Name: Southwestern Egg Rolls (Chili's Copycat Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Mexican
Ingredients: ½ tsp cumin; ½ tsp chili powder; ¼ tsp garlic powder; ¼ tsp salt; ¼ tsp black pepper; ⅛ tsp cayenne pepper; 1 Tbsp oil; 1 cooked chicken breast (about 6 oz), finely chopped; ¾ cup Monterey Jack cheese, shredded; ⅓ cup canned corn, rinsed & drained; ⅓ cup canned black beans, rinsed & drained; ¼ cup red bell pepper, finely chopped; ¼ cup onion, finely chopped; 2 Tbsp jalapeño peppers, diced; 1 Tbsp fresh cilantro, minced; 6 wonton wrappers or 4 small flour tortillas (6-inch); Oil for frying; Avocado cream sauce, cilantro ranch, or ranch sauce (for serving)

Jump to Recipe

These Southwestern egg rolls are crispy, cheesy, and packed with bold Tex-Mex flavor, just like your favorite restaurant appetizer. You get seasoned chicken, melty Monterey Jack cheese, black beans, corn, jalapeños, and peppers all tucked into crunchy wrappers and fried until golden. Every bite has a creamy, gooey filling and a shatter-crisp shell. They’re a total game-day or party favorite, and they taste even better when dipped in cilantro ranch or avocado cream sauce.

Why I Love These Southwestern Egg Rolls

I actually discovered Southwestern egg rolls at Chili’s. I ordered them on a whim as an appetizer and was blown away... so much so that I immediately wanted to cancel my main dish order and just get another round of those Southwest egg rolls. While I was eating them, I grabbed my phone and started jotting down every ingredient I could spot because I knew I had to recreate them at home.

This recipe is the result of all that tinkering. You get seasoned chicken, Monterey Jack, black beans, corn, jalapeños, and bell peppers mixed into a creamy, flavorful filling, then wrapped in egg roll or wonton wrappers and fried until extra crispy. They hit every note: salty, cheesy, smoky, a little spicy, and super crunchy.

I love serving these when I have people over because they always get eaten fast, and everybody wants the recipe. And honestly, I never get tired of the compliments. They feel like a restaurant-level appetizer, but they’re totally doable at home and easy to prep ahead and fry right before guests arrive.

Ingredients You’ll Need

For the Seasoning:

½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper

For the Egg Rolls:

1 tablespoon oil
1 cooked chicken breast (about 6 oz), finely chopped
¾ cup Monterey Jack cheese, shredded
⅓ cup canned corn, rinsed & drained
⅓ cup canned black beans, rinsed & drained
¼ cup red bell pepper, finely chopped
¼ cup onion, finely chopped
2 tablespoon jalapeño peppers, diced
1 tablespoon fresh cilantro, minced
6 wonton wrappers or 4 small flour tortillas (6-inch)
Oil for frying
Avocado cream sauce, cilantro ranch, or ranch sauce (for serving)

How To Make Southwestern Egg Rolls

Step 1: Mix the Seasoning

In a small bowl, mix all of the spices together and set aside. Finely chop the cooked chicken, red bell pepper, onion, and cilantro into small, even pieces so they blend nicely in the filling and roll easily in the wrappers.

Step 2: Cook the Veggies and Spices

Heat a large skillet over medium-high heat and add a little cooking oil. Add the chopped bell pepper, onion, cilantro, and the prepared spice mix. Sauté for about 3 minutes, stirring occasionally, until the vegetables start to soften and the spices are fragrant.

Step 3: Melt the Cheese and Make the Creamy Filling

Reduce the heat to medium-low and add the shredded cheese to the skillet. Stir constantly until the cheese melts and coats the chicken and veggies, creating a thick, creamy filling. Remove the pan from the heat and let the mixture cool slightly so it’s easier to handle.

Step 4: Assemble the Egg Rolls

Place a wonton wrapper (or small flour tortilla) on a clean surface with one corner pointing toward you (like a diamond). Spoon a small amount of the filling onto the lower third of the wrapper. Do not overfill them.

