Why You’ll Love Chili’s Southwestern Egg Rolls (Copycat Recipe with Avocado Ranch) Recipe

I love how these egg rolls bring restaurant-style flavor right into my kitchen without being overly complicated. The filling is hearty and well-seasoned, and the crispy shell adds the perfect contrast. I also enjoy the creamy avocado ranch, which adds a cool and tangy balance to every bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Southwestern Egg Rolls
2 cups cooked shredded chicken breast (rotisserie works great)
1 cup black beans, drained and rinsed
1 cup corn (fresh, canned, or frozen)
1 red bell pepper, diced
3 green onions, sliced
1 jalapeño, finely diced (optional, for heat)
1 cup fresh spinach, chopped
1 ½ cups shredded Monterey Jack cheese
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
½ teaspoon salt
10–12 egg roll wrappers
Oil for frying

For the Avocado Ranch Dipping Sauce

½ cup ranch dressing
1 ripe avocado
¼ cup buttermilk
2 tablespoons fresh cilantro
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste

Directions

I start by preparing the filling. I heat a skillet over medium heat with a drizzle of olive oil and sauté the diced red bell pepper for about 2–3 minutes until slightly softened. Then I add the green onions, jalapeño, corn, black beans, spinach, cumin, chili powder, cayenne pepper, and salt. I cook everything for another 3–4 minutes until warmed through and the spinach wilts.

I transfer the mixture to a bowl and stir in the shredded chicken and Monterey Jack cheese. I let the filling cool slightly before assembling.

To roll the egg rolls, I place an egg roll wrapper on a clean surface in a diamond shape. I spoon about ¼ cup of filling into the center, fold the bottom corner over the filling, tuck in the sides, and roll tightly. I seal the edge with a small dab of water and repeat with the remaining wrappers.

I heat oil to 375°F (190°C) and fry the egg rolls in batches for about 3–4 minutes, turning as needed, until they are golden brown and crispy. I remove them and let them drain on paper towels.

For the avocado ranch, I add the ranch dressing, avocado, buttermilk, cilantro, lime juice, garlic powder, onion powder, and salt to a blender. I blend until smooth and creamy.

I serve the warm egg rolls with the avocado ranch dipping sauce on the side.

Servings and Timing

Yield: 10–12 egg rolls

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

I sometimes bake or air fry the egg rolls instead of deep frying for a lighter option. I also like adding extra spice with more jalapeño or hot sauce. When I want a vegetarian version, I skip the chicken and add more beans or vegetables. I occasionally swap Monterey Jack with a Mexican cheese blend for a slightly different flavor.

Storage/Reheating

I store leftover egg rolls in the refrigerator for up to 3 days in an airtight container. To reheat, I use the oven or air fryer to bring back their crispiness instead of the microwave. If I freeze them, I do so before frying and cook them straight from frozen, adding a couple of extra minutes to the cooking time.

FAQs

Can I bake these egg rolls instead of frying?

Yes, I bake them at 375°F until crispy, though they will be slightly less golden than fried.

Can I make these in an air fryer?

Yes, I cook them at 375°F for about 8–10 minutes, flipping halfway through.

How do I keep the egg rolls from bursting?

I avoid overfilling and make sure to seal the edges היט carefully.

Can I make the filling ahead of time?

Yes, I prepare the filling in advance and store it in the refrigerator until ready to use.

What oil is best for frying?

I use a neutral oil like vegetable or canola oil.

Can I freeze the egg rolls?

Yes, I freeze them before frying and cook them directly from frozen.

Can I make the dipping sauce ahead?

Yes, I make the avocado ranch a few hours ahead and keep it refrigerated.

What can I use instead of Monterey Jack cheese?

I use a Mexican blend or cheddar if I prefer a different taste.

How spicy are these egg rolls?

I find them mildly spicy, but I adjust the heat by adding or reducing jalapeño and cayenne.

Can I skip the avocado ranch?

Yes, I can serve them with plain ranch or another dipping sauce if I prefer.

Conclusion

These Southwestern egg rolls are crispy, flavorful, and fun to make at home. I love how they combine a hearty filling with a crunchy shell and a creamy dipping sauce, making them a perfect choice for gatherings, snacks, or even a casual dinner.