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These Southwestern Egg Rolls are a family favorite – filled with chicken, corn, beans, spinach and tex-mex spices. Serve with Avocado Ranch Dipping Sauce.

These Southwestern Egg Rolls are a family favorite - filled with chicken, corn, beans, spinach and tex-mex spices. Serve with Avocado Ranch Dipping Sauce.

Originally posted November 2, 2007 – With New Year’s Eve coming up, I thought I’d re-share one of my very favorite appetizers – these Southwestern Egg Rolls. I have been making these for so long now, and they are always on the top of the request list from my husband. I have included directions below for frying or baking these. I prefer frying them (duh) but they work out great if you want to bake them as well. This is an appetizer recipe that will be a hit at any party!

I’ve only been married just under 2 years. (Our anniversary is on the 11th!) I think back to my single days, and to dating, and to what I would do to win the heart of whatever boy it was that I was interested. I have always believed that the way to a man’s heart is through his stomach. And I had my “special” meal I would serve when I was trying to win the heart of a suitor. Maybe for others, this would be Cider Glazed Lamb Chops, or Grilled Rib Eye Steaks with Parsley Garlic Butter. But not for me!! My go-to recipe – the one I knew would impress – was always Southwestern Egg Rolls. Yes, you read that correctly. Like the ones they serve at Chili’s. No, ladies and gentlemen – this is not a gourmet meal by any means, but let me assure you – it worked every time. This recipe has never failed to impress for me. It’s what I made for my husband the first time I cooked for him – so it obviously worked!!

These Southwestern Egg Rolls are a family favorite - filled with chicken, corn, beans, spinach and tex-mex spices. Serve with Avocado Ranch Dipping Sauce.

This is really easy to put together, and the best part about it is that it can be assembled ahead of time and then just cooked before serving. In fact, they are even better if they spend some time in the refrigerator first.
Filled with chicken, corn, black beans, spinach and a whole lot more, these Southwestern Egg Rolls are an appetizer that will become the hit of the party!
I got this recipe from my sister, but if you do a google search, you will come up with hundreds of recipes. Most of them are basically the same, so you really can’t go wrong. Don’t skip on the dipping sauce, though, and don’t think that some bottled dressing will substitute, because then you will really be missing out! The recipe says to fry these, but I like to fry them for only a minute or two on each side, put them on a baking sheet, and then let them spend 15-20 minutes in the oven. My other hint is about the tortillas. I used to always make these with the normal flour tortillas you buy at the grocery store, but then my husband introduced me to some tortillas (I find them at Costco) that are raw flour tortillas. You just cook them for a few minutes on each side and then you have fresh tortillas. I think I like these better for a few reasons. First, you can just under-cook them, which makes them easier to work with and they continue to cook during the fry/bake. Secondly, they are a lot thinner than the normal pre-made tortillas. And third – they just taste a whole lot better!!

I made these for a bridal shower a few weeks ago, and they passed with flying colors. In fact, my mother-in-law threw the shower and asked me to specifically bring these.
These Southwestern Egg Rolls are an appetizer that will become a fast favorite.

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Southwestern Egg Rolls with Avocado Ranch Dipping Sauce
Prep time
Cook time
Total time
These Southwestern Egg Rolls are a family favorite - filled with chicken, corn, beans, spinach and tex-mex spices. Serve with Avocado Ranch Dipping Sauce.
Serves: 10 halves
Egg Rolls
  • 1 tablespoon vegetable oil
  • 1½ lbs boneless, skinless chicken breasts,cut into small bite-sized pieces
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced green onion
  • ½ cup frozen corn
  • ¼ cup canned black beans, drained and rinsed
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced jalapeños
  • ½ tablespoon fresh parsley, minced
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • dash of cayenne pepper
  • ¾ cup shredded Monterey Jack cheese
  • 5 8-inch flour tortillas
  • vegetable oil, for frying
Avocado Ranch Dipping Sauce
  • ¼ cup smashed, fresh avocado (about half of an avocado)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon buttermilk
  • 1½ tablespoons white vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon dried parsley
  • ⅛ teaspoon onion powder
  • dash of dried dill weed
  • dash of garlic powder
  • dash of pepper
For the Egg Rolls:
  1. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked thorough. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened.
  2. Add the corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne pepper. Cook the mixture for 5 minutes. Remove from the heat and stir in the Monterey Jack cheese.
  3. Wrap the tortillas in a clean, lightly moist cloth. Microwave on high for approximately 1 minute, until soft and pliable.
  4. Spoon equal amounts of the mixture into each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls in a dish or on a baking sheet, cover with plastic wrap, then refrigerate until cold. (I think they are best when they are refrigerated for 24 hours.)
  5. When ready to cook, place a cooling rack on top of a baking sheet and preheat the oven to 350ºF.
  6. Heat about 1-inch of vegetable oil in a heavy skillet until about 350º. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fried, transfer them to the oven to bake for about 15 minutes, until heated through.
  7. Alternately, you can just bake these - spray the tops with nonstick cooking spray then bake until warmed through and the tortillas are crispy, 20-25 minutes.
  8. Cut each egg roll in half and serve with the Avocado Ranch Dipping Sauce.
For the Avocado Ranch Dipping Sauce:
  1. Combine all of the ingredients and mix well. Keep refrigerated.


