Chili’s Southwest Eggrolls Recipe
Chili's Southwest Eggrolls bring together crispy, golden wrappers packed with a lively mix of smoked chicken, black beans, corn, peppers, and cheese. These eggrolls have a satisfying crunch on the…
Tip: save now, cook later.Chili’s Southwest Eggrolls bring together crispy, golden wrappers packed with a lively mix of smoked chicken, black beans, corn, peppers, and cheese. These eggrolls have a satisfying crunch on the outside while offering a flavorful, cheesy, and slightly spicy filling that makes every bite a little celebration.
I love making these eggrolls when I want something fun and different that’s still easy to eat with my hands. They remind me of a perfect party snack because they’re just the right size for sharing and dipping, and their smoky, cheesy inside tastes amazing alongside a little bit of ranch or salsa verde. Trust me, you won’t need to do much dipping—they’re that tasty on their own!
When I serve these at home, I like to add a fresh side salad or some simple guacamole to balance out the crispy richness. They’re great for casual dinners or game day, and I’ve noticed they always disappear quickly when friends come over. These Southwest Eggrolls are definitely a winner for anyone who likes bold flavors and a nice crunch.
Key Ingredients & Substitutions
Smoked Chicken: This is the heart of the filling and gives a great smoky flavor. If you can’t find smoked chicken, cooked rotisserie chicken seasoned with a pinch of smoked paprika works well.
Black Beans and Corn: These add texture and a subtle sweetness. For a twist, try using pinto beans or fire-roasted corn for extra flavor.
Cheese: Pepper Jack and Monterey Jack combine creaminess with a slight kick. You can substitute with mozzarella and a bit of jalapeño if you want milder heat.
Eggroll Wrappers: These create the crispy outside. Rice paper wrappers can be used for a lighter crunch, but they crisp up differently, so frying time may vary.
Vegetable Oil: Use a high smoke point oil like canola or peanut oil for frying to get a golden, crispy shell without burning.
How Can I Roll Southwest Eggrolls Without Them Opening During Frying?
Rolling eggrolls tightly and sealing the edges is key to prevent filling from leaking out while frying. Here’s a simple way:
- Place the wrapper diamond-shaped, with one point facing you.
- Spoon filling near the bottom corner, leaving space at edges.
- Fold the bottom corner up over the filling.
- Fold in both side corners snugly against the filling.
- Roll tightly toward the top corner, pressing gently to keep it compact.
- Use a dab of water or beaten egg along the edge to seal the wrap securely.
Keep the wrappers covered with a damp towel while working to prevent drying and cracking. This method helps keep the eggrolls intact, giving you that perfect crunch and no mess!
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the filling ingredients evenly.
- Cutting board and sharp knife – essential for dicing peppers and slicing green onions neatly.
- Deep skillet or heavy pot – great for frying the eggrolls evenly without crowding.
- Kitchen tongs – help you turn eggrolls safely and gently while frying.
- Paper towels – for draining excess oil and keeping your eggrolls crispy.
Flavor Variations & Add-Ins
- Try ground beef or turkey instead of chicken for a different protein twist that still packs flavor.
- Add diced jalapeños or chipotle powder for more heat when you want a spicier bite.
- Mix in chopped cilantro and lime juice for a fresh, zesty lift inside the filling.
- Swap the black beans for pinto beans or add some cooked rice for extra texture and bulk.
How to Make Chili’s Southwest Eggrolls
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked, shredded smoked chicken breast
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, finely diced
- ½ cup green onions, sliced thin
- ½ cup shredded pepper jack cheese
- ½ cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
For Wrapping and Frying:
- 8-10 eggroll wrappers
- Vegetable oil for frying
- Fresh cilantro, chopped (for garnish)
Optional Dipping Sauces:
- Creamy avocado ranch or ranch dressing
- Salsa or salsa verde
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and roll the eggrolls. Frying them until golden and crispy takes another 10 minutes. Overall, you’ll spend around 25 minutes from start to finish, making this a quick and tasty snack or appetizer.
Step-by-Step Instructions:
1. Prepare the Filling
In a large bowl, mix together the smoked chicken, black beans, corn, diced red bell pepper, green onions, cheeses, cumin, chili powder, salt, and pepper until everything is well combined.
2. Roll the Eggrolls
Place one eggroll wrapper on a clean surface, with one corner pointing toward you (forming a diamond shape). Spoon about 2-3 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, then fold in the sides snugly. Roll the wrapper tightly toward the opposite corner, sealing the edge with a dab of water or beaten egg to keep it closed. Repeat with remaining wrappers and filling.
3. Fry the Eggrolls
Heat about two inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place the eggrolls in the hot oil without crowding the pan. Fry them for about 3-4 minutes per side, or until they turn golden brown and crispy. Use tongs to turn them gently.
4. Drain and Serve
Remove the cooked eggrolls and place them on paper towels to drain excess oil. Sprinkle with chopped cilantro for a fresh touch. Serve warm with your favorite dipping sauces like creamy avocado ranch or salsa verde.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure the chicken is fully thawed before shredding. Thaw overnight in the fridge or use the defrost setting on your microwave. Pat it dry to avoid extra moisture in the filling.
Can I Bake Instead of Frying the Eggrolls?
Absolutely! Preheat your oven to 425°F (220°C), brush the rolled eggrolls with a little oil, and bake on a parchment-lined sheet for 15-20 minutes, turning halfway through. They won’t be quite as crispy as frying but still delicious and lighter.
How Should I Store Leftover Southwest Eggrolls?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) until warmed through to keep them crispy.
What Can I Use Instead of Eggroll Wrappers?
If you don’t have eggroll wrappers, won ton wrappers can work as a substitute but will be smaller, so use less filling. For a gluten-free option, try rice paper wrappers, but be mindful they crisp differently when fried.