About 72% of people say they crave bold, crunchy appetizers—so I started re-creating Chili’s Southwestern egg rolls myself. I’ll walk you through ten variations that smell of cumin and toasted wrappers, crisp to the bite and oozing melty cheese or bright, tangy filling. I’ll cover baked, fried, vegetarian, low‑carb and more, plus sauces that lift each bite—keep going and you’ll find the one you’ll actually make tonight.
Classic Chili’s-Style Southwestern Egg Rolls Copycat
These copycat Chili’s Southwestern Egg Rolls are crispy wrappers filled with a smoky, cheesy mixture of chicken, black beans, corn, and spices, served with a creamy avocado-ranch dip; this recipe yields about 8–10 egg rolls and is adaptable for baked or fried versions depending on your preference.
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup frozen corn, thawed
- 1 cup black beans, rinsed and drained
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8–10 egg roll wrappers
- 1 egg beaten (for sealing)
- Vegetable oil for frying or cooking spray for baking
- For avocado-ranch dip: 1 ripe avocado, 1/2 cup sour cream, 2 tbsp ranch dressing, 1 tbsp lime juice, salt and pepper to taste
Combine shredded chicken, corn, black beans, cheese, red pepper, green onions, garlic and spices in a bowl and mix well; lay out an egg roll wrapper, place about 1/3 cup filling near one corner, fold sides in and roll tightly sealing edges with beaten egg, repeat with remaining wrappers.
Heat 1/2 inch of oil in a skillet over medium-high heat and fry egg rolls seam-side down until golden and crisp about 2–3 minutes per side (or brush with oil and bake at 425°F/220°C on a parchment-lined sheet for 12–15 minutes, turning once), meanwhile mash avocado with sour cream, ranch, lime, salt and pepper to make the dip and serve hot.
Tip: Keep the filling well-drained and not too wet to prevent soggy egg rolls, seal wrappers tightly and fry at the right temperature so they brown quickly without absorbing excess oil. These crowd-pleasing appetizers pair well with other small bites like Meatball Appetizers for a varied party spread.
Baked Southwestern Egg Rolls With Greek Yogurt Dip
These lighter baked Southwestern egg rolls take the flavors of Chili’s favorite—smoky shredded chicken, black beans, corn, peppers and cheese—and pair them with a tangy Greek yogurt dip for a healthier twist; they bake crisp in the oven and are easy to assemble ahead, making them great for weeknight dinners or parties.
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup frozen corn, thawed
- 1 cup black beans, rinsed and drained
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8–10 egg roll wrappers
- 1 egg beaten (for sealing) or a little water for a vegan option
- Olive oil spray or a brush of olive oil for baking
- For Greek yogurt dip: 1 cup plain Greek yogurt, 1 tbsp lime juice, 1 tbsp chopped cilantro, 1 tsp honey or agave, salt and pepper to taste
Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
Combine chicken, corn, beans, cheese, red pepper, green onions, garlic and spices in a bowl and stir until fairly dry.
Place about 1/3 cup filling near one corner of each wrapper, fold sides in and roll tightly sealing with beaten egg or water, place seam-side down on the sheet, brush or spray lightly with oil, bake 12–15 minutes turning once until golden and crisp.
While they bake, whisk Greek yogurt with lime, cilantro, honey and seasoning and chill until serving.
Tip: Make sure the filling is well-drained and not too wet so wrappers stay crisp, brush/spray oil evenly before baking and work quickly to seal wrappers to prevent drying out.
You can also swap turkey for chicken to create a lighter option inspired by popular Turkey Chili Recipes.
Vegetarian Black Bean and Corn Southwestern Egg Rolls
These vegetarian black bean and corn Southwestern egg rolls are a meatless twist on Chili’s favorite—packed with black beans, sweet corn, peppers, cheese (or vegan cheese), and warm spices—rolled in egg roll wrappers and baked until crisp; they pair excellently with a lime-Greek yogurt dip or a spicy salsa and are quick to assemble for weeknights or parties.
- 2 cups canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup shredded Monterey Jack or vegan cheese
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1 small jalapeño, seeded and minced (optional)
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8–10 egg roll wrappers (use vegan wrappers if needed)
- 1 egg beaten (or water for sealing to keep vegan)
- Olive oil spray or a light brush of oil for baking
Combine beans, corn, cheese, peppers, green onions, jalapeño, garlic and spices in a bowl and mash slightly so the mixture holds together but isn’t too wet.
