Copycat Southwest Egg Rolls Recipe

There’s something about crispy, golden-brown egg rolls that makes them impossible to resist, especially when they’re stuffed with a bold, Tex-Mex-inspired filling. These copycat Southwest egg rolls bring all the flavors you love—spiced chicken, melty cheese, black beans, corn, and a touch of heat from jalapeños—wrapped in a perfectly crunchy shell.

I first fell in love with these at a popular restaurant chain, and every time I ordered them, I wished I had a way to make them at home. After a few experiments (and a couple of mishaps with overstuffed wrappers), I finally landed on a homemade version that’s just as delicious—and honestly, even better because you can tweak them exactly to your taste.

Copycat Southwest Egg Rolls Recipe

A little backstory on Southwest egg rolls

Southwest egg rolls are a fusion of Asian and Tex-Mex cuisine, taking the crispy exterior of a traditional egg roll and filling it with ingredients commonly found in Southwestern cooking. While many associate them with Chili’s restaurant, variations of these rolls have popped up in different places over the years. What makes them special is the combination of smoky spices, gooey cheese, and crunchy vegetables, all wrapped up in a bite-sized, dippable package. They’re the perfect appetizer for game day, parties, or just a fun dinner at home.

What you’ll need (and a few handy swaps)

Cooked chicken

This is the protein base, adding heartiness to the filling. Rotisserie chicken works great for convenience, but you can also use leftover grilled or shredded chicken. If you’re vegetarian, swap it for sautéed mushrooms or mashed black beans.

Monterey Jack cheese

Its mild, melty texture is perfect here, but if you prefer a little extra sharpness, try Pepper Jack or a Mexican blend. For a dairy-free version, opt for your favorite plant-based cheese.

Black beans and corn

These add texture, a little sweetness, and a boost of fiber. I always rinse and drain canned beans well to keep the filling from getting too wet. If you have fresh or frozen corn, that works, too!

Red bell pepper

It gives a pop of color and a little sweetness to balance the spices. If you like more heat, swap for a poblano or even a diced jalapeño.

Baby spinach

A little sneaky green never hurt! It wilts slightly when mixed in, adding a mild earthiness. You can substitute kale if that’s what you have on hand.

Pickled jalapeños

A small but mighty ingredient! These give a tangy, spicy kick that sets these egg rolls apart. If you prefer milder heat, use fresh jalapeños or even mild green chilies.

Spices

A mix of chili powder, cumin, garlic powder, onion powder, salt, and pepper brings the bold, smoky flavors. You can easily tweak the spice level by adding cayenne or smoked paprika.

Egg roll wrappers

These crisp up beautifully when fried, but if you’re looking for a lighter option, you can bake or air fry them instead. In a pinch, large flour tortillas cut into squares can work.

Peanut oil

Perfect for frying because it has a high smoke point, but if you don’t have it, canola or vegetable oil will do the trick.

Copycat Southwest Egg Rolls Recipe

Kitchen gear you’ll need

  • A deep fryer or a Dutch oven for frying
  • A thermometer (if frying in a pot, to keep the oil at 375°F)
  • A slotted spoon for lifting egg rolls out of the oil
  • Parchment paper and a baking sheet for resting the rolls
  • A small bowl of water (to seal the wrappers)

Let’s get rolling (step-by-step)

1. Mix up the filling

In a large bowl, combine the chopped chicken, cheese, black beans, corn, bell pepper, spinach, scallions, pickled jalapeños, and all the spices. Stir everything together until evenly mixed. You want a nice balance in every bite.

2. Prepare your rolling station

Set up a clean surface and place a small bowl of water nearby. Lay out an egg roll wrapper with a corner pointing toward you (like a diamond).

3. Fill and wrap

Scoop about ¼ cup of the filling onto the bottom middle of the wrapper. Roll the bottom corner up over the filling, then fold in the sides. Using your fingertip, brush a little water along the remaining edge, then roll it up tightly to seal.

Tip: Don’t overfill! Too much stuffing makes it hard to roll and can cause them to burst while frying.

4. Heat the oil

Start heating your oil to 375°F. If you don’t have a thermometer, drop a small piece of wrapper into the oil—if it sizzles immediately, it’s ready.

5. Fry in batches

Carefully lower a few egg rolls into the hot oil, making sure not to crowd the pot. Fry for 2-3 minutes per side until golden brown. Remove them with a slotted spoon and place them on a paper towel-lined plate, then transfer to a wire rack to keep them crispy.

6. Serve and enjoy!

Let them cool slightly before cutting on a diagonal. Serve with avocado ranch, salsa, or your favorite dip.

Copycat Southwest Egg Rolls Recipe

Want to mix it up? Try these variations!

