels.
Step 5: Remove toothpicks before serving. Slice each eggroll at an angle and serve warm with the avocado ranch dip.

Tips & Variations

For a spicier kick, add more pickled jalapeños or fresh chili peppers to the filling.
Try different cheeses like Monterey Jack or Pepper Jack for varied flavors.
Make a vegetarian version by omitting chicken and adding extra beans, corn, or diced vegetables like zucchini or mushrooms.
Ensure tortillas are rolled tightly to prevent filling from leaking during frying.

Storage

Let the eggrolls cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 10 minutes or warm in a skillet with a little oil to restore crispiness. For longer storage, freeze cooked eggrolls in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen by baking or frying until warm and crispy.

How to Serve

The image shows a wooden round board filled with golden-brown crispy egg rolls, some whole and some cut in half. The cut egg rolls reveal colorful layers of filling including black beans, yellow corn, white cheese, and green herbs, all tightly packed inside a crunchy, bubbly, fried outer shell. Next to the egg rolls is a small white bowl with a smooth, creamy white dipping sauce. The background is a white marbled texture, and a blurred bowl of green salad is visible in the upper left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the eggrolls instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through, until golden and crispy. However, frying yields a crispier texture.

What can I use instead of flour tortillas?

While flour tortillas work best due to their flexibility and sturdiness, you can try eggroll wrappers or wonton wrappers for a different texture, keeping in mind the filling quantity and cooking time may vary.