Fold the left and right corners in over the filling, then fold the bottom corner up and over. Roll tightly toward the top corner, pressing gently as you go to compact the filling. Use a dab of water on the final corner to seal if needed. Repeat with the remaining wrappers.

Step 5: Fry Until Golden and Crispy

Heat oil in a heavy skillet to about 375°F. Working in batches, add the rolls to the hot oil and fry for about 3 minutes, turning occasionally, until all sides are golden brown and crisp. Don’t overcrowd the pan and watch them closely so they don’t burn.

Step 6: Cool and Serve

Transfer the fried egg rolls to a wire rack or paper towel–lined plate to drain and cool slightly. Slice each roll in half diagonally for that restaurant-style look. Serve warm with cilantro ranch, avocado cream sauce, or your favorite dipping sauce.

Expert Tips To Make The Best Southwest Egg Rolls

Keep the filling finely chopped: Small, even pieces of chicken and veggies make rolling much easier and give you cleaner layers inside. Big chunks can tear the wrapper and cause uneven cooking.
Use Monterey Jack (or Pepper Jack) for extra melty cheese: Monterey Jack melts super smooth and has a mild, creamy flavor that doesn’t overpower the spices. If you like extra heat, swap in Pepper Jack for a spicy kick.
Don’t overfill and seal tightly: A little filling goes a long way. Overstuffed rolls are harder to seal and more likely to burst in the oil. After rolling, give each egg roll a gentle but firm squeeze to compact the filling and help the wrapper stick to itself.
Watch your oil temperature: Aim for around 375°F. Too hot and the outside burns before the filling heats through. Too cool, and the rolls soak up oil, turning greasy. If you don’t have a thermometer, test with a small piece of wrapper; it should sizzle immediately but not smoke.
Choose your wrapper based on texture: Wonton or egg roll wrappers give you a thinner, extra crispy shell. Flour tortillas are thicker, chewier, and closer to restaurant-style Chili’s Southwestern egg rolls. Both work; just match the wrap to the texture you prefer.
Let the filling cool slightly before rolling: Very hot filling can steam inside the wrapper and create tiny tears, plus it’s harder to handle. A few minutes off heat makes it easier to roll tightly and cleanly.
Air fryer option for less mess: Lightly spray the rolls with oil and air fry at 400°F for 8–10 minutes, flipping halfway, until golden and crisp. They won’t be quite as shatter-crisp as deep-fried, but they’ll still be crunchy and delicious.
Slice before serving for restaurant vibes: Cutting the rolls in half on a diagonal not only looks great on a platter, it also shows off the filling and makes them easier to dip and share.

Southwestern Egg Rolls FAQs

Can I make these Southwestern egg rolls ahead of time?

Yes, they’re a great make-ahead appetizer. Assemble the egg rolls, place them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours before frying. Let them sit at room temperature for 10–15 minutes while your oil heats, so they cook evenly.

Can I freeze Southwestern egg rolls?

Absolutely. Place the assembled (uncooked) egg rolls in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Fry or air fry them straight from frozen, just add a few extra minutes to the cook time until the filling is hot and the outside is golden and crisp.

Do I have to use chicken?
No, the filling is very flexible. You can use shredded rotisserie chicken, ground beef or turkey (cooked and drained), shredded pork, or leftover carnitas. You can even make them vegetarian by skipping the meat and doubling up on beans, corn, and veggies.

How long do leftovers last and how should I reheat them?

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an air fryer at 375°F for 5–7 minutes or in a 400°F oven until hot and crisp again. The microwave will warm them, but the wrapper will soften and lose its crunch.

Are Southwestern egg rolls spicy?

They’re typically mild to medium, depending on how much jalapeño and cayenne you use. If you’re sensitive to heat, remove the jalapeño seeds and reduce or omit the cayenne. If you like it hotter, leave some seeds in, add extra jalapeño, or bump up the cayenne or chili powder.

Can I bake the egg rolls instead of frying?