Place about 1/3 cup filling near one corner of each wrapper, fold sides in and roll tightly sealing with beaten egg or water, place seam-side down on a parchment-lined baking sheet, brush or spray lightly with oil and bake at 425°F (220°C) for 12–15 minutes, turning once halfway until golden and crisp; serve with lime-Greek yogurt dip or salsa.
Tip: Make certain the filling is well-drained and not overly wet so wrappers crisp up, work quickly to seal wrappers and brush oil evenly for uniform browning.
You can also enjoy these with a bowl of comforting Copycat Panera Chili for a hearty, cozy meal.
Spicy Chicken and Pepper Jack Southwestern Egg Rolls
These Spicy Chicken and Pepper Jack Southwestern Egg Rolls put a zesty, savory twist on Chili’s favorite by combining shredded spicy chicken, melty Pepper Jack cheese, black beans, corn, and sautéed peppers inside crisp egg roll wrappers; they bake up golden and crunchy and are great with a cilantro-lime crema or spicy ranch for dipping.
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup shredded Pepper Jack cheese
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1 small jalapeño, seeded and minced (optional for extra heat)
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8–10 egg roll wrappers
- 1 egg beaten (or water for sealing to keep vegan if using vegan wrappers)
- Olive oil spray or a light brush of oil for baking
Stir together shredded chicken, Pepper Jack, black beans, corn, bell pepper, green onions, jalapeño, garlic and spices in a bowl and mash slightly so the mixture holds together but isn’t too wet.
Place about 1/3 cup filling near one corner of each wrapper, fold sides in and roll tightly sealing with beaten egg or water, place seam-side down on a parchment-lined baking sheet, brush or spray lightly with oil and bake at 425°F (220°C) for 12–15 minutes, turning once halfway until golden and crisp.
Tip: Make certain the filling is well-drained and not overly wet so wrappers crisp up, work quickly to seal wrappers, and brush oil evenly for uniform browning.
Many readers love serving these with the Irresistible Green Chili Dip Guests Devour for an extra kick and complementary flavor, especially when paired with green chili toppings.
Cheesy Steak and Jalapeño Southwestern Egg Rolls
These Cheesy Steak and Jalapeño Southwestern Egg Rolls are a bold, savory twist on a classic appetizer, stuffing thinly sliced, seasoned steak with melty cheddar and pepper jack, pickled jalapeños for bright heat, sauteed onions and poblano, and a touch of cilantro; they crisp up beautifully when baked or air-fried and are fantastic with a cilantro-lime crema, spicy ranch, or smoky chipotle dipping sauce.
- 1 lb flank steak, thinly sliced against the grain
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/4 cup pickled jalapeños, chopped (plus extra for garnish)
- 1/2 cup onion, thinly sliced
- 1/2 cup poblano pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 8–10 egg roll wrappers
- 1 egg beaten (or water for sealing)
- Olive oil spray or a light brush of oil for baking or air-frying
Heat olive oil in a skillet over medium-high heat, add sliced steak seasoned with cumin, smoked paprika, salt and pepper and cook quickly until just browned, remove and set aside.
In the same skillet sauté onions, poblano and garlic until softened, fold the steak back in and stir in cheeses and chopped pickled jalapeños so the mixture is warm and cohesive, cool slightly before filling wrappers.
Assemble about 1/3 cup filling on each wrapper, fold and roll tightly sealing with beaten egg or water, place seam-side down on a parchment-lined baking sheet, brush or spray lightly with oil and bake at 425°F (220°C) for 12–15 minutes turning once until golden and crisp, or air-fry at 390°F (200°C) for 8–10 minutes, flipping halfway.
Tip: Keep the filling slightly cooled and not too wet so wrappers seal and crisp properly, and don’t overfill—use a light brush of oil and rotate during cooking for even browning.
These hearty bites are perfect for entertaining and pair well with other Heavy Appetizers to please a party crowd.
Shrimp and Avocado Southwestern Egg Rolls
These shrimp and avocado Southwestern egg rolls are a bright, slightly spicy twist on the classic, combining seasoned sautéed shrimp, creamy avocado, black beans, corn, roasted red pepper, cilantro, lime and pepper jack for a fresh, crunchy appetizer that bakes or air-fries to golden perfection and is wonderful with a cilantro-lime crema or chipotle ranch.
