Chilis Southwest Eggrolls Recipe Crispy, Cozy, and Flavor-Packed

Introduction

These Chilis-inspired Southwest eggrolls are the kind of snack that turns a kitchen into a party. Crispy wrappers meet a colorful filling of shredded chicken, black beans, corn, peppers, and melty Monterey Jack for a satisfying handheld treat. They’re quick to assemble and even quicker to disappear at the table. If you love easy crowd-pleasers, pair them with other family favorites like those in this best 6 delicious dinner recipes for quick weeknight meals to build a full menu.

Why This Recipe Is a Great Choice

This recipe shines because it balances speed, flavor, and texture without demanding fancy ingredients. Using cooked shredded chicken keeps prep simple while canned beans and corn add bulk and bright color. The spices—cumin, chili powder, and a touch of cayenne create a smoky warmth that’s irresistible. Wrapping everything in egg roll wrappers gives you that golden, crunchy shell that contrasts the creamy cheese and filling. These roll up beautifully for parties, game nights, or an easy weeknight dinner, and they rehearse and reheat well for leftovers or meal prep. For lighter twists and other healthy swaps, see this collection of quick healthy dinner ideas.

Flavor and Texture

Each bite delivers a satisfying crunch followed by a soft, savory interior where the shredded chicken mingles with sweet corn and earthy black beans. The jalapeno adds a fresh, zippy heat while cilantro and lime in the dipping sauce brighten the whole experience. Monterey Jack melts into pockets of gooey goodness that pull at the wrapper with every bite. The tiny pops of corn and the tender spinach pieces keep the filling interesting rather than uniform. Overall, it’s a playful combination of textures and Southwestern-inspired flavors that are both familiar and a little adventurous.

Ingredients

• 8 oz chicken breast (cooked and shredded)
• 2 tabelspoons olive oil
• 1/2 cup black beans (canned, rinsed, and drained)
• 1/2 cup corn (can use thawed frozen corn, canned, or fresh)
• 1/4 cup red bell pepper (diced )
• 1/4 cup green onions (diced )
• 1 jalapeno pepper (diced, add more or less depending on how spicy you’d like your eggrolls to be.)
• 2 tablespoons fresh cilantro (chopped)
• 1/3 cup frozen spinach (thawed and chopped)
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon cayenne pepper
• 1 cup Monterey Jack cheese (shredded)
• 10-12 egg roll wrappers
• Oil for frying
• 1/2 cup ranch
• 1 medium ripe avocado (mashed)
• 2 tablespoons buttermilk
• 2 tablespoon chopped fresh cilantro
• 1 & 1/2 teaspoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Step by Step Instructions

Egg rolls

1. Heat olive oil in a skillet over medium heat.
2. Add diced red bell pepper, green onions, jalapeno, and spinach and sauté for 2 to 3 minutes until softened.
3. Stir in black beans, corn, shredded chicken, cumin, chili powder, cayenne, and salt and cook until heated through.
4. Remove filling from heat and let cool slightly, then fold in Monterey Jack cheese and cilantro.
5. Place an egg roll wrapper on a clean surface, spoon 2 to 3 tablespoons of filling near one corner, and fold sides in, rolling tightly to seal the edge with a dab of water.
6. Repeat with remaining wrappers and filling, keeping assembled rolls covered with a damp towel.
7. Pour oil into a deep skillet to a depth of about 1 inch and heat to medium-high.
8. Fry egg rolls in batches for 2 to 3 minutes per side until golden brown and crisp.
9. Drain on paper towels before serving.

Dipping sauce

1. In a small bowl, mash the ripe avocado until smooth.
2. Whisk in ranch, buttermilk, lime juice, chopped cilantro, salt, garlic powder, and onion powder until combined and creamy.
3. Adjust seasoning and lime to taste, and chill until ready to serve.

Tips for Best Results

Do not overfill wrappers to ensure a tight seal and even frying. Pat the filling dry if it seems watery so wrappers stay crisp. Maintain oil temperature between medium and medium-high to avoid greasy or burnt exteriors. Use a thermometer if possible around 350°F is ideal. If baking instead of frying, brush wrappers lightly with oil and bake at 425°F until golden and crunchy.

Storage and Make Ahead

Assemble egg rolls and freeze them on a baking sheet until firm, then transfer to a bag for longer storage; fry or bake from frozen adding a few extra minutes. Cooked egg rolls keep in the refrigerator for up to three days and reheat in an oven or air fryer for best crispness. Store dipping sauce separately for up to two days and give it a stir before serving.

Final Thought

These Southwest eggrolls are an easy way to bring big flavor to any gathering without fuss. They’re adaptable, colorful, and perfect for sharing. Make a double batch—the second round always disappears fastest.

Conclusion

For an alternate take and a tested copycat inspiration, check out this excellent recipe roundup for Southwestern Egg Rolls (Chili’s Copycat) – Savored Sips.

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