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Chili's Southwestern Eggrolls Copycat Recipe
Chili's Southwestern Eggrolls
By Todd Wilbur

Recipe Type: Appetizer
Calories: 810
Cook Time: 4 hours 20 minutes
Recipe Rating: 4.8 (49 reviews)
 

Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce."

Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

1 skinless chicken breast fillet
1 tablespoon vegetable oil
...
        
egg rolls
blake  
Submitted on: 05/09/17
Very good recipe
Just like Chili's
Daniella  
Submitted on: 08/24/16
I've been wanting to try this for a while, because I love Chili's eggrolls, and today I made them. They were soo good and tasted just like the ones in Chili's. I did half with the tortillas as mentioned on the recipe and half with eggroll wrappers, but the ones made with tortilla were better. Will definitely try this again as an appetizer whenever I have friends over.
Family LovIt
Kaula  
Submitted on: 05/24/16
I make about 30 Units, and all family Love iT! Thanks.
Best "mexican" food i ever made
Melissa  
Submitted on: 05/21/16
Made homemade Pico and guacamole to dip these rolls in and I am so proud of myself . This recipe can't be beat ! Worth all the time to make everything from scratch ! Thank you for now I'm addicted !
Toni  
Submitted on: 02/02/16
Made these several times and they are very good. Made little changes for our liking. Baked them in the oven at 400 with no oil until golden brown and crunchy. You don't need the egg. Put the seam down when the seam side is golden brown, flip them over. Thanks for the recipe.
Southwestern Eggrolls
Callie  
Submitted on: 01/28/16
Taste just like the real deal! I use a rotisserie chicken cut up and also add more cayenne for a little spice. They are so good and affordable to make! The pre cooked chicken definitely makes it super easy to make.
Worth every minute of prep!
Felicia M.  
Submitted on: 01/24/16
These were THE BEST! I've been wanting to find a recipe for these rolls for some time now and am elated to have found yours. The only tweak I made was to season the chicken breast with taco seasoning before I grilled it. Needless to say, I've made these 3 consecutive days because they were so good! More importantly, my husband loved them also. He said they were better than the restaurant's. This will definitely remain in the regular rotation. It is definitely worth ALL of the efforts
These are awesome!
Mercedes  
Submitted on: 11/27/15
I followed the recipe exactly and they came out so good. Everyone loved them and I will be making more to freeze for later:)
Can't make them fast enough
Jennifer  
Submitted on: 10/05/15
Delicious and I do freeze them, but stick them in a paper towel and microwave them at medium for 2 minutes before frying. They are so good, I've been doubling the batches.
stephanie  
Submitted on: 09/21/15
Froze mine per instructions, and they cook too fast in the deepfryer, maybe not freeze them next time. and baking might be the better option for consistant heat all the thru the eggroll
Going to try baking them
Gigi  
Submitted on: 08/05/15
I know I made a double batch, fried the first and they were just like Chili's. Which we unfortunately don't have. I am glad to hear others have tried baking them, going to give it a try.
Customer Satisfaction
Julia wasdin  
Submitted on: 07/08/15
I love your rolls and sauce. Now I can make them. They're the Best. Thank you.
Really, really good
Sharon  
Submitted on: 07/03/15
Made these for my family and I have created little monsters. Recipe was spot on and I always have to make and freeze extras. Huge hit with my family; so much so, that I have to fix them for the holiday weekend!
Eggrolls without the sauce
No Name  
Submitted on: 06/05/15
They are the real deal. I was in love when I took the first bite. I can go without the dipping sauce taste great without sauce.
Southwest Eggrolls
Jim  
Submitted on: 01/24/15
I didn't think they were overly intensive, and I made 20 in egg roll wrappers with 2 chicken breasts and extra of the rest of the fillings. I am baking them. Had a lot of other things to prep tonight at home and still made these in a coupe hours. Went light on the spices to accommodate guests, but would kick them up and really love them!
I bake them!!
