How to Make Chili's Southwestern Eggrolls like a Pro

Ingredients

• 1 lb Chicken Breast (boneless, skinless, diced)
• 2 Tbsp Olive Oil (for seasoning and cooking chicken)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Chili Powder
• 0.5 tsp Black Pepper
• 0.5 tsp Salt
• 0.5 Onion (medium, diced)
• 1 Jalapeño (seeded and diced)
• 0.5 cup Bell Pepper (any color, diced)
• 2 cloves Garlic (minced)
• 0.5 cup Corn Kernels (frozen or canned, drained)
• 0.5 cup Black Beans (drained and rinsed)
• 1 cup Spinach (fresh, chopped)
• 1 cup Shredded Cheese (cheddar or Mexican blend)
• 8 Egg Roll Wrappers (store‑bought, thawed)
• 2 cup Vegetable Oil (for deep frying)
• 0.5 cup Avocado Ranch Dressing (store‑bought or homemade)

Instructions

1. Season the Chicken

   In a bowl combine diced chicken breast with onion powder, garlic powder, paprika, chili powder, black pepper, salt, and 2 Tbsp olive oil. Mix until the chicken is evenly coated and the color darkens slightly.

   Time: PT5M

2. Cook the Chicken

   Heat the large skillet over medium‑high heat. Add the seasoned chicken and cook, stirring occasionally, until fully cooked through and no longer pink, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium‑high heat

3. Prep the Vegetables

   While the chicken cooks, dice half an onion, one jalapeño (seeded), and ½ cup bell pepper. Mince 2 garlic cloves.

   Time: PT5M

4. Sauté Veggies and Beans

   In the same skillet, add a splash more olive oil if needed, then toss in the diced onion, jalapeño, bell pepper, and minced garlic. Cook 2‑3 minutes until fragrant. Add corn, black beans, and spinach; sauté until spinach wilts, about 3‑4 minutes.

   Time: PT7M

   Temperature: medium

5. Combine Chicken and Cheese

   Return the cooked chicken to the skillet, stir to combine, then sprinkle the shredded cheese over the mixture. Fold gently until the cheese begins to melt.

   Time: PT3M

   Temperature: medium

6. Chill the Filling

   Transfer the filling to a plate, spread it out, and cover with plastic wrap. Refrigerate for at least 30 minutes to firm up.

   Time: PT30M

7. Assemble Egg Rolls

   Lay an egg roll wrapper on a clean surface. Place about 2‑3 Tbsp of chilled filling near the bottom corner, fold the corner over, fold in the sides, and roll tightly. Seal the top edge with a dab of water.

   Time: PT10M

8. Fry the Egg Rolls

   Heat vegetable oil in a deep frying pan to 350°F (175°C). Carefully lower a few egg rolls into the oil and fry until golden brown, turning once, about 3‑4 minutes per side.

   Time: PT8M

   Temperature: 350°F

9. Drain and Serve

   Remove egg rolls with tongs and place on paper towels to drain excess oil. Serve hot with avocado ranch dressing.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Olive Oil: Vegetable Oil
• Instead of Onion Powder: Finely minced onion
• Instead of Garlic Powder: 2 cloves fresh garlic
• Instead of Paprika: Smoked Paprika
• Instead of Chili Powder: Cayenne pepper (use less)
• Instead of Black Pepper: White Pepper
• Instead of Salt: Sea Salt
• Instead of Onion: Shallots
• Instead of Jalapeño: Serrano pepper
• Instead of Bell Pepper: Roasted red pepper
• Instead of Garlic: Additional garlic powder
• Instead of Corn Kernels: Fresh corn
• Instead of Black Beans: Pinto beans
• Instead of Spinach: Kale
• Instead of Shredded Cheese: Dairy‑free cheese
• Instead of Egg Roll Wrappers: Small flour tortillas (tortilla dough)
• Instead of Vegetable Oil: Canola oil
• Instead of Avocado Ranch Dressing: Plain ranch mixed with mashed avocado

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Spatula
• Deep Frying Pan
• Tongs
• Plate for Chilling
• Paper Towels
• Refrigerator

Critical Steps — Do Not Skip

• Season the chicken evenly with spices and olive oil.
• Cook the chicken until fully done without over‑cooking.
• Chill the filling to firm it up before wrapping.
• Seal the egg roll wrappers tightly to avoid oil leakage.
• Fry at the correct oil temperature (350°F) for a golden crust.

Chef Tips from the Video

• Use a high smoke‑point oil like canola for a cleaner fry.
• Add a pinch of smoked paprika to the chicken for extra depth.
• Serve with a squeeze of fresh lime over the avocado ranch for brightness.

Troubleshooting

Storage

Refrigerator: Store cooked egg rolls in an airtight container for up to 3 days.

Freezer: Freeze un‑fried assembled rolls on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Re‑heat from frozen.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling up to the chilling step and store in the fridge for up to 24 hours.
• Assemble the rolls a few hours ahead and keep them covered; fry just before serving.

Frequently Asked Questions