These Southwest Chicken Egg Rolls are loaded with flavorful chicken, corn, black beans, bell peppers and more – giving them delicious southwest flavors wrapped in a crispy egg roll wrapper in every bite!
You will love this Chicken Egg Roll Recipe
I love the combination of all the flavors in these egg rolls. The chicken, corn, black beans, red bell pepper and cheese all tossed together with some cumin, chili powder are such a great flavor mixture. All wrapped up in a crispy egg roll wrapper that can be baked or fried.
You’ll love the melty cheese, crispy egg roll wrapper, and flavorful veggie packed, and chicken filling.
They are inspired by Chili’s Southwestern Eggrolls. They’re extra delicious served up with some avocado ranch, sour cream, or guacamole, but choose whatever is your favorite dipping sauce.
I love that these egg rolls can be baked or fried. They’re cooked quicker when fried, and the results are much crispier. Baking them is a little easier, and less messy. You can choose which you prefer. Personally, I prefer the crispiness of the fried egg rolls.
What is the difference between Chinese spring rolls and egg rolls?
Egg rolls have a thicker wrapper, that is usually crispier too. Spring rolls are wrapped in thin flour wrappers or rice paper wrappers, they are usually semi-translucent, but can still turn crunchy when fried.
Egg rolls are often filled with a mix of vegetables, sometimes with meat, where spring rolls are usually only filled with vegetables, and rolled thinner.
Southwest Egg Roll Recipe Ingredients
This is a quick overview of the ingredients you’ll need for this Southwest Chicken Egg Roll Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- cooked chicken breast
- black beans
- corn
- red bell pepper
- spinach
- jalapeno peppers
- shredded cheese
- chili powder
- cumin
- salt
- pepper
- Monterey Jack Cheese
- egg roll wrappers
- oil: for frying the egg rolls
How to make Southwest Egg Rolls
- These egg rolls take a bit of prep work, but once all your ingredients are diced up and ready to go, they take just a few minutes to turn it all into egg rolls. Cut up your chicken, and fresh vegetables on a cutting board, as needed.
- Add the chicken, black beans, corn, red pepper, spinach, and jalapeno to a large bowl and toss it all together. Then add in the chili powder, cumin, garlic powder, salt, and pepper and stir it into the mixture. Then stir in the cheese.
- Lay out an egg roll wrapper on a clean flat surface with one of the tips pointing toward your body. Spoon 2 to 3 TBS of the chicken mixture into the middle of the wrapper.
- Fold the bottom half of the wrapper up over the top of the mixture. Fold in the sides of the wrapper, pulling them toward the center as tight as you can. Then continue rolling the wrapper up to the point at the top. Lightly wet the sides of the wrapper and press it firmly into the other wrapper to seal.
- You can cook these egg rolls by baking them, or frying them. To fry the egg rolls heat a large pot with about 1 inch of oil to medium-high heat. Then add a few egg rolls to the pan and cook them for a few minutes, rotating to cook each side, until the wrappers are golden brown. Place them on a stack of paper towels to soak off any extra oil. Or bake them by lightly brushing them with oil, or spraying all over with nonstick cooking spray and placing them on a lined baking sheet and baking until crispy.
- Serve them warm with your choice of sauces.
Southwest Egg Rolls Recipe tips and tricks
- This is a great way to use up leftover chicken from another meal you made at home, or even using up the meat from a rotisserie chicken.
- Add in additional veggies, or ingredients to the egg roll mix if desired. Some good options would be diced green onions, chopped cilantro, or even some diced avocado to make these more like the Avocado Egg Rolls from Cheesecake Factory.
- Keep your extra egg rolls covered with a damp rag or paper towel to keep them from drying out.
- Try making these egg rolls with small 6inch tortillas instead of egg roll wrappers to have them even more like you’ll get from Chili’s Restaurant.
- Cut the egg rolls in half to make them go even farther at a party, and to show off their delicious filling.
- To make the avocado ranch dressing, blend up 1 cup of your favorite ranch dressing, half an avocado, and 1/2 cup of cilantro until smooth.
How to serve these Southwestern Egg Rolls
These crispy southwest egg rolls can be served as a main dish with a side of rice, or some salad. Or as a great appetizer option for a party, or before almost any meal. They’d be great for New Years Eve, a Superbowl party, or even a summer potluck!
