Copycat Chilis Southwest Egg Rolls
If you’ve ever dined at Chili’s, you’re likely familiar with their iconic Southwest Egg Rolls. These crispy, flavor-packed bites are a crowd-pleaser, perfect for gatherings or simply a fun snack at home. But why venture out when you can recreate this beloved appetizer in your kitchen? This Copycat Chilis Southwest Egg Rolls recipe is not only simple but also allows you to customize the flavors to your liking. With tender chicken, fresh vegetables, and a delightful dipping sauce, you’ll be serving up a plateful of deliciousness in no time!
Why It Deserves a Spot
The Copycat Chilis Southwest Egg Rolls are a fantastic addition to any appetizer spread. With their crispy exterior and flavorful filling, they are sure to impress your guests. Plus, they’re versatile enough to cater to different dietary preferences. Whether you enjoy them as a snack during game day or as a starter before a family dinner, these egg rolls are bound to become a favorite in your household. Plus, who doesn’t love a dish that brings a taste of restaurant dining right to your own kitchen?
Ingredient Notes
- 8 ounces boneless skinless chicken breast: Cooked and shredded for a tender filling.
- 4 teaspoons olive oil or vegetable oil: For sautéing the vegetables and helping with frying.
- 1/4 cup minced red bell peppers: Adds sweetness and color to the filling.
- 1/4 cup minced green onions: Provides a mild onion flavor and a pop of freshness.
- 1/2 cup frozen corn: Sweet and crunchy, it enhances the texture of the filling.
- 1/2 cup canned black beans: Rinsed and drained for added protein and fiber.
- 1/4 cup frozen spinach: Thawed and drained to contribute a nutritious green element.
- 2 teaspoons pickled jalapeño peppers: Chopped for a spicy kick.
- 1 teaspoon taco seasoning: Brings in a blend of spices that elevate the flavor.
- 8-inch flour tortillas: The perfect wrap for the filling.
- 3/4 cup shredded Monterey Jack cheese: Melts beautifully and adds creamy richness.
- Vegetable oil for frying: Essential for achieving that crispy texture.
- 1 package dry ranch dressing mix: Adds a creamy and tangy flavor to the dipping sauce.
- 1/2 cup mayonnaise: Base for the ranch dip.
- 1/2 cup buttermilk: Creates a smooth and tangy dipping sauce.
- 1/4 cup smashed fresh avocado: For a creamy texture, about half an avocado.
- 2 tablespoons chopped tomatoes: Freshness and color to the dip.
- 1 tablespoon chopped onions: For additional flavor in the dipping sauce.
Setup & Equipment
- Large skillet: For sautéing and frying.
- Mixing bowls: To combine the filling and the dipping sauce.
- Spatula: For flipping the egg rolls in the skillet.
- Measuring cups and spoons: To measure the ingredients accurately.
- Paper towels: For draining excess oil after frying.
- Tongs: For easy handling of the hot egg rolls.
Copycat Chilis Southwest Egg Rolls: Step-by-Step Guide
Step 1: Prepare the Chicken
Start by cooking the chicken breast. You can boil, bake, or pan-sear it until fully cooked. Once cooked, shred the chicken into small pieces and set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the minced red bell peppers and green onions. Sauté for about 3-4 minutes until they become tender. Then, add the frozen corn, black beans, thawed spinach, pickled jalapeños, and taco seasoning. Stir well and cook for an additional 2-3 minutes. Remove from heat and let the mixture cool slightly.
Step 3: Combine the Filling
In a large mixing bowl, combine the shredded chicken with the sautéed vegetable mixture. Add the shredded Monterey Jack cheese and mix everything until well combined.
Step 4: Roll the Egg Rolls
Lay out a flour tortilla on a clean surface. Place about 2-3 tablespoons of the filling mixture in the center of the tortilla. Fold the sides over the filling, then roll it up tightly from the bottom. Repeat this process with the remaining tortillas and filling.
Step 5: Fry the Egg Rolls
In the same skillet, heat enough vegetable oil to cover the bottom over medium-high heat. Once the oil is hot, carefully add the rolled egg rolls, a few at a time. Fry until golden brown and crispy, about 2-3 minutes on each side. Transfer the fried egg rolls to a plate lined with paper towels to drain excess oil.
