The Best Chili’s Southwest Eggrolls Recipe

I made a Chili’s Copycat Recipes riff on those Southwest eggrolls and I swear the spicy chicken, black beans, corn, peppers, and oozy cheese turn into the most dangerously crunchy, snackable dinner.

I am obsessed with these Sw Egg Rolls because they hit every craving: crispy shell, gooey shredded cheese, and that spicy-sweet bite from black beans and peppers. I love how messy they get when you pull them apart, strings of cheese and corn sneaking out.

And yes, I will eat them as dinner or as an appetizer dinner any night. Not subtle.

Not polite. Just loud, saucy, crunchy and totally addictive.

I keep coming back to this Chili’s Copycat Recipes take because it tastes like the restaurant version, only better when you steal a second one right away every time.

Ingredients

• Cooked shredded chicken: the protein punch, juicy and hearty, makes these filling and satisfying.
• Monterey Jack and sharp cheddar: melty cheese pull, creamy with a little tang.
• Frozen corn, thawed: sweet pop and little texture bursts, like tiny surprises.
• Black beans, drained: earthy protein, keeps it filling and a touch healthier.
• Red bell pepper, diced: bright crunch and color, stops things from being mushy.
• Green onions, sliced: fresh bite and mild oniony lift, not overpowering.
• Fresh cilantro, chopped: herbaceous zing, optional but it lightens the richness.
• Lime juice: bright acid, cuts the richness and wakes up flavors.
• Chili powder: smoky mild heat, gives that familiar Tex-Mex vibe.
• Ground cumin: warm, earthy spice that brown notes the mix.
• Garlic powder: quick savory hit without the raw garlic bite.
• Onion powder: background savory sweetness, smooths out flavors.
• Kosher salt: essential taste booster, adjust so it’s just right.
• Black pepper: a subtle sharpness, tiny kick on the finish.
• Vegetable or olive oil for sautéing: softens veggies and blends spices.
• Egg roll wrappers: crisp crunchy shell that makes everything handheld and fun.
• Water and flour or cornstarch sealant: sticks wrappers shut, no messy openings.
• Vegetable oil for frying: golden crispiness, the reason they’re indulgent and crunchy.

Ingredient Quantities

• 2 cups cooked chicken, shredded (rotisserie or boneless skinless chicken breasts)
• 1 cup shredded cheese, preferably Monterey Jack and sharp cheddar mixed
• 1 cup frozen corn, thawed
• 1 cup canned black beans, drained and rinsed
• 1/2 cup red bell pepper, finely diced
• 1/2 cup green onions, thinly sliced (about 3 to 4)
• 1/4 cup fresh cilantro, chopped (optional but recommended)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, adjust to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil or olive oil for sautéing
• 1 (10 to 12 ounce) package egg roll wrappers, about 8 to 10 wrappers
• 2 tablespoons water mixed with 1 teaspoon flour or cornstarch for sealing wrappers
• Vegetable oil for frying, about 2 to 3 cups depending on pan size

How to Make this

1. Shred 2 cups cooked chicken and toss in a bowl with 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; mix well so the spices coat the chicken.

2. Heat 1 tablespoon vegetable oil in a skillet over medium heat, add 1/2 cup diced red bell pepper and cook 2 to 3 minutes until softened, then add the seasoned chicken, 1 cup thawed corn and 1 cup drained black beans; stir and cook just until heated through, about 3 minutes.

3. Remove skillet from heat and stir in 1 cup shredded cheese, 1/2 cup sliced green onions, 1/4 cup chopped cilantro (optional) and 1 tablespoon lime juice; let the filling cool for 5 to 10 minutes so it is easier to roll.

4. Make the sealing slurry by mixing 2 tablespoons water with 1 teaspoon flour or cornstarch until smooth; set aside on the counter.

5. Lay out an egg roll wrapper on a clean flat surface with one corner pointing toward you; place about 1/3 to 1/2 cup of filling in the lower third of the wrapper, leaving a border so it can be sealed.

6. Brush the top edges of the wrapper lightly with the slurry, fold the bottom corner up over the filling, fold the two side corners in, then roll tightly toward the top corner to seal; press edges so they stick. Repeat until all filling or wrappers are used (you should get about 8 to 10).

7. For frying: pour 2 to 3 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1 to 1 1/2 inches deep and heat to 350°F; to check without a thermometer, a small piece of wrapper should sizzle and rise slowly.

8. Fry the eggrolls in batches, seam side down first, turning occasionally, until golden brown and crisp all over, about 3 to 4 minutes per batch; do not overcrowd the pan. Drain on paper towels.

9. For a lighter bake option: place eggrolls seam side down on a parchment lined baking sheet, brush lightly with oil, and bake in a 425°F oven for 15 to 20 minutes turning once until golden and crisp.

10. Let rest 2 minutes, then serve warm with your favorite dipping sauce; tip, keep them on a wire rack in a low oven to stay crisp if you need to hold them for a bit.

Equipment Needed

1. Large mixing bowl
2. Skillet or heavy frying pan
3. Cutting board and chef knife
4. Measuring spoons and measuring cups
5. Wooden spoon or heatproof spatula
6. Tongs or slotted spoon
7. Wire rack and baking sheet or paper towels
8. Deep frying thermometer or small instant-read thermometer

FAQ

The Best Chili’s Southwest Eggrolls Recipe Substitutions and Variations

• Cooked chicken: shredded rotisserie is best, but you can use shredded turkey, cooked ground beef, or firm tofu crumbles if you want it vegetarian.
• Shredded cheese (Monterey Jack/sharp cheddar): swap in Colby Jack, Pepper Jack for a little heat, or a Mexican blend if thats what you have on hand.
• Frozen corn: canned sweet corn drained, thawed peas, or even diced canned green chiles work in a pinch.
• Black beans: pinto beans, kidney beans, or mashed refried beans will all give you that creamy bean texture and flavor.

Pro Tips

1. Let the filling cool more than you think you need to before rolling. Hot filling makes the wrappers soggy and they tear or leak. If you’re in a hurry, spread the filling thin on a plate so it cools faster.

2. Use a light hand with the slurry or oil when sealing and brushing the wrappers. Too much makes them gummy; too little and they’ll pop open while frying. If a roll looks overstuffed, split the filling between two wrappers.

3. Keep oil temperature steady. If the oil is too cool they absorb grease and get soggy, if it’s too hot they brown outside before heating through. Fry in small batches so the oil temp doesn’t drop, and let the oil come back up between batches.

4. To keep egg rolls crisp after cooking, drain on a wire rack instead of paper towels and put them in a warm oven for a few minutes if you need to hold them. For leftover crispness, reheat in a hot oven or air fryer instead of the microwave.