Yes. To bake, place the rolled egg rolls on a parchment-lined baking sheet, lightly brush or spray them with oil, and bake at 400°F for about 15–20 minutes, turning once halfway through, until golden and crisp. They won’t be quite as shatter-crispy as deep-fried, but they’re still delicious and lighter.

Can I make Southwestern egg rolls in the air fryer?

Definitely, air frying is a great option to get that same crunch. Spray the egg rolls lightly with oil and place them in a single layer in the air fryer basket. Cook at 380–400°F for 8–10 minutes, flipping halfway, until golden brown and crisp. Work in batches, so you don’t overcrowd the basket.

What dipping sauces go best with Southwestern egg rolls?

They pair really well with: cilantro ranch, Restaurant-Style Ranch, Quesadilla Sauce, avocado lime crema, or even Chipotle Red Chimichurri Sauce. A cool, creamy dip balances the cheesy, spiced filling and makes them taste even more like your favorite restaurant appetizer.

Can I use tortillas instead of egg roll or wonton wrappers?

Yes. Flour tortillas give you a thicker, more “Chili’s-style” roll, while egg roll or wonton wrappers get extra crispy and light. If you use tortillas, roll them tightly and make sure the seam side goes down in the oil first so they seal as they fry.

My Final Thoughts

These Southwestern egg rolls are crispy, cheesy, and bursting with Tex-Mex flavor. They’re quick to prep, fun to assemble, and seriously addictive once you start dipping them in sauce. Whether you’re making them for game day, a party appetizer, or a “just because” snack night, they’re almost guaranteed to disappear minutes after you put them out.

If you make this Southwestern egg rolls recipe, let me know how they turned out by leaving a comment and star rating below – I love hearing what you and your family think. And if you want to try more egg roll recipes next, check out my Vegetable Egg Rolls and Shrimp Egg Rolls for a couple of other crispy, homemade options.

Copycat Recipes To Make Next

Yield: 3 servings

Southwestern Egg Rolls (Chili's Copycat Recipe)

A plate of copycat Chili's southwestern egg rolls sliced in half and garnished with sliced peppers, fresh cilantro, and lime. The plate is served with a small bowl of sour cream.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Seasoning

½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper

Egg Rolls

1 tablespoon oil
1 cooked chicken breast (about 6 oz), finely chopped
¾ cup Monterey Jack cheese, shredded
⅓ cup canned corn, rinsed & drained
⅓ cup canned black beans, rinsed & drained
¼ cup red bell pepper, finely chopped
¼ cup onion, finely chopped
2 tablespoon jalapeño peppers, diced
1 tablespoon fresh cilantro, minced
6 wonton wrappers or 4 small flour tortillas (6-inch)
Oil for frying
Avocado cream sauce, cilantro ranch, or ranch sauce (for serving)

Instructions

1. In a small bowl, combine all the spices and mix well.

2. Finely chop the chicken, red bell pepper, onion, and cilantro into small, even pieces.

3. Heat a large skillet over medium-high heat and add a bit of cooking oil. Sauté the bell pepper, onion, cilantro, and the prepared spice mix. Stir everything together and cook for about 3 minutes, stirring occasionally.

4. Reduce the heat to medium-low and add the cheese. Stir until it melts smoothly into the mixture, creating a creamy filling.

5. Spoon a small amount of filling onto each wonton wrapper (or flour tortilla). Be careful not to overfill. To roll, fold in the left and right edges over the filling, then fold the bottom edge up and over. Press it firmly against the filling and continue rolling tightly. Give the roll a gentle squeeze to compact the ingredients.

6. Heat oil in a heavy skillet to 375°F. Fry the rolls for about 3 minutes, turning occasionally until golden brown and crisp on all sides. Watch closely to prevent burning.

7. Transfer the fried rolls to a wire rack to drain and cool slightly. Slice each one in half diagonally before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 449Total Fat: 30gSaturated Fat: 13gUnsaturated Fat: 17gCholesterol: 88mgSodium: 719mgCarbohydrates: 25gFiber: 5gSugar: 6gProtein: 25g