Step 6: Make the Dipping Sauce
In a mixing bowl, combine the ranch dressing mix, mayonnaise, buttermilk, smashed avocado, chopped tomatoes, and onions. Stir until smooth and well combined. Adjust seasoning to taste if needed.
Step 7: Serve
Serve the hot egg rolls with the creamy dipping sauce on the side. Enjoy your homemade Copycat Chilis Southwest Egg Rolls!
What to Use Instead
- Chicken: Swap with shredded turkey or a plant-based protein for a different flavor.
- Monterey Jack cheese: Use pepper jack for added spiciness or cheddar for a sharper flavor.
- Tortillas: Corn tortillas can be used for a gluten-free version.
- Frozen spinach: Fresh spinach can be used, but make sure to sauté and drain it well.
Steer Clear of These
- Overcooking the filling: This can lead to a mushy texture.
- Using too much oil: Excess oil can make the egg rolls greasy.
- Skipping the cooling step: Allowing the filling to cool makes it easier to roll.
- Frying at too high a temperature: This could burn the wrappers before the filling is heated through.
Store, Freeze & Reheat
To store leftover Copycat Chilis Southwest Egg Rolls, place them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the uncooked egg rolls. Lay them out on a baking sheet to freeze individually before transferring them to a freezer-safe bag. They can be frozen for up to 3 months.
To reheat, place the egg rolls in a preheated oven at 375°F (190°C) for about 15-20 minutes or until heated through and crispy. If reheating from frozen, add an additional 5-10 minutes to the cooking time.
Popular Questions
Can I make these egg rolls ahead of time?
Absolutely! You can prepare the filling and roll the egg rolls in advance. Just store them in the refrigerator until you’re ready to fry them.
Are these egg rolls spicy?
The spice level can be adjusted by adding more or less pickled jalapeños. If you prefer a milder flavor, you can omit them entirely.
Can I bake these instead of frying?
Yes! For a healthier version, you can bake the egg rolls at 400°F (200°C) for about 20-25 minutes, flipping halfway through to ensure they are golden brown and crispy.
What can I serve with these egg rolls?
They pair wonderfully with salsa, guacamole, or a side salad for a complete meal. You can also serve them alongside your favorite dipping sauces.
Ready to Cook?
Gather your ingredients and get ready to impress your family and friends with these delicious Copycat Chilis Southwest Egg Rolls. Whether you’re hosting a party or just craving something special, this recipe is sure to be a hit. Enjoy the process of cooking and savor every crispy, flavorful bite!
Copycat Chilis Southwest Egg Rolls
Ingredients
Equipment
Method
- Start by cooking the chicken breast. You can boil, bake, or pan-sear it until fully cooked. Once cooked, shred the chicken into small pieces and set aside.
- In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the minced red bell peppers and green onions. Sauté for about 3-4 minutes until tender. Then, add the frozen corn, black beans, thawed spinach, pickled jalapeños, and taco seasoning. Stir well and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the shredded chicken with the sautéed vegetable mixture. Add the shredded Monterey Jack cheese and mix until well combined.
- Lay out a flour tortilla on a clean surface. Place about 2-3 tablespoons of the filling in the center. Fold the sides over the filling, then roll it up tightly from the bottom. Repeat with remaining tortillas.
- In the same skillet, heat enough vegetable oil to cover the bottom over medium-high heat. Once hot, carefully add the rolled egg rolls, a few at a time. Fry until golden brown and crispy, about 2-3 minutes on each side. Transfer to a plate lined with paper towels to drain excess oil.
- In a mixing bowl, combine the ranch dressing mix, mayonnaise, buttermilk, smashed avocado, chopped tomatoes, and onions. Stir until smooth and well combined.
- Serve the hot egg rolls with the creamy dipping sauce on the side. Enjoy your homemade Copycat Chilis Southwest Egg Rolls!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze uncooked egg rolls individually on a baking sheet for up to 3 months.
- Reheat in a preheated oven at 375°F for 15-20 minutes until crispy.
