Southwestern Egg Rolls Recipe

Every time my family goes to Chili’s we order at least 3 plates of their Southwestern Egg Rolls! We tear those things up. I had to recreate them at home. And I think I got pretty dang close.

These egg rolls have never been very appealing to me. I’ve only recently tried them for the first time and fell in love! I was a black bean (or beans in general for that matter) fan until I took a bite of these egg rolls.

Chili’s uses flour tortillas instead of egg roll wrappers. The have the perfect texture. To mimic it, I fry the egg rolls until lightly browned. Then, I bake them. This gives them soft yet crisp bite.

And do NOT forget the Avocado Ranch dipping sauce! Easy to make and it just takes these eggrolls over the top!

Southwestern Egg Rolls


  • Ingredients
  • Egg Rolls:
  • 1 boneless skinless chicken cut into bite sized pieces
  • 1 T olive oil
  • 1/4 cup diced red bell peppers
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp minced jalapenos
  • 1 TBS finely chopped green onions
  • 1/2 tsp chopped fresh cilantro
  • 1/3 cup frozen corn
  • 1/4 cup canned black beans drained & rinsed
  • 1/4 cup frozen spinach thaw and squeeze the water out with paper towels
  • 1 tsp cumin
  • 1 1/2 tsp chili powder
  • 1/4 cup shredded Monterrey Jack cheese
  • 6-7 8 inch flour tortillas
  • oil for frying
  • Avocado Ranch:
  • 1/2 of an avocado
  • 1/4 cup Hellman’s Mayo
  • 1/4 cup sour cream
  • 1 1/2 TBS distilled vinegar
  • 2 TBS whole milk
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dill weed
  • 1/2 tsp fresh chopped parsley


  1. Instructions
  2. Egg Rolls:
  3. Heat olive oil in a skillet
  4. Add in the chicken and bell peppers
  5. Sprinkle in the salt and onion and garlic powders
  6. Cook until chicken is completely done
  7. Add in the jalapenos, green onions, cliantro, and corn.
  8. Stir and cook for 3 mins or until corn is no longer frozen
  9. Add in the black beans, spinach, cumin, and chili powder.
  10. Taste and add more salt as needed to taste
  11. Stir in the cheese
  12. When the cheese melts, turn off the heat.
  13. Wrap the tortillas in paper towels and microwave them for 1 min.
  14. Add 1 TBS of the filling into each of the tortillas and roll them tightly; secure it with a toothpick
  15. Place the rolls into a container or freezer bag and refrigerate overnight or freeze for an hour.
  16. Heat vegetable or canola oil in a deep fryer or pan to 375 F
  17. Fry the egg rolls for 4-5 mins or until they are lightly browned on all sides
  18. Drain on a paper towel and remove the toothpicks
  19. Place the rolls on a baking sheet and bake in a 350 F preheated oven for 8 mins.
  20. Serve with Avocado Ranch
  21. Avocado Ranch:
  22. Place all ingredients into a bowl or food processor.
  23. Mix well.
  24. Serve.
  25. Enjoy!

Recipe Notes

Recipe Notes
*Ranch is best if made a day in advance. Refrigerate any leftover sauce.

Happy Cooking,

B. Coop