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Copycat Chili's Southwestern Eggrolls

Crispy Copycat Chili's Southwestern Eggrolls Everyone Will Love

Recreate your favorite Copycat Chili's Southwestern Eggrolls at home with this crunchy and savory recipe.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 eggrolls
Course: APPETIZERS
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup cooked chicken, shredded Substitute with beans or vegetables for a vegetarian option.
  • ½ cup shredded cheese (cheddar or Mexican blend) Consider using Monterey Jack for a milder taste.
  • ½ cup corn kernels (frozen or canned) Can swap with diced zucchini for a veggie boost.
  • ½ cup black beans, drained and rinsed Optional: replace with other beans like pinto.
  • ½ cup spinach, chopped Easily replace with kale or omit if disliked.
  • ¼ cup red bell pepper, finely chopped Any sweet pepper can be used.
  • ¼ cup scallions, chopped Substitute with shallots if needed.
  • ¼ cup pickled jalapeños, chopped Use fresh chili peppers for a fresher kick.
  • 1 teaspoon taco seasoning Adjust amount to taste.
  • ¼ teaspoon salt Use low-sodium options if concerned about salt intake.
For the Wrapping
  • 8 small flour tortillas Whole wheat or corn tortillas can be used.
For Frying
  • vegetable oil Necessary for frying crispy eggrolls.
  • toothpicks To keep eggrolls intact while frying.

Equipment

  • large mixing bowl
  • deep pan
  • Slotted spoon
  • Paper towels
  • Toothpicks

Method
 

How to Make Copycat Chili's Southwestern Eggrolls
  1. Prepare the Avocado Ranch Dip: Start by mashing half an avocado in a bowl. Then mix in mayo, buttermilk, and ranch seasoning until well combined. Chill this dip in the refrigerator while you prepare the eggrolls.
  2. Make the Filling: In a large mixing bowl, combine the shredded chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, jalapeños, taco seasoning, and salt. Stir everything together until the mixture is evenly blended.
  3. Assemble the Eggrolls: Take a tortilla and place about ½ cup of the filling in the center. Fold the sides inward and roll it tightly to form an eggroll. Secure it with a toothpick to hold the shape. Repeat this process with the remaining tortillas and filling.
  4. Fry the Eggrolls: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the eggrolls in batches for about 3-4 minutes, until they’re golden brown and crispy. Use a slotted spoon to remove them and drain excess oil on paper towels.
  5. Serve: Carefully remove the toothpicks, slice the eggrolls in half, and serve immediately alongside the chilled avocado ranch dip.

Nutrition

Serving: 1eggrollCalories: 200kcalCarbohydrates: 22gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Optional: Garnish with fresh cilantro or lime wedges for an extra burst of flavor!

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