How to store Chicken Egg Rolls
You can store any leftover egg rolls, once cooled in a ziplock bag or other airtight container in the fridge for 3 to 4 days. Heat them up in the oven at 350 F on a baking pan for about 10 to 15 minutes, or until the middles are hot again. Or in the air fryer at 350 F for about 10 minutes.
They can also be frozen by wrapping each egg roll individually in foil, then placing them in a freezer safe bag. Cook them straight from frozen by adding about 7-8 minutes to the baking time. Or re-frying them and adding 2-3 extra minutes to the frying time to make sure they are hot throughout.
You don’t have to go out to eat anymore, to enjoy these amazing restaurant quality southwestern egg rolls. They’re the perfect appetizer, and I have to say, I think I like these even more than you’ll get from a restaurant.
They’re a great option for a game day, party, or enjoy them as a side dish with your favorite dinners. It’ll be a meal your entire family loves.
More Delicious Appetizers:
- 3 Ingredient Hawaiian Meatballs
- Wonton Taco Cups
- Classic Cheese Ball Recipe
- Fry Sauce
- Potato Skins
- Philly Cheesesteak Egg Rolls // Dinner at the Zoo
- Sweet and Sour Meatballs
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Southwest Chicken Egg Roll
Ingredients
- 2 cups cooked chicken* (shredded or chopped)
- 1 cup corn (drained and rinsed)
- 1 cup black beans (drained and rinsed)
- 1 cup spinach (chopped)
- 1 cup diced red bell pepper
- 1/4 cup diced jalapeno de-seeded
- 1/2 TBS cumin
- 1/2 TBS chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cups Monterey jack cheese
- 1 package egg roll wrappers (20 egg roll wrappers)
Equipment
- Large Mixing Bowl
Instructions
- Combine the chicken, corn, black beans, spinach, red pepper, and jalapeno in a large bowl. cumin, chili powder, salt and cayenne pepper in a large bowl.
- Add in the cumin, chili powder, salt, and pepper and stir it into the mixture.
- Stir in the shredded cheese.
- Lay out an egg roll wrapper on a clean surface with one of the points facing toward your body.
- Place 2-3 TBS filling in the middle of the egg roll.
- Roll the egg roll up according to the package directions. Fold the bottom corner up over the filling, fold in the 2 side corners tightly. Then continue to roll it up. Seal the edges by dipping your finger in water and pressing it along the edges and pressing them together. Placing them onto a baking sheet until needed
- Repeat with remaining filling and egg rolls.
- Place egg rolls into the freezer until oil, or oven is preheated.
For Frying:
- Add oil to a large skillet until it is about 1 inch thick. Heat it over medium high, or until it reaches 350 F.
- Add a few egg rolls to the pan at a time, making sure to give them space so they don't touch.
- Let the egg rolls cook for 2 to 3 minutes on each side, or until the wrappers are golden brown in color. Transfer them to a stack of paper towels, and repeat with additional egg rolls.
For Baking:
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Brush the egg rolls with oil and place them seam side down onto the prepared baking sheet.
- Bake for about 15 to 20 minutes, or until the egg rolls are golden, flipping them half way through baking.
- Serve with your choice of toppings.
Notes
Nutrition
These southwest chicken egg rolls were first posted on September 6, 2013. The photos and text were updated on January 25, 2023.
L8sa D. says
Made these by brushing them with EVOO and cooking in the air fryer and they were perfect! Also, I left the cheese out of some and they were just as good if not better. The avocado ranch dip was a super simple yet pleasant surprise that my whole family loved! Will definitely make these again.
Aimee says
So glad you loved them! Great tip about the olive oil!
Wanda Edge says
Can frozen corn be substituted?
Aimee says
frozen should work fine too.
Becky says
I want to try these as a appetizer in my restaurant. Can I make these and freeze them till I’m ready to cook a order? If so how long would I need to deep fry a frozen egg roll? Thanks for any advice you can give me.
Aimee says
They should be able to be frozen for 3 hours. I haven’t frozen them uncooked, so I’m not sure – you’ll have to test based on your deep fryer.
Diane says
I can wait to try these – Can I air fry them? Thanks
Aimee says
They should be able to be, I’d do them a few mintues less than baking.