- 12–16 oz raw shrimp, peeled, deveined and cut into 1/2″ pieces
- 1 ripe avocado, diced
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or thawed frozen)
- 1/3 cup roasted red pepper, diced
- 1/3 cup shredded pepper jack or Monterrey jack cheese
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp kosher salt (adjust)
- 1/8 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 8–10 egg roll wrappers
- 1 egg beaten or water for sealing
- Olive oil spray or a light brush of oil for baking/air-frying
Heat olive oil in a skillet over medium-high heat and add garlic and red onion, cook 1 minute, add shrimp tossed with chili powder, cumin, smoked paprika, salt and pepper and cook until just opaque about 2–3 minutes, stir in corn, black beans and roasted red pepper to warm through then remove from heat and fold in lime juice, cilantro, cheese and diced avocado gently so avocado holds some shape and cool slightly before filling wrappers;
place about 1/3 cup filling on each wrapper, roll tightly sealing with beaten egg or water, place seam-side down on a parchment-lined baking sheet, brush or spray lightly with oil and bake at 425°F (220°C) for 10–12 minutes turning once until golden and crisp, or air-fry at 390°F (200°C) for 7–9 minutes, flipping halfway.
Tip: Use ripe but firm avocado and fold it in off the heat to avoid mushiness, cool the filling slightly so wrappers seal well, and don’t overfill to make certain even crisping. A quick weeknight option is to swap ground beef for the shrimp to make an easy ground beef pizza style filling that keeps prep fast.
Turkey and Sweet Potato Southwestern Egg Rolls
These Turkey and Sweet Potato Southwestern Egg Rolls turn lean ground turkey and roasted sweet potato into a savory, slightly smoky filling with black beans, corn, green chiles, pepper jack, cilantro and lime — rolled in egg roll wrappers and baked or air-fried until crisp for a comforting, hearty appetizer or light entrée.
- 1 lb ground turkey
- 1 cup cooked mashed sweet potato (about 1 medium)
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or thawed frozen)
- 1/3 cup diced roasted red pepper or diced green chiles
- 1/3 cup shredded pepper jack or Monterey jack cheese
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/2 tsp kosher salt (adjust)
- 1/8 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 8–10 egg roll wrappers
- 1 egg beaten or water for sealing
- Olive oil spray or a light brush of oil for baking/air-frying
Heat a skillet over medium heat and add a splash of oil, cook onion and garlic 1 minute then add ground turkey seasoned with chili powder, cumin, smoked paprika, salt and pepper and cook until no longer pink, stir in mashed sweet potato, black beans, corn and roasted pepper to combine and warm through, fold in lime juice, cilantro and cheese off the heat and cool slightly before filling;
place about 1/3 cup filling on each wrapper, roll tightly sealing with beaten egg or water, place seam-side down on a parchment-lined baking sheet, brush or spray lightly with oil and bake at 425°F (220°C) for 12–14 minutes turning once until golden and crisp, or air-fry at 390°F (200°C) for 8–10 minutes flipping halfway.
Tip: Use slightly cooled filling and firm mashed sweet potato to prevent soggy wrappers, don’t overfill and brush with oil for even browning and crispness.
Ground chicken offers similar versatility and flavor profiles, making it a great alternative for this recipe when you want a lighter option with ground chicken dinners.
Low-Carb Lettuce-Wrapped Southwestern Egg Rolls
Swap the egg roll wrappers for crisp lettuce leaves and keep the same smoky-sweet Southwestern filling to make light, low-carb Southwestern Egg Rolls that are perfect for a speedy weeknight meal or party appetizer; lean turkey (or a plant-based substitute) is cooked with mashed sweet potato, beans, corn, chiles, spices and cheese, then spooned into sturdy romaine or butter lettuce cups and served with a tangy lime crema or salsa for dipping.
- 1 lb ground turkey (or ground chicken/plant-based crumbles)
- 1/2 cup cooked mashed sweet potato
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or thawed frozen)
- 1/3 cup diced roasted red pepper or diced green chiles
- 1/3 cup shredded pepper jack or Monterey jack cheese (omit for vegan)
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/2 tsp kosher salt (adjust)
- 1/8 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 8–12 large romaine or butter lettuce leaves, washed and patted dry
- Lime crema or salsa for serving (optional)
Heat a skillet over medium heat with a splash of oil, cook onion and garlic 1 minute then add turkey and spices and cook until no longer pink.
Stir in mashed sweet potato, beans, corn and roasted pepper to warm through, fold in lime juice, cilantro and cheese off the heat and cool slightly.
