Chili’s Southwest Egg Rolls have carved a niche for themselves in the hearts of many, thanks to their crispy exterior and a delectable fusion of flavors inside. This recipe brings the beloved appetizer right into your kitchen, allowing you to recreate the magic of Chili’s with ingredients you likely already have on hand. Perfect for gatherings, game nights, or as a savory family snack, these egg rolls are a crowd-pleaser that never disappoints.
Why You’ll Love Southwest Egg Rolls
You’ll adore this recipe for its perfect mimicry of Chili’s signature appetizer, delivering a blend of spicy, savory, and sweet flavors wrapped in a crispy shell. It’s an adventure in taste, offering a homemade twist on a restaurant favorite. Moreover, it’s versatile, allowing for various substitutions and variations to suit dietary preferences or just to shake things up a bit.
Expert Tips and Tricks
- Achieving the Perfect Crisp: Fry the egg rolls in hot oil (350°F) to ensure they’re golden and crispy without being greasy.
- Seal Them Right: Use a dab of water or egg wash to seal the edges of the wrappers to prevent them from opening while frying.
- Drain Well: After frying, let the egg rolls drain on a wire rack or paper towels to remove excess oil.
Recipe Variations and Possible Substitutions
- Protein: Substitute chicken with tofu, shrimp, or leave it out for a vegetarian option.
- Vegetables: Feel free to swap in or add other vegetables like bell peppers or zucchini.
- Spice Level: Adjust the amount of jalapeños or add hot sauce to customize the heat to your liking.
Serving and Pairing Suggestions
Serve these egg rolls with a side of avocado cream sauce, ranch dressing, or salsa for dipping. They pair wonderfully with a light salad, coleslaw, or a corn salsa for a complete meal. For drinks, consider a cold beer, margarita, or a refreshing iced tea.
Storage and Reheating Tips
Store leftover egg rolls in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F until they’re hot and crispy again. Freezing is also an option for longer storage; just thaw before reheating.
Recipe FAQs
- Can I bake these egg rolls instead of frying? Yes, brush them with a bit of oil and bake at 425°F for 15-20 minutes, flipping halfway through.
- What kind of wrappers should I use? Use egg roll wrappers, which are larger and thicker than spring roll wrappers, for the best results.
Chili's Copycat Southwest Egg Rolls
Crave-worthy and irresistibly crispy, these Chili's Copycat Southwest Egg Rolls pack a flavorful punch with a spicy chicken and veggie filling, perfect for parties or a family snack. Easy to make and even easier to disappear!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded Mexican cheese blend
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped onion
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 12 flour tortillas (6-inch)
- Oil, for frying
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, cheese, black beans, corn, red bell pepper, onion, cilantro, chili powder, cumin, salt, pepper, and garlic powder. Mix well to ensure the ingredients are evenly distributed.
- Assemble the Egg Rolls: Lay a tortilla flat on a clean surface. Place about 2 tablespoons of the filling on the lower third of the tortilla. Fold in the sides and roll the tortilla tightly around the filling. Secure the edge with a dab of water to seal. Repeat with the remaining tortillas and filling.
- Fry the Egg Rolls: Heat oil in a deep fryer or large pan to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-5 minutes. Drain on paper towels.
- Serve: Serve the egg rolls hot with your choice of dipping sauce.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 377mgCarbohydrates: 32gFiber: 3gSugar: 1gProtein: 13g