Veronica says
Wow! I’m amazed at how easy these were to assemble. I’ve never used egg roll wraps before, but they seal very easily even when very full. The recipe was spot on- flavor was amazing. 3 tbsp. was plenty to fill and they filled 20 wraps as stated. I cannot find any product like this on the market, except when I go to a restaurant, so thank you for the delicious recipe and directions to freeze!
Aimee says
Glad you loved them! They’re a favorite here too!
Boar's Nest Homestead says
Made these for our large family, they were the biggest hit. Planning to make them again soon. Thanks for the great recipe! 💞
Aimee says
Yay, I’m so glad you loved them!
April says
I’m having the hardest time trying to find egg roll wrappers. Do you know where they are usually located in the grocery stores?? I looked in the Asian/ethnic food aisle, the frozen aisle…
I’ve never bought them before, so I wasn’t sure where to look.
Aimee says
Sorry for the slow response, I find they are usually near vegetables in the produce section at my grocery stores. I’ve seen them at Walmart, Kroger stores, etc
AmyWV says
I made the baked version for my family and it was a huge hit! I followed recipe exactly and it was perfect. Tasted just like Chili’s. Thank you!!!
Aimee says
So glad you loved them!!
Sue says
Do you use fresh spinach or frozen ?
Aimee says
I use fresh
Emilee Sparrow says
I just made these and they were fantastic! I add a little bit of red onion and ommited the chicken and then air fried them. I will definitely be making again!
Katie S says
Do you remember how long you air fried them for? Or what temp?
Karin says
Did I miss the recipe for the green dipping sauce it looks good.
Aimee says
It’s in our tips, but I just blended up 1 cup of ranch, with half an avocado and 1/2 a cup of cilantro! Let me know if you try it 🙂
Tj says
Can you make these a head of time, like 2-3 days before cooking them?
Aimee says
I think they should be fine in the fridge in an airtight conainter for 1-2 days before cooking.
Christie Ferguson says
Do you suppose they could be made in advance and frozen?
Aimee Berrett says
I have frozen some when I’ve had leftovers so I definitely think you should be fine. I’d let them thaw a bit, and reheat them in the oven to get them nice and crispy again!
Donna says
Can you use ground beef instead?
Aimee says
That should work, just pan cook, and drain the ground beef – then add to the bowl mix.
Jennifer Lafferty says
How many egg rolls will this make?
Aimee Berrett says
I’m sorry Jennifer, I can’t remember exactly how many. My guess is around 18? I know it makes a lot. We usually only eat 1 or 2 a person at a time and we’ve ended up with lots of leftovers. Let me know if you try it!
ShaNae says
I wonder if the filling would be just as good in flour tortillas? My son, the picket child on earth, won’t eat egg roll wrappers. I am so going to make this recipe this weekend!
Aimee Berrett says
I think it would be great! We have had the filling with just chips, so I think it would be a similar flavor for tortillas. I would probably get the smaller tortillas though (like 8 inch), just because it might be a lot of the same texture with a big tortilla, and you could wrap them up and bake them the same way.
ShaNae says
Great, thank you for the tip!
Katrina Vega @ Table for Two, please? says
These look sooo goood! I love the southwest eggrolls from Chili’s. I bet these taste even better though!
KC @ The Real Thing with the Coake Family says
They look amazing! Looks like something I could get the whole family to eat. I love your pictures of them as well.
KC
summerscraps says
These look delicious – yum! Pinning!!
Aimee Berrett says
Thanks Summer!
marissa | Rae Gun Ramblings says
oh yum I’ve been in need of new lunch ideas! pinned
Aimee Berrett says
Thank you Marissa! Let me know if you try them!
Nicole says
Oh these look good!!!! I’ve used wonton wrappers before, but not egg roll wrappers. I’m definitely going to try this soon. Thanks for sharing. 🙂
Aimee Berrett says
You need to get some egg roll wrappers asap and make these. Homemade eggrolls are great too!
Alli Miller @ Cupcake Diaries says
These look SUPER yummy! I’m so excited to try them!
Aimee Berrett says
Thanks Alli! Let me know if you try them!
triedandtasty says
Yum. Yum. YUMMY!!! I have eggroll wrappers in the fridge: SCORE!!
Aimee Berrett says
Then you definitely need to make these!