Spoon about 2–3 tablespoons of filling into each lettuce leaf and fold or roll like a soft taco, serve immediately with lime crema or salsa.
Tip: Use firm, well-drained mashed sweet potato and allow the filling to cool a bit so the lettuce stays crisp and assemble just before serving to prevent sogginess.
Air Fryer Southwestern Egg Rolls With Smoky Chipotle Sauce
Crispy on the outside and packed with a smoky, spicy Southwestern filling, these Air Fryer Southwestern Egg Rolls are a quicker, lighter take on Chili’s classic—filled with seasoned turkey (or beef/plant crumbles), black beans, corn, mashed sweet potato, peppers and cheese, then air-fried to golden perfection and served with a creamy smoky chipotle sauce for dipping.
- 1 lb ground turkey (or ground beef/plant-based crumbles)
- 1/2 cup cooked mashed sweet potato
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or thawed frozen)
- 1/3 cup diced roasted red pepper or diced green chiles
- 1/3 cup shredded pepper jack or Monterey jack cheese (omit for vegan)
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/2 tsp kosher salt (adjust)
- 1/8 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 8–10 egg roll wrappers
- 1–2 tbsp oil for brushing or spraying
- For the chipotle sauce: 1/2 cup sour cream or Greek yogurt, 1–2 tbsp adobo sauce from chipotle peppers (or 1 minced chipotle), 1 tsp lime juice, pinch salt
Heat a skillet over medium heat with a splash of oil and sauté the onion and garlic 1 minute, add the ground meat and spices and cook until browned and no longer pink, stir in mashed sweet potato, beans, corn and roasted pepper to warm through, remove from heat and fold in lime, cilantro and cheese;
place about 2–3 tablespoons of filling on each egg roll wrapper, brush edges with water, roll tightly and tuck ends, brush each roll lightly with oil and air fry at 375°F (190°C) for 8–10 minutes, turning once halfway until golden and crisp.
For the chipotle sauce simply whisk together sour cream, adobo sauce, lime juice and salt to taste, serve warm egg rolls with sauce for dipping.
Tip: Assemble egg rolls on a lightly floured surface and don’t overfill so they seal well; for extra crispness preheat the air fryer, arrange rolls seam-side down with space between them, and spray or brush lightly with oil before cooking.
BBQ Pulled Pork Southwestern Egg Rolls
These BBQ Pulled Pork Southwestern Egg Rolls take the lively flavors of Chili’s favorite and wrap them around smoky, tender pulled pork for a hearty, hand-held appetizer or meal; filled with sweet corn, black beans, roasted peppers, a touch of mashed sweet potato for creaminess, cheddar cheese, and a tangy BBQ finish, then fried or baked until crisp and served with a creamy chipotle-BBQ dipping sauce.
- 1 lb cooked pulled pork (leftover or store-bought), shredded
- 1/2 cup mashed sweet potato
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or thawed frozen)
- 1/3 cup diced roasted red pepper or green chiles
- 1/3 cup shredded cheddar or pepper jack cheese
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/2 tsp kosher salt (adjust)
- 1/8 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 8–10 egg roll wrappers
- 2–3 tbsp your favorite BBQ sauce (plus extra for serving)
- 1–2 tbsp oil for brushing or spraying
- For the sauce: 1/2 cup sour cream or Greek yogurt, 2 tbsp BBQ sauce, 1 tbsp adobo sauce or 1 minced chipotle, 1 tsp lime juice, pinch salt
In a skillet over medium heat add a splash of oil, sauté onion and garlic 1 minute, add shredded pulled pork, chili powder, cumin, smoked paprika, salt and pepper and cook until warmed through, stir in mashed sweet potato, black beans, corn, roasted pepper and 2–3 tablespoons BBQ sauce until evenly coated and heated, remove from heat and fold in lime juice, cilantro and cheese.
Place about 2–3 tablespoons of filling on each egg roll wrapper, brush edges with water, roll tightly and tuck ends, brush each roll lightly with oil and either air-fry at 375°F (190°C) for 8–10 minutes turning once halfway or bake on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes until golden and crisp.
Whisk together sour cream, BBQ sauce, adobo/chipotle, lime juice and salt for dipping and serve hot.
Tip: Don’t overfill the wrappers and seal edges well with water to prevent leaks, preheat your air fryer or oven, arrange rolls seam-side down with space between them and brush or spray lightly with oil for the crispiest result while using leftover pulled pork that isn’t too moist so filling isn’t soggy.
