This copycat version of Chili’s Southwest Eggrolls is the kind of appetizer that turns casual weeknights into small celebrations. I first made these after craving that crunchy exterior and the creamy, savory filling that spills out when you bite in. I discovered the combination while testing simple freezer-friendly snacks for game day and immediately realized the crowd-pleasing power of smoky shredded chicken with sweet corn, black beans and two cheeses. The first time I served them to friends, there was a chorus of “Who made these?” and the platter disappeared in twenty minutes.

What makes these rolls special is the contrast: a blisteringly crisp wrapper that gives way to a soft, molten center packed with southwestern flavors. Little details like toasting the spices before adding them to the filling, using a mix of Monterey Jack and pepper jack for melty creaminess with a hint of heat, and finishing with chopped cilantro bring the experience close to the original restaurant version. You don’t need professional equipment, and they’re forgiving to assemble — perfect for cooks who want maximum flavor without fuss. Read on for a detailed guide to ingredients, step-by-step instructions, storage, substitutions, and pro tips so your batch comes out perfect every time.

Ingredients

• Eggroll wrappers: 12 commercial eggroll wrappers — look for the square, refrigerated wrappers in the produce or deli section; they fry crisply and are easy to fold.
• Olive oil: 1 tablespoon for sautéing the vegetables — a neutral oil like canola also works if you prefer no olive flavor.
• Bell peppers and onion: 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium red onion, all finely diced — fresh peppers provide sweetness and color, choose firm, brightly colored produce.
• Jalapeño (optional): 1 jalapeño, seeded and minced — adds fresh heat; keep the seeds if you want more bite.
• Black beans and corn: One 15-ounce can black beans (rinsed) and one 15-ounce can corn (drained) — canned works perfectly for convenience and texture.
• Cooked chicken: 1 cup shredded cooked chicken breast — rotisserie chicken is a great shortcut and adds good flavor; about 2 small breasts.
• Cheese: 1 cup shredded Monterey Jack and 1/2 cup shredded pepper jack — Monterey Jack melts beautifully while pepper jack adds subtle heat; shred fresh for best melting.
• Herbs and spices: 1/4 cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne (optional).
• Salt and pepper: To taste; start with 1/2 teaspoon salt and a few grinds of black pepper and adjust after tasting the warm filling.
• Southwest ranch dipping sauce: 1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup buttermilk, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder.
• For frying: Vegetable oil for deep frying — about 4 cups depending on your fryer or pot size; canola, peanut or vegetable oil are good choices with high smoke points.

Instructions

Prepare the vegetables and aromatics: Dice the bell peppers and red onion into small, uniform pieces so they soften quickly and distribute evenly through the filling. Mince the jalapeño and set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté peppers, onion and jalapeño until softened, about 4 to 6 minutes. This step unlocks sweetness and removes raw edge from the vegetables. Build the filling base: Add the drained corn and rinsed black beans to the skillet with the softened vegetables. Sprinkle the chili powder, cumin, garlic powder and cayenne over the vegetables and stir for 1 minute to bloom the spices — heating spices briefly increases their aroma and depth. Add chicken and cheese: Stir in the shredded cooked chicken and remove the skillet from heat. Fold in the Monterey Jack and pepper jack cheeses so they begin to melt into the warm mixture; the residual heat will make the filling cohesive without becoming greasy. Finish with chopped cilantro and adjust salt and pepper to taste. Make the southwest ranch: Whisk mayonnaise, sour cream, buttermilk, cilantro, lime juice and spices in a bowl. Taste and adjust thickness with additional buttermilk if you prefer a looser dip. Chill until serving; flavors meld beautifully when it sits at least 20 minutes. Assemble the rolls: Working with one wrapper at a time, place it diamond-side toward you. Spoon about 2 to 3 tablespoons of filling near the center, leaving a 1/2-inch border. Fold the bottom corner up over the filling, tuck snugly, fold the two side corners in, then roll away from you to seal. Use a bit of water on the final corner to glue. Keep assembled rolls under a damp towel to prevent drying. Fry until golden: Heat 3 to 4 inches of oil in a heavy pot to 350°F (175°C). Fry rolls in batches, seam side down first, for about 3 to 4 minutes, turning occasionally until evenly golden and crisp. Transfer to a wire rack set over a sheet pan to drain and keep crisp. Maintain oil temperature between batches. Bake or air-fry alternative: For a lighter version, brush assembled rolls lightly with oil and bake on a sheet at 425°F (220°C) for 15 to 20 minutes, turning once, until browned. In an air fryer, cook at 400°F (200°C) for 8 to 12 minutes, flipping halfway. Serve and enjoy: Plate the warm rolls with southwest ranch, lime wedges, and optional pico de gallo. These are best served hot so the cheese is melty and the shell remains crisp.

Storage Tips

Allow fried rolls to cool slightly on a wire rack before storing to avoid sogginess from trapped steam. Refrigerate in an airtight container with a paper towel to absorb excess moisture for up to 3 days. For longer storage, freeze on a tray until firm, then transfer to freezer bags. Reheat frozen rolls in a 400°F oven for 12 to 18 minutes, flipping once, until warmed through and crisp. Avoid microwaving when possible, as it softens the wrapper and changes texture.

Ingredient Substitutions

To make a vegetarian version, swap the chicken for 1 1/2 cups of roasted and cubed sweet potato or 14 ounces of firm tofu crumbled and pan-fried until golden. For dairy-free, omit cheeses and use a dairy-free shredded cheese plus a mayo-based dipping sauce in place of the ranch. To make gluten-free, use a certified gluten-free wrapper or lettuce leaf for a fresh, low-carb wrap (texture will differ). Reduce salt and fat by replacing half the mayo in the sauce with plain Greek yogurt and using low-fat sour cream.

Serving Suggestions

Serve with southwest ranch, lime wedges, and a small bowl of pico de gallo or guacamole on the side. These pair beautifully with a crisp green salad or grilled corn salad for a fuller meal. For parties, present on a large platter garnished with chopped cilantro and sliced radishes for color contrast. They also make a great finger-food with beer or margaritas for game day.

Cultural Background

These rolls are a modern American fusion inspired by Southwestern flavors — smoky chilies, cumin, cilantro and lime — and the classic technique of wrapping and frying found in East Asian cuisine. Though their exact origin is unclear, the combination became popular in casual dining restaurants for its ability to merge Tex-Mex ingredients into a familiar, shareable format. They reflect a culinary trend of blending regional profiles into playful handhelds.

Seasonal Adaptations

In summer, use fresh grilled corn and charred poblano peppers; in fall, swap corn for roasted squash and add a pinch of smoked paprika. For winter holidays, add roasted sweet potato and a touch of maple syrup to the filling for a sweet-savory twist. The sauce can be brightened with fresh cilantro in summer or warmed with a pinch of smoked chili in cooler months.

Meal Prep Tips

Make the filling in advance and cool completely before refrigerating up to 3 days. Assemble rolls on the day you plan to cook them or freeze fully assembled before frying. Label freezer bags with date and contents. When reheating, always use an oven or air fryer to regain crispness; if you must microwave, follow with a quick bake to restore texture.

These Chili’s-inspired Southwest Eggrolls are a ritual in my house now: easy to scale, endlessly adaptable, and somehow both nostalgic and fresh. Give them a try and make them your own — add heat, swap proteins, or keep them classic. Either way, expect compliments.