The sizzling sounds of frying eggrolls fill the kitchen, transporting me to my favorite restaurant where the aroma of Southwestern spices dances in the air. Today, I’m thrilled to share my take on Chili’s Southwest Eggrolls, a delightful appetizer that’s as fun to make as it is to eat. Not only are they incredibly easy to whip up, but these crispy bites are a sure-fire crowd-pleaser, transforming any gathering into a lively fiesta. Imagine crunchy wrappers enveloping a cozy blend of black beans, sweet corn, and melted cheeses, ready to be dunked into a creamy ranch sauce that takes them over the top. Whether you’re hosting a game day party or simply craving comfort food at home, these flavorful eggrolls provide a versatile option you can’t resist. Curious about how to bring this restaurant favorite straight to your kitchen? Let’s dive in! Why Make Chili’s Southwest Eggrolls? Crispy exterior: These eggrolls achieve the perfect crunch, ensuring every bite is satisfying and fun to eat. Flavor-packed filling: A delightful mix of black beans, corn, and herbs creates a savory adventure that will excite your taste buds. Versatile dish: Great as an appetizer, snack, or even a light meal, they fit seamlessly into countless occasions. Easy to customize: Add diced jalapeños for heat or swap chicken for tofu to suit your dietary preferences. Crowd favorite: Perfect for gatherings, these eggrolls are sure to impress your guests and leave them craving more. Dipping delight: Serve with a creamy ranch sauce for a finishing touch that elevates the entire experience. If you’re interested in more mouth-watering recipes, check out our other easy appetizer ideas. Chili’s Southwest Eggrolls Ingredients For the Eggrolls • Eggroll Wrappers – Essential for creating the crunchy outer shell. • Olive Oil – For sautéing vegetables, adds richness. • Red Bell Pepper – Adds sweetness and color; can substitute with orange or yellow bell pepper. • Green Bell Pepper – Provides a fresh crunch. • Red Onion – Adds a mild sweetness and depth of flavor. • Jalapeño Pepper – Optional for heat; can omit for milder flavor. • Black Beans – Offers protein and a creamy texture when cooked. • Corn – Adds sweetness and texture. • Cooked Chicken Breast – Provides protein and a savory element; substitute with cooked tofu for a vegetarian option. • Monterey Jack Cheese – Melts beautifully; substitute with mozzarella for a milder taste. • Pepper Jack Cheese – Adds a zesty flavor and heat; can use cheddar for less spice. • Fresh Cilantro – Enhances freshness; substitute with parsley if not available. • Chili Powder – Provides characteristic Southwestern flavor. • Cumin – Adds earthiness. • Garlic Powder – For savory depth. • Cayenne Pepper – Optional for extra heat. For the Dipping Sauce • Mayonnaise – Base for the creamy dressing. • Sour Cream – Adds tanginess to the sauce. • Buttermilk – Provides a creamy texture; substitute with milk mixed with a bit of vinegar if necessary. • Lime Juice – Brightens flavor in dipping sauce. For Frying • Vegetable Oil – For frying; can use canola or peanut oil. Step‑by‑Step Instructions for Chilis Southwest Eggrolls Step 1: Prepare Filling Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped red bell pepper, green bell pepper, red onion, and optional jalapeño for about 5-7 minutes until the vegetables are softened and fragrant. This base will form the flavorful heart of your Chilis Southwest Eggrolls. Step 2: Combine Ingredients Stir in one cup of drained black beans and one cup of sweet corn into the skillet, cooking for an additional 2-3 minutes until heated through. Next, add the shredded cooked chicken breast along with chili powder, cumin, garlic powder, and cayenne pepper. Mix well and cook for another 2-3 minutes to meld the flavors together beautifully. Step 3: Melt Cheese Reduce the heat and add one cup each of Monterey Jack and Pepper Jack cheese to the skillet with the filling. Stir continuously for a few minutes until the cheeses are fully melted and gooey, creating a rich and creamy filling that will tantalize your taste buds. Remove the skillet from heat and allow the filling to cool slightly. Step 4: Assemble Eggrolls On a clean surface, lay out an eggroll wrapper in a diamond shape, with one corner pointing toward you. Spoon a generous amount of the cooled filling into the center, then fold the bottom corner up over the filling. Fold in the sides tightly, and roll away from you, sealing the edges with a little water to ensure they stay closed while frying. Step 5: Prepare Dipping Sauce In a mixing bowl, combine half a cup of mayonnaise, half a cup of sour cream, a tablespoon of buttermilk, chopped fresh cilantro, lime juice, and a pinch of garlic powder. Whisk the mixture until smooth and creamy, then refrigerate for about 30 minutes to allow the flavors to meld, creating a perfect complement for your crispy eggrolls. Step 6: Fry Eggrolls In a deep frying pan, heat vegetable oil to 350-375°F (175-190°C). Carefully add a few eggrolls at a time, frying them for about 2-3 minutes on each side, or until they are golden brown and crispy. Keep an eye on the