  • Baked or air-fried: Brush the rolls lightly with oil and bake at 400°F for 15-18 minutes, flipping halfway. For the air fryer, cook at 375°F for 10-12 minutes.
  • Spicier version: Add diced serrano peppers or an extra dash of cayenne to the filling.
  • Cheesy overload: Mix in some crumbled queso fresco or extra cheese for an even gooier bite.
  • Gluten-free: Use rice paper wrappers instead, but be gentle when rolling since they’re more delicate.
  • Buffalo-style: Swap the jalapeños for a drizzle of buffalo sauce and use blue cheese crumbles instead of Monterey Jack.

How to serve these like a pro

These egg rolls are fantastic on their own, but I love serving them with avocado ranch or chipotle mayo for dipping. A little fresh cilantro and a lime wedge on the side make them pop even more. If you’re making these for a party, plate them up on a wooden board with different dips for a fun presentation.

What to drink with them?

A cold Mexican lager like Modelo or Corona is a classic pairing. If you prefer wine, go for a crisp Sauvignon Blanc or a slightly sweet Riesling to balance the spices. For a non-alcoholic option, a fresh limeade or iced hibiscus tea complements the flavors beautifully.

Storing and reheating

These store well! Let them cool completely, then refrigerate in an airtight container for up to 3 days. To keep them crispy when reheating, pop them in the oven at 375°F for 10 minutes or air fry at 350°F for 5 minutes. Microwaving works but softens the wrapper.

Need more or fewer servings?

This recipe is easy to scale. Double it for a crowd, or halve it if you’re cooking for two. Just keep the seasoning ratio the same for consistent flavor.

Troubleshooting tips

  • Egg rolls keep bursting: Reduce the filling amount and make sure they’re sealed tightly.
  • Not crispy enough? Make sure the oil is hot enough, and don’t overcrowd the pan.
  • Filling too wet? Drain beans and corn well before mixing.
Copycat Southwest Egg Rolls Recipe

FAQs

1. Can I make these ahead of time?
Yes! You can roll them up and refrigerate for a few hours before frying.

2. Can I freeze them?
Absolutely. Freeze uncooked egg rolls on a baking sheet, then transfer to a bag. Fry straight from frozen, adding an extra minute or two.

3. Can I use a different cheese?
Sure! Cheddar, Colby Jack, or even smoked gouda would be delicious.

4. How do I make them vegetarian?
Swap the chicken for more beans, sautéed mushrooms, or tofu crumbles.

5. Can I use spring roll wrappers?
You can, but they’re thinner and don’t fry up as crispy. For baking, they work fine!

Print
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Copycat Southwest Egg Rolls Recipe

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These crispy, cheesy Southwest egg rolls are packed with spiced chicken, black beans, and corn—just like the restaurant favorite!

  • Total Time: 30 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 cup finely chopped cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • ¾ cup canned black beans drained and rinsed
  • ¾ cup canned corn drained
  • ¾ cup small-diced red bell pepper
  • ½ cup finely chopped fresh baby spinach
  • 2 scallions thinly sliced
  • 1 tablespoon chopped pickled jalapenos
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • egg roll wrappers
  • peanut oil for frying

 

Instructions

1. Mix up the filling

In a large bowl, combine the chopped chicken, cheese, black beans, corn, bell pepper, spinach, scallions, pickled jalapeños, and all the spices. Stir everything together until evenly mixed. You want a nice balance in every bite.

2. Prepare your rolling station

Set up a clean surface and place a small bowl of water nearby. Lay out an egg roll wrapper with a corner pointing toward you (like a diamond).

3. Fill and wrap

Scoop about ¼ cup of the filling onto the bottom middle of the wrapper. Roll the bottom corner up over the filling, then fold in the sides. Using your fingertip, brush a little water along the remaining edge, then roll it up tightly to seal.

Tip: Don’t overfill! Too much stuffing makes it hard to roll and can cause them to burst while frying.

4. Heat the oil

Start heating your oil to 375°F. If you don’t have a thermometer, drop a small piece of wrapper into the oil—if it sizzles immediately, it’s ready.

5. Fry in batches

Carefully lower a few egg rolls into the hot oil, making sure not to crowd the pot. Fry for 2-3 minutes per side until golden brown. Remove them with a slotted spoon and place them on a paper towel-lined plate, then transfer to a wire rack to keep them crispy.

6. Serve and enjoy!

Let them cool slightly before cutting on a diagonal. Serve with avocado ranch, salsa, or your favorite dip.

Notes

How to serve these like a pro

These egg rolls are fantastic on their own, but I love serving them with avocado ranch or chipotle mayo for dipping. A little fresh cilantro and a lime wedge on the side make them pop even more. If you’re making these for a party, plate them up on a wooden board with different dips for a fun presentation.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Lunch

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