The Best Chili’s Southwest Eggrolls Recipe

I couldn’t resist putting my own spin on Chili’s Copycat Recipes by stuffing seasoned chicken, black beans, corn, peppers, onions, and melty cheese into crispy Southwest eggrolls that hide a clever pantry shortcut.

I call this The Best Chili’s Southwest Eggrolls Recipe my cheat day flex. Crisp egg roll wrappers wrapped around warm shredded chicken and a filling that somehow tastes bigger than the sum of its parts.

It hits that weirdly addictive spot — crunchy, saucy, kinda smoky and a little sweet — you know the one. These are pure Sw Egg Rolls energy, perfect when you’re craving a copycat craving or need Quick Flavorful Dinners on repeat.

As a food nerd I love the mess, the crunch, the dip, and yeah I’m probably making them again tomorrow even if I said I wouldn’t.

Why I Like this Recipe

– I love the crunchy outside and warm gooey center, it’s the kind of texture combo that makes me go back for seconds.
– It’s fast to pull together with little shortcuts, so I can feed a crowd without freaking out.
– The flavors are bold and smoky, every bite has a real punch, even the leftovers taste great.
– Perfect for parties or quick dinners, they reheat well and everyone always asks for the recipe.

Ingredients

• Cooked shredded chicken: lean protein that keeps you full, adds savory, meaty texture.
• Black beans: fiber and plant protein, earthy flavor, adds creaminess and substance.
• Corn: natural sweetness, extra fiber, bright kernels that add crunch and color.
• Monterey Jack and cheddar: melty fat and protein, makes them rich and gooey.
• Red bell pepper: vitamin C, subtle sweetness, crisp texture that freshens every bite.
• Cilantro: bright herby notes, citrusy edge, some folks hate it, i still love it.
• Egg roll wrappers: mostly simple carbs, fry up crispy for satisfying crunch and structure.
• Lime juice: tangy sour lift, cuts richness, adds bright freshness to every bite.

Ingredient Quantities

• 12 egg roll wrappers
• 2 cups cooked shredded chicken (rotisserie is easiest, trust me)
• 3/4 cup canned black beans, drained and rinsed
• 3/4 cup frozen corn, thawed
• 1/2 cup red bell pepper, finely diced
• 1/4 cup green onions, thinly sliced (about 2 to 3)
• 2 tablespoons fresh cilantro, chopped
• 1 cup shredded Monterey Jack cheese (or Colby Jack)
• 1/2 cup shredded cheddar cheese (or more if you like it extra cheesy)
• 1 tablespoon vegetable oil for sautéing
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional)
• salt and black pepper to taste
• 1 tablespoon lime juice (optional but adds brightness)
• 1 large egg beaten with 1 tablespoon water for egg wash
• vegetable oil for frying, about 2 cups or enough for shallow frying

How to Make this

1. Prep everything: shred about 2 cups cooked chicken (rotisserie is easiest, trust me), drain and rinse 3/4 cup black beans, thaw 3/4 cup frozen corn, finely dice 1/2 cup red bell pepper, thinly slice 1/4 cup green onions, chop 2 Tbsp cilantro, measure 1 cup Monterey Jack and 1/2 cup cheddar, beat 1 large egg with 1 Tbsp water for the egg wash, and have extra vegetable oil ready for frying (about 2 cups) and 1 Tbsp oil for sautéing.

2. Heat 1 Tbsp vegetable oil in a skillet over medium heat. Add the red pepper and half the green onions and sauté about 3 minutes until softened. Sprinkle in 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp smoked paprika (optional), salt and pepper to taste and stir until fragrant.

3. Add the shredded chicken, black beans and corn to the pan. Toss and cook 2 to 3 minutes just to heat through. Stir in the cheeses, chopped cilantro and 1 Tbsp lime juice so the cheese starts to melt and everything binds together. Taste and adjust salt and pepper if needed. Remove from heat and let the filling cool 8 to 10 minutes so the wrappers won’t get soggy.

4. Put one egg roll wrapper on a clean surface with a corner pointed toward you. Keep the remaining wrappers covered with a damp towel so they don’t dry out.

5. Spoon about 1/3 cup of the cooled filling onto the lower third of the wrapper. Fold the bottom corner over the filling, fold in the two side corners, then roll up snugly toward the top corner. Brush the top corner with the beaten egg wash to seal. Place seam side down on a plate and repeat with remaining wrappers and filling.

6. Heat about 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F if you have a thermometer. If not, heat until shimmering and a small piece of wrapper sizzles immediately but does not burn. Don’t overcrowd the pan; fry 3 or 4 at a time.

7. Fry the eggrolls 3 to 5 minutes, turning occasionally, until evenly golden brown and crisp. Remove with tongs and drain on paper towels. If oil seems too hot and browning too fast, reduce heat a bit.

8. Quick oven-bake option if you want less oil: place eggrolls seam side down on a parchment lined baking sheet, brush lightly with oil, and bake at 425°F for 15 to 18 minutes, flipping halfway, until golden and crisp.

9. Let eggrolls rest 1 to 2 minutes, serve warm with your favorite dip (ranch, avocado ranch or salsa), garnish with remaining sliced green onions and extra cilantro, and squeeze a little lime over top if you like it brighter.

Equipment Needed

1. Heavy skillet or Dutch oven for sautéing and frying, holds heat well
2. Tongs for turning eggrolls and pulling them from the oil
3. Slotted spoon or spider/skimmer to drain oil when you lift them out
4. Chef’s knife and cutting board for dicing pepper, slicing onions and chopping cilantro
5. Measuring cups and spoons for cheese, beans, spices and lime juice
6. Small bowl plus fork or whisk for beating the egg wash, dont skip this step
7. Pastry brush for sealing wrappers and lightly oiling when oven-baking
8. Plate or baking sheet lined with paper towels or a wire rack for resting/draining
9. Instant-read thermometer for checking oil temp (optional but really handy)

FAQ

The Best Chili’s Southwest Eggrolls Recipe Substitutions and Variations

• Shredded rotisserie chicken: swap with shredded rotisserie turkey or pulled pork for the same texture; for a veg option use 2 cups firm tofu, pressed and crumbled then sautéed to remove moisture.
• Egg roll wrappers: use 12 small flour tortillas (they roll easy and get crispy when fried or baked) or 24 wonton wrappers if you want bite sized rolls, just fill less and fry quicker.
• Canned black beans: replace with pinto beans or kidney beans, rinsed 1 for 1; or use 3/4 cup refried black beans for a thicker, creamier filling, loosen with a splash of water if needed.
• Vegetable oil for frying: swap with peanut oil or avocado oil for a higher smoke point and cleaner fry; canola oil works fine too if thats what you got.

Pro Tips

– Let the filling cool and dry out a bit before you wrap. Spread it on a plate or shallow pan so steam escapes, and blot any extra moisture with paper towels, otherwise the wrappers get soggy and tear when you fry.

– Keep wrappers under a damp towel and work fast, but dont overstuff them. Use about a golf ball sized scoop so you can tuck the ends snugly, and seal with egg wash or a tiny flour and water paste for a stronger hold.

– Control the oil temp and don’t crowd the pan. Aim for around 350°F, fry in small batches so the oil temps stays steady, and drain finished rolls on a wire rack instead of just paper towels to keep them crisp longer.

– You can make these ahead: freeze wrapped eggrolls on a sheet pan until firm, then bag them. Fry or bake from frozen, adding a couple minutes to the cook time, and re-crisp leftovers in the oven or air fryer so they dont get limp.