Jennifer  
Submitted on: 12/24/14
First I use whole wheat tortillas. I dont like them drowning in oil so I just prepare them the same way just put tablespoon of oil on aluminum foil bake at 350' No freeze time needed turn a couple times until golden brown and enjoy with no guilt! Enjoy yummy.
Southwest eggrolls  
Submitted on: 12/06/14
Substituted Chipotle peppers in a can for avacado and put ingredients in large egg roll wrappers ..huge hit
Great Recipe!
Roxanne  
Submitted on: 11/16/14
I made these awhile back for a party. I used wonton wrappers to make them bite-sized and ground chicken since it fit easily into the smaller wrappers. They were a huge hit and every single one of the 150 eggrolls was gone at the end of the evening.
SPOT ON!
Gina  
Submitted on: 09/21/14
Its the real deal! I've gotten so many compliments that I made extra and freezed them. However I did notice a problem with that. Once u cook them .... The spiciness of them dissapeared. Maybe freezing takes away the hotness. Never knew that.
Must try!!!
Truluv83  
Submitted on: 08/30/14
I had my doubts, but I must say... It's not a copy cat it's the real deal!
Great!
momtofour  
Submitted on: 07/15/14
The recipe is excellent. We don`t eat out often so these are a real treat especially when we have hankerings;)! Just a question!! How long do these keep in the freezer? Weeks or days? Thank you!
Great......just like Chili's
ladysweettart  
Submitted on: 06/14/14
I've made these a few times now, and can't say enough about how delicious they really are. Best of all, I can make them diet-friendly if I use low-carb tortillas! Cutting down or out on the corn will makd them even moreso. Love being able to have such a delicious "sinful" tasting treat and not ruin my diet! Thanks for this great recipe!
Can't be better
Tatiana  
Submitted on: 05/19/14
Its soooo good i make a lot of them and keep it in freezer so we have it anytime.
Outstanding
Jessica  
Submitted on: 05/17/14
These were spot on! I made mine a little too thick so I only got 9 but they were extremely filing and tasted spot-on. I froze mine for about two days before frying them. The ranch sauce was good as well.
love,love,love
brandy bayes  
Submitted on: 03/05/14
we could eat these every day
Awesome!!
Chijj  
Submitted on: 11/17/13
First time making this and I'm writing this just as i'm finishing dinner. Everyone one loved it. Even the dip; which put me in the mind of cucumber sauce. I took the reviewers advise and made double. It's a time consuming recipe but worth the effort. Thanks for posting this recipe.
Love this recipe!!!
H  
Submitted on: 09/06/13
My family goes nuts when I make them! I triple the recipe and freeze the extra to make whenever we want a few of them! They taste just like the ones at Chilies and am so happy you posted this recipe!!!
make it a double
schenelle  
Submitted on: 07/28/13
I doubled all the spices and onion to really make the flavor pop. PERFECT! Even got my two picky teenagers to try them. They loved them....
Southwestern meet Chinese
Lily B  
Submitted on: 07/13/13
I used rice paper eggroll, you can buy them in oriental store freezer. instead of tortillas flour. I made 12 in chicken and 12 in tuna. in tuna took the cheese out. Comes out better!..it's more crispy, I just pre-cooked all the ingredients, roll with rice paper, then deeply, used cilantro instead spring onion. Made home made dip sauce. Made 2 dipping sauce. Soy sauce, a bit of vinegar, chopped garlic and cilantro. And also made the avocado dip sauce. For trial taste, both comes out DELICIOUS and
They are the bomb!
Melady J.  
Submitted on: 07/10/13
There's really no need to freeze them for 4 hours I did out them in the freezer for like 45 mins so that the egg glue could set, but they came out perfect! My husband said they were better than the restaurant!
severely disappointing
v  
Submitted on: 07/04/13
i busted my butt for 4 hours to make these and i dont know what everyone is talking about but these taste nothing like the ones at chilis. i followed the recipe to the T and it was completely flavorless.
southwestern eggrolls
nielranch  
Submitted on: 06/27/13
Made these tonight, didn't freeze them first, they smelled to good cooking. So we couldn't wait. They turned out great!!!
