These Chili’s Southwest Eggrolls are crispy on the outside, packed with bold Tex-Mex flavor on the inside, and taste just like the restaurant version—if not better. They’re stuffed with seasoned chicken, black beans, corn, cheese, and spinach, all wrapped in a crispy eggroll wrapper. I love making a batch of these for parties, game days, or just when I’m craving that Chili’s-style comfort food at home.
Why You’ll Love This Recipe
I love how these eggrolls are crunchy, cheesy, and loaded with flavor in every bite. They’re great as appetizers or a fun twist on dinner, and they freeze beautifully, so I can prep them ahead. The best part? I don’t need to go out to enjoy one of my favorite restaurant snacks—they come together right in my own kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast, shredded or chopped
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Frozen spinach, thawed and squeezed dry
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Black beans, rinsed and drained
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Frozen corn, thawed
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Red bell pepper, finely diced
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Green onion, chopped
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Shredded Monterey Jack or pepper jack cheese
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Ground cumin
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Chili powder
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Garlic powder
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Salt and pepper
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Eggroll wrappers
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Oil for frying (or spray for air frying/baking)
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Avocado ranch or creamy cilantro dipping sauce (optional for serving)
Directions
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In a large bowl, I mix together the shredded chicken, spinach, black beans, corn, red bell pepper, green onion, cheese, and seasonings until well combined.
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I place an eggroll wrapper on a clean surface, with one corner pointing toward me. I spoon a few tablespoons of filling into the center, then fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing the edge with a dab of water.
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I repeat with the remaining wrappers and filling until all the eggrolls are assembled.
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To fry: I heat oil in a deep skillet or pot to 350°F (175°C) and fry the eggrolls in batches for 3–4 minutes, until golden and crispy. I transfer them to a paper towel-lined plate to drain.
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To bake: I brush or spray them lightly with oil and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.
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To air fry: I cook at 375°F (190°C) for about 10–12 minutes, flipping once.
Servings and timing
This recipe makes about 10–12 eggrolls. It takes around 20 minutes to prep and 15–20 minutes to cook, depending on the method—so I can have them ready in about 40 minutes.
Variations
Sometimes I spice it up with jalapeños or chipotle powder. I also like using ground beef or turkey instead of chicken for a different flavor. If I want a vegetarian version, I skip the meat and add extra beans and veggies. And for a low-carb twist, I wrap the filling in lettuce leaves instead of eggroll wrappers.
Storage/reheating
I store leftover eggrolls in an airtight container in the fridge for up to 3 days. To reheat and keep them crispy, I use the oven or air fryer. I also freeze uncooked eggrolls and fry or bake them straight from frozen, adding a few extra minutes to the cook time.
FAQs
Can I make these eggrolls ahead of time?
Yes, I assemble them in advance and store them in the fridge (up to 24 hours) or freeze them for longer storage. I cook them fresh when I’m ready to serve.
Can I use rotisserie chicken?
Definitely. Rotisserie chicken is a great shortcut—I just shred it and mix it with the rest of the filling.
What dipping sauce works best?
I love them with avocado ranch, creamy cilantro sauce, or even plain ranch or salsa. It really depends on my mood.
How do I keep them from getting soggy?
If I’m baking or air frying, I make sure to space them out and flip them halfway through. Frying gives the crispiest result, but the other methods still work well.
Can I bake these instead of frying?
Yes, I brush them lightly with oil and bake them until crisp. It’s a great option if I want something lighter without sacrificing crunch.
Conclusion
Chili’s Southwest Eggrolls are one of those fun, flavorful recipes that always impress. Whether I’m serving them as an appetizer or making them the main event, they’re packed with that smoky, cheesy, Southwest flavor I crave. Once I realize how easy they are to make at home, I don’t feel the need to order them out anymore.