temperature to maintain a consistent heat and prevent soggy eggrolls. Step 7: Drain and Serve Once fried, remove the eggrolls from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot, alongside your creamy ranch dipping sauce, allowing everyone to enjoy the delightful crunch and savory filling of your homemade Chilis Southwest Eggrolls. Make Ahead Options These Crispy Chili’s Southwest Eggrolls are perfect for meal prep! You can prepare the filling up to 24 hours in advance. Simply sauté the vegetables and combine them with black beans, corn, and spices as outlined, then allow the mixture to cool. Cover it tightly and refrigerate until you’re ready to assemble the eggrolls. When you’re ready to serve, simply fill the wrappers and fry the eggrolls directly from the fridge for that crispy texture you love. For extra convenience, you can also freeze assembled, uncooked eggrolls for up to 3 months; just remember to place parchment paper between them to prevent sticking. Enjoy a delightful, homemade appetizer that saves you time in the kitchen! Chilis Southwest Eggrolls Variations & Substitutions Feel free to let your creativity soar as you customize these appetizing eggrolls to suit your taste buds! Vegetarian Option: Substitute cooked chicken with sautéed mushrooms for a delightful, meat-free filling that still packs a punch. Spicy Twist: Add diced jalapeños or a dash of your favorite hot sauce to the filling for a spicy kick. This will give your eggrolls an exciting heat that pairs beautifully with the creamy dipping sauce. Cheese Mix: Experiment with different cheeses like sharp cheddar or a blend of mozzarella and gouda for unique flavors. Each cheese brings its charm to the dish! Sweet Corn Variations: Replace sweet corn with roasted corn or even caramelized corn for added sweetness. It’ll introduce a deeper flavor that elevates your eggrolls. Herb Infusion: Swap out fresh cilantro for parsley or even dill for a different herbal note. Each herb brings a distinct personality to the dish. Creamy Avocado: Fold in diced avocado along with the filling to add a creamy richness that complements the flavors perfectly. It’s a wonderful alternative that adds a silky texture. Gluten-Free Option: Use rice paper wrappers instead of eggroll wrappers to create gluten-free versions. They fry up beautifully and provide a lovely crispness. Filling Variations: Substitute black beans for quinoa or lentils to change the texture and protein source while keeping it wholesome and filling. Try these substitutions, and you might just find a new favorite version of your homemade eggrolls! And if you’re looking for more appetizer inspiration, don’t miss our collection of easy appetizer ideas. How to Store and Freeze Chili’s Southwest Eggrolls Fridge: Store leftover eggrolls in an airtight container for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven to restore crispiness. Freezer: For longer storage, freeze uncooked eggrolls in a single layer on a baking sheet, then transfer to an airtight bag for up to 3 months. Fry directly from frozen when you’re ready to indulge! Reheating: To reheat leftovers, place them in a preheated oven at 375°F (190°C) for about 15-20 minutes until heated through and crisp. Enjoy the flavorful delight of your Chili’s Southwest Eggrolls once more! Expert Tips for Chilis Southwest Eggrolls Oil Temperature: Ensure the oil is hot enough before frying. A temperature of 350-375°F prevents soggy eggrolls, allowing them to crisp perfectly. Avoid Overcrowding: Fry the eggrolls in small batches to maintain oil temperature, ensuring a consistent golden-brown color throughout. Sealing Technique: Properly seal the eggroll edges with water to prevent them from opening during frying, which can lead to a messy kitchen. Vegetarian Option: For a meatless version of Chilis Southwest Eggrolls, simply substitute the chicken with extra black beans and a mix of your favorite veggies. Customize Filling: Feel free to add your favorite ingredients! Diced avocado or sautéed mushrooms bring a delicious twist to the traditional filling. What to Serve with Chili’s Southwest Eggrolls? Imagine a lively gathering filled with laughter and joy, where these crispy delights bring everyone together around the table. Fresh Garden Salad: A bright mix of greens and veggies complements the flavors and adds a refreshing crunch. Toss it with a light vinaigrette for a fuller meal. Guacamole: This creamy, avocado-based dip enhances the southwestern flavor profile and adds a delightful richness that’s hard to resist. Spanish Rice: A side of fluffy Spanish rice adds a wonderful texture and helps soak up the dipping sauce, balancing the crispy eggrolls beautifully. Roasted Vegetables: An assortment of roasted seasonal veggies brings a hearty, earthy flavor that pairs perfectly with the eggrolls’ savory filling. Margaritas: The zesty kick of a classic margarita brings a festive touch to your meal, perfectly complementing the spicy notes of the eggrolls. Churros: End your meal on a sweet note with churros, offering a delightful sugary contrast to the savory flavors of the eggrolls and rounding out your Mexican-themed feast! Chili’s Southwest Eggrolls Recipe FAQs How do I choose the best peppers for this recipe? Absolutely! For the sweetest and most vibrant flavor, look for red bell peppers that are firm and brightly colored, without any dark spots. Green bell peppers add a nice crunch and slight bitterness. Fresh is best, so aim for peppers that feel heavy for their size and have a smooth skin. What is the best way to store leftover eggrolls? Very important! Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. To keep them crisp when reheating, place them in the oven at 375°F (190°C) for about 15-20 minutes, which will help regain that delightful crunch you love. Can I freeze these eggrolls? How? Definitely! To freeze, place uncooked eggrolls in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight bag and store in the freezer for up to 3 months. When ready to enjoy, you can fry them directly from frozen; just add a couple of extra minutes to the cooking time. What if my eggrolls keep opening while frying? No worries! If your eggrolls are not sealing properly, make sure you’re using enough water to seal the edges tightly. You can also try folding in the sides a little more to tighten them up. If the oil isn’t hot enough, it can cause them to open, so check that your oil is heating to the right temperature of 350-375°F (175-190°C) before frying. Are there any dietary considerations I should keep in mind? Absolutely! If you’re serving these to guests with dietary restrictions, luckily, you can easily make these eggrolls vegetarian by substituting chicken with extra black beans and several vegetables. For guests with dairy allergies, you can use plant-based cheeses and sour cream alternatives to keep everyone included and happy. How long can I keep the dipping sauce? The creamy ranch dipping sauce can be stored in the refrigerator for up to 5 days in an airtight container. Just give it a good stir before serving again, as the ingredients may separate a bit. The flavors will develop even more, making for a delicious dipping experience! Crispy Chilis Southwest Eggrolls Made at Home Tonight Delightful Chilis Southwest Eggrolls are easy to make and perfect for any gathering, packed with Southwestern flavors and served with a creamy ranch dipping sauce. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsCooling Time 5 minutes minsTotal Time 55 minutes mins Servings: 4 eggrollsCourse: SnacksCuisine: SouthwesternCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Eggrolls1 package Eggroll Wrappers1 tablespoon Olive Oil For sautéing vegetables1 large Red Bell Pepper Can substitute with orange or yellow bell pepper1 large Green Bell Pepper1 large Red Onion1 small Jalapeño Pepper Optional for heat1 cup Black Beans Drained1 cup Corn Sweet corn1 cup Cooked Chicken Breast Can substitute with cooked tofu1 cup Monterey Jack Cheese Can substitute with mozzarella1 cup Pepper Jack Cheese Can use cheddar for less spice1/4 cup Fresh Cilantro Chopped1 teaspoon Chili Powder1 teaspoon Cumin1 teaspoon Garlic Powder1/4 teaspoon Cayenne Pepper Optional for extra heatFor the Dipping Sauce1/2 cup Mayonnaise1/2 cup Sour Cream1 tablespoon Buttermilk Can substitute with milk mixed with vinegar1 tablespoon Lime JuiceFor Frying2 cups Vegetable Oil Can use canola or peanut oil Equipment large skilletmixing bowlDeep frying panBaking sheet Method Step-by-Step InstructionsHeat a tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped red bell pepper, green bell pepper, red onion, and optional jalapeño for about 5-7 minutes until the vegetables are softened and fragrant.Stir in one cup of drained black beans and one cup of sweet corn into the skillet, cooking for an additional 2-3 minutes until heated through. Next, add the shredded cooked chicken breast along with chili powder, cumin, garlic powder, and cayenne pepper. Mix well and cook for another 2-3 minutes.Reduce the heat and add one cup each of Monterey Jack and Pepper Jack cheese to the skillet with the filling. Stir continuously for a few minutes until the cheeses are fully melted and gooey. Remove from heat and allow the filling to cool slightly.On a clean surface, lay out an eggroll wrapper in a diamond shape. Spoon a generous amount of the cooled filling into the center, fold the bottom corner up, then fold in the sides tightly and roll away from you, sealing the edges with a little water.In a mixing bowl, combine half a cup of mayonnaise, half a cup of sour cream, a tablespoon of buttermilk, chopped fresh cilantro, lime juice, and a pinch of garlic powder. Whisk until smooth and creamy, then refrigerate for about 30 minutes.Heat vegetable oil to 350-375°F. Add eggrolls in small batches, frying for about 2-3 minutes on each side until golden brown and crispy.Remove eggrolls from oil and place on a plate lined with paper towels. Serve hot with the creamy ranch dipping sauce. Nutrition Serving: 1eggrollCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 15mgIron: 10mg NotesEnsure oil temperature is maintained and avoid overcrowding during frying for optimal crispiness. Tried this recipe?Let us know how it was!
