Dinner

Chili’s Southwestern Egg Rolls (Copycat Recipe with Avocado Ranch) Recipe

ByHarper Ellington February 25, 2026February 25, 2026

Introduction

If you love the crispy, flavorful taste of Chili’s Southwestern Egg Rolls, this easy copycat recipe lets you make them right at home. Filled with seasoned chicken, black beans, corn, peppers, spinach, and Monterey Jack cheese, they’re perfectly paired with a creamy avocado ranch dipping sauce. Crunchy on the outside and bursting with Tex-Mex flavors inside, these egg rolls make a perfect appetizer or snack.

A close-up view of several golden brown, crispy egg rolls arranged on a white marbled surface with small green herb bits sprinkled on top. Two egg rolls are cut open, showing layers inside with shredded chicken, bright yellow corn, red and green bell pepper pieces, and dark beans, all mixed in a creamy-looking filling. The egg roll wrapper shows varied textures, some parts are smooth and others bubbled and crunchy. The overall look is warm and freshly cooked, with the filling colors standing out against the light brown wrapper photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz chicken breast, cooked and shredded
2 tablespoons olive oil
1/2 cup black beans, canned, rinsed, and drained
1/2 cup corn (thawed frozen, canned, or fresh)
1/4 cup red bell pepper, diced
1/4 cup green onions, diced
1 jalapeño pepper, diced (adjust heat to taste)
2 tablespoons fresh cilantro, chopped
1/3 cup frozen spinach, thawed and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon cayenne pepper
1 cup Monterey Jack cheese, shredded
10-12 egg roll wrappers
Oil for frying

For the Avocado Ranch Dipping Sauce:

1/2 cup ranch dressing
1 medium ripe avocado, mashed
2 tablespoons buttermilk
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Step 1: In a large or medium skillet, heat the olive oil over medium heat. Sauté the red bell peppers until tender, about 2-3 minutes. Add the green onions, jalapeño, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften.
Step 2: Transfer the cooked vegetables to a large bowl. Add the shredded chicken breast, fresh cilantro, and shredded Monterey Jack cheese. Mix well to combine the filling evenly.
Step 3: Lay one egg roll wrapper on a clean surface with a corner pointing towards you. Spoon about 1/4 cup of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a dab of water. Repeat with remaining wrappers and filling.
Step 4: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 3–4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Step 5: To make the avocado ranch sauce, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder in a blender. Blend until smooth and creamy.
Step 6: Serve the hot egg rolls with the avocado ranch dipping sauce on the side. Enjoy your homemade Chili’s Southwestern Egg Rolls!

Tips & Variations

For a lighter version, bake the egg rolls at 375°F for 15-20 minutes, brushing them lightly with olive oil instead of frying.
To make vegetarian egg rolls, simply omit the chicken and add extra bell peppers or mushrooms for extra flavor.
Make sure your oil is at the right temperature before frying to avoid soggy egg rolls.
If you prefer more heat, add extra jalapeño or a pinch of cayenne pepper to the filling.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to four days. Reheat them in a toaster oven or conventional oven to keep them crispy. You can freeze uncooked rolled egg rolls for up to three months; thaw them in the fridge before frying or baking. Cooked egg rolls can also be frozen but may lose some crispness when reheated.

How to Serve

A close-up view of several golden-brown spring rolls with a crispy, lightly bubbled texture on the outside, some whole and others cut in half to show the filling inside. The filling has shredded white chicken mixed with colorful pieces of red bell pepper, yellow corn, green herbs, and small bits of black olives, arranged inside thin, slightly translucent fried wrappers. The rolls are sprinkled with small green herb pieces on top, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can prepare and roll the egg rolls ahead, then refrigerate them before frying. For longer storage, freeze the uncooked rolls for up to three months and thaw before cooking.