Sandra  
Submitted on: 06/04/13
I made these for my family and friends for Christmas. Now they are requested at every family function. Taste just like the restaraunt and the dip is delicious as well.
Amazing sauce and rolls
Cherie'  
Submitted on: 02/20/13
The sauce is the best sauce i have ever tasted for tex-mex. I use it in my quesadillas, tacos, everything! I made the egg rolls and food saved the extras, they are great. I baked them in the oven and broiled them just before done to get crispy, it was excellent. I fried some also and they were great as well, if your are not over 30 and watching your weight lol.
Delicious Made them in less than an hour
Julianna  
Submitted on: 02/14/13
I did not freeze mine first and they turned out wonderful. I hoped they would be good because I invited friends over tonight. We are all impressed. Friends want to know when I make them again.
Just like Chilis
Marianne Smith  
Submitted on: 01/25/12
I made this last night, cooked them today. They were just like the restaurant version. I don't have a deep fryer, so I just fried them up in a skillet. Next time I will thaw them out before frying because the insides were still cold. But I finished them up in the microwave, and they were just fine. I also didn't have any parsley, so I used cilantro instead. Yummy!
Stamperln  
Submitted on: 11/19/07
Wonderful---Just like the resturant.
Aubrie in Utah  
Submitted on: 12/15/06
I made these for my family and they couldn't get enough of them. I used green peppers because I didn't have red peppers and it turned out just as good. I like the avocado in the dipping sauce chunky instead of mashed, but it's good either way.
monaejet  
Submitted on: 12/14/06
This is a carbon copy. We have been eating these for years. Now i don't have to drive miles to get them.
wumpy  
Submitted on: 03/30/06
We used to get these frozen fro Sams club and from Schwanns although they were under the Fridays name. Tasted the same as Chilis. They no longer carry these and we don't have a local Chilis so we resorted to this. They are great. Lots of prep time but if you make a 4X batch it isn't bad. Only changes we made was to use fresh spinich and cilantro to give that southwestern flavor.
Kat  
Submitted on: 02/18/06
These are the bomb! I lost my recipe and was thrilled to see all the recipes brought back and available for single purchase at cheap prices! Thanks Todd!
anna  
Submitted on: 12/21/05
This is one of my all time favorites!
Carrie in Orlando  
Submitted on: 10/06/05
I've been making these for years. Since the first time I ate them in the restaurant, I had to make them. Copying the item despcription (from their menu) I went home and duplicated them! A year or so later I found your website and tweeked my recipe with your help! Hey we make a great team! They're perfect! My daughter's favorite! My sister says, "why go to Chili's when I can just come here!"
Bri  
Submitted on: 09/20/05
Great recipe. I would make double or triple the recipe, just so i could have them anytime. Great for entertaining. Preparation is a little involved.
Dave in CT  
Submitted on: 09/16/05
We've been making these since I first found this website years ago. Their g r e a t but labor intensive. We overcame this by making a huge batch, (X 4 or X6), and freezing a bunch. Absolutely worth the effort ! ! !
Lesa  
Submitted on: 09/14/05
Excellent...but for a faster version, I used those crispy ready to fill cups you find in the frozen section of your grocery store and drizzled the sauce on top.
mhills02  
Submitted on: 09/04/05
Awesome!!! These are just like Chili's. My family loved them. They do take some time since you should freeze for some time before frying. But well worth the effort!! Make double so you have some you can keep in the freezer.
Eva in San Antonio, TX  
Submitted on: 08/16/05
Awesome! Just like the real deal! Admit it... you paid off one of the chef's to get the recipe,right? haha!
Hayley in SC  
Submitted on: 07/23/05
My husband and I love Chili's eggrolls, and this recipe is very close to the real thing. The only downside that I could find was that it took alot of prep work to get the filling made, wrapped, and then cooked. Otherwise, if you don't mind taking the time, the taste is great.