Description
Chili’s Copycat Southwest Egg Rolls are crispy, cheesy Tex-Mex rolls with chicken, beans, corn, and a creamy avocado ranch dip.
Ingredients
Scale
- 2 cups cooked chicken, shredded or finely chopped
- 1 cup canned black beans, rinsed and well-drained
- 1 cup corn (frozen thawed, canned drained, or cooked fresh)
- 1 red bell pepper, finely diced (about 1 cup)
- 1 small yellow onion, finely diced (about 3/4 cup)
- 2 cups shredded cheese (pepper jack, cheddar, or Mexican blend)
- 2 tbsp chopped cilantro (optional)
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 10 egg roll wrappers
- Oil spray or 1–2 tbsp neutral oil (for brushing)
- 1/2 cup ranch dressing
- 1 ripe avocado
- 1 tbsp lime juice (plus more to taste)
- 1 tbsp chopped cilantro (optional)
- 1 small clove garlic, finely grated (or 1/4 tsp garlic powder)
- Pinch of salt + pepper
- 1–2 tbsp water (only if needed to thin)
Instructions
- Prep your filling ingredients. Finely dice the bell pepper and onion. Rinse black beans and drain well. If using frozen corn, thaw and pat dry. Chop or shred cooked chicken into small pieces.
- Mix the filling. In a large bowl, combine chicken, black beans, corn, bell pepper, onion, and cheese. Add cilantro (if using), lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix until evenly coated and the cheese is distributed.
- Cool the filling (important). If anything is warm, spread the mixture on a plate and let it cool 10 minutes. Warm filling = steam = wrapper splits.
- Set up a rolling station. Place wrappers on the counter and cover with a slightly damp paper towel so they don’t dry out. Make a sealing paste by mixing 2 tbsp flour + 2 tbsp water (or use beaten egg).
- Fill and roll. Lay one wrapper like a diamond (corner pointing toward you). Add about 1/3 cup filling in a tight log across the lower third. Fold the bottom corner up and over the filling and pull back gently to snug it tight. Next, fold in the left and right corners like an envelope. Then, roll forward tightly into a cigar shape. Finally, brush a little paste on the top corner and press to seal.
- Preheat the air fryer. Set to 380°F and preheat for 3–5 minutes (if your model requires it).
- Oil the outside. Lightly spray all sides of each egg roll with oil (or brush a thin coat). This is what helps the wrapper crisp and brown.
- Air fry. Place egg rolls seam-side down in a single layer with space between. Air fry at 380°F for 10–12 minutes, flipping at the 5–6 minute mark. If they look pale after flipping, give a quick extra spray.
- Rest briefly, then serve. Let them sit 2 minutes (the filling sets and gets less lava-hot). Serve with avocado ranch dip.
Notes
- Adjust salt and pepper to taste.
- Experiment with different cheese blends.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 egg roll
- Calories: 557
- Sugar: 2 grams
- Sodium: 700 mg
- Fat: 32 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 37 grams
- Fiber: 4 grams
- Protein: 31 grams
- Cholesterol: 80 mg
Keywords: Air Fryer Chilis Southwest, Southwest Egg Rolls, Tex-Mex, Appetizer