,

Air Fryer Chili’s Southwest Egg Rolls

Jump to Recipe

Chili’s Southwest Egg Rolls are a mash-up of Tex-Mex and classic takeout: crispy wrappers stuffed with chicken, black beans, corn, peppers, and melty cheese, usually served with a creamy avocado ranch-style dip. This air-fried copycat keeps the signature crunch and bold filling while cutting down on oil and mess, making them more weeknight-friendly without losing what makes the original addictive.

Why You’ll Love Chili’s Copycat Southwest Egg Rolls

They hit multiple cravings at once—crunchy outside, creamy-cheesy inside, smoky spices, and a little kick—plus they’re easy to batch-cook and reheat well. Air frying makes them fast and consistent, and you can prep the filling ahead so assembly feels simple. They’re ideal for game day, parties, or a “better-than-takeout” dinner with a dip situation.

Expert Tips and Tricks

  • Dice everything small and evenly (especially peppers/onion) so the rolls pack tight and slice clean.
  • Cool the filling before rolling; hot filling creates steam that can split wrappers and soften the shell.
  • Don’t overstuff—overfilling causes blowouts and leaks cheese into the basket.
  • Roll tightly like a burrito: tuck, pull back snug, then roll forward to remove air pockets.
  • Seal with a flour-water paste (or beaten egg) and press firmly; the seam should sit underside-down in the fryer.
  • Lightly oil the outside (spray or brush) to help browning and crisping in an air fryer.
  • Cook in a single layer with space between; crowding = steaming.
  • Flip halfway and re-spray lightly if they look dry.

Recipe Variations and Possible Substitutions

  • Chicken: swap in shredded rotisserie chicken, cooked ground chicken, or leftover grilled chicken.
  • Beans: black beans are classic; pinto beans work too. Rinse and dry well to avoid watery filling.
  • Veg: add diced jalapeño, poblano, or a handful of chopped spinach (squeeze dry).
  • Cheese: pepper jack for heat, cheddar for sharper flavor, or a Mexican blend.
  • Spice: add chipotle powder for smokiness or a pinch of cayenne for more heat.
  • Gluten-Free: use gluten-free egg roll wrappers if you can find them (many markets don’t carry them) or use corn tortillas and make “Southwest flautas” instead; air fry the same way, just shorter cook time.
  • Dairy-Free: use dairy-free shredded cheese and a dairy-free ranch/avocado dip (or salsa + guac).
  • Vegetarian: omit chicken and increase beans/corn; add sautéed mushrooms for savory depth.

Serving and Pairing Suggestions

Serve these hot with a creamy avocado ranch dip (or cilantro-lime crema) plus pico or salsa for brightness. For a full spread, pair with tortilla soup, a simple shredded lettuce salad with lime vinaigrette, or Mexican rice. Drinks that work: lime sparkling water, iced tea, or a tart citrusy mocktail to cut the richness.

Storage and Reheating Tips

  • Refrigerate cooked egg rolls in an airtight container up to 3–4 days.
  • Freeze cooked egg rolls on a tray until solid, then bag; freeze up to 2 months.
  • Reheat (best): air fryer at 350°F for 4–6 minutes (fridge) or 8–12 minutes (frozen), flipping halfway.
  • Oven/toaster oven: 375°F for 8–12 minutes (fridge) or 15–18 minutes (frozen).
  • Microwave: works in a pinch (30–60 seconds) but softens the shell—finish in air fryer 2–3 minutes to re-crisp.
  • Store dip separately; it’s best within 2–3 days.

Recipe FAQs

  • Can I make these ahead of time? Yes—make the filling up to 2 days ahead, then roll and cook when ready, or roll and refrigerate (covered) for up to 24 hours.
  • Why are my egg rolls splitting? Filling is too hot, wrappers are drying out, or you overstuffed. Cool filling fully and keep wrappers covered with a damp towel.
  • How do I keep them from getting soggy? Don’t crowd the air fryer, spray lightly with oil, and let them cool on a rack (not a plate).
  • Can I bake instead of air fry? Yes—brush or spray with oil and bake at 400°F for 12–16 minutes, flipping halfway.
  • What dip is closest to Chili’s? A creamy avocado ranch-style dip—ranch + mashed avocado + lime + cilantro gets you very close.
Air Fryer Chili's Southwest Egg Rolls

Air Fryer Chili's Southwest Egg Rolls

Yield: 10 egg rolls
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Chili’s Copycat Southwest Egg Rolls (air fried) are crispy, cheesy Tex-Mex rolls with chicken, beans, corn, and a creamy avocado ranch dip.

Ingredients

  • 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)

Avocado Ranch Dip

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Preheat the air fryer. Set to 380°F and preheat for 3–5 minutes (if your model requires it).
  7. 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.
  8. 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.
  9. Rest briefly, then serve. Let them sit 2 minutes (the filling sets and gets less lava-hot). Serve with avocado ranch dip.

Notes

  • Pat beans and corn dry before mixing to avoid a wet filling.
  • Keep wrappers covered so they stay pliable and don’t crack while rolling.
  • If you want extra crunch, air fry 1–2 minutes longer, but watch for cheese leaks.
  • For cleaner slicing, rest 5 minutes, then cut with a sharp serrated knife.

    • Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 557Total Fat: 32gSaturated Fat: 13gUnsaturated Fat: 19gCholesterol: 104mgSodium: 790mgCarbohydrates: 37gFiber: 5gSugar: 3gProtein: 31g
    © Chasety.com
    Cuisine: Tex-Mex / Category: Appetizers

    Recent Posts

    Skip to Recipe