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33 Responses to Southwestern Egg Rolls

  1. Brilynn says:

    I definitely try to win people over with cooking/baking, it’s the only weapon I’ve got! And I think I’m about to steal your recipe and add it to my repertoire…

  2. Mommy Chef says:

    I can attest that a way to a man’s heart is through his stomach.And those look amazing.

  3. Courtney says:

    oh my goodness i am going to have to try these i love love love the southwest eggrolls at chilis. my 2 year anniversary is the 19th, congrats and have a wonderful day 🙂

  4. Anh says:

    What an interesting recipe! It is new to me! Thanks for sharing my friend!

  5. kellypea says:

    The list of ingredients on these is perfect. And we’re hooked on the raw tortillas you mentioned. They last quite a long time and we cook them as we need them. Your “egg rolls” look really tasty!

  6. Shandy says:

    Deborah, The raw tortillas are a great idea! What is even better is that I have a Costco that just opened for business today and is only 15 minutes from my home. It’s really strange though, because I live in the country. Your egg rolls will be a complete hit at my home and I’ll let you know how much everyone liked them after they are made =D

  7. Valli says:

    We will be having a pot luck coming up soon. Consider these delicious tried and true rolls to be on the menu!!!

  8. Shawnda says:

    I could say that my husband would love that I found this recipe but I’d be lying. I don’t think that *I’ve* ever ordered anything else but these eggrolls at Chili’s 🙂

  9. glamah16 says:

    Oh my. They look so good and satisfying. I agree thats how I try to win my men(past:-) and thats how I got my current one. It may be old fashioned but it works. My non cooking girlfriends and family members agree that they need to brush up on their skills.

  10. Mademoiselle Emilie Eats says:

    These sound so good! I’m not complaining if they’re gourmet or not.
    I’m going to look for those tortillas, thanks for sharing.

  11. April says:

    Can I just say that I love you?! These are my absolute favorite thing!!!

  12. Beth G. says:

    I can’t wait to make these!! This is one of my favorite eat-out items 🙂

  13. Marie says:

    Those egg rolls look fantastic. It’s my husband and mine’s 7th anniversary on the 11th of this month too!

  14. Chris says:

    Holy moly! I am so excited for these. The SW Egg Rolls are what I order when/if I go to Chilis and now you have provided me with the recipe. woohoo! Thanks!

    (Happy early anniversary!)

  15. Nora B. says:

    Hi Deborah,
    Thanks for dropping my by blog.

    These egg rolls and the dipping sauce sounds like good party food or even for a picnic. Although there are lots of recipes for this like you said, it’s good to use one that’s tried & tested by you & your sis. I’m also not familiar with this, so thanks for teaching me something new. I’m sure that my it will be popular in this household.

    How wonderful that you will be celebrating your 2nd anniversary – congratulations!

  16. Shayne says:

    I love these and my friend Amy made them vegetarian but the recipe is about the same. it is too bad that I am the only one that will eat them. the filling is also very good on corn chips like nachos too.

  17. Susan says:

    Hi! I made these tonight for my family of 6. This is the first thing that we ordered when we would go to Chilis in the U.S. We are now missionaries in Nassau and there is no way we could afford Chilis if there was one (there isn’t). These were absolutely awesome. They look and taste exactly like the real thing. My family was impressed. Thank you so much for taking the time to research and develop this recipe. God Bless You~


  18. Mikeys Momma says:

    As a classically trained chef, I ran across your site and said I’ll try those…and I have to say WAY TO GO!!!! They were delicious~ I would have never known you were not a TRUE chef if you had not said so….Keep up the amazing work!

  19. Maven MOmma says:

    I have made these a LOT!!! They are INCREDIBLE and the HIT of every party I bring them too!

  20. Liz says:

    Lots of ingredients, but they really sound good. Thank you and Happy New Year to you and your family.

  21. Jennifer says:

    Your recipes is perfect for NYE. The dips look so yummy. Must make for sure!

  22. Chels R. says:

    Mmm, these look amazing. They remind me of a version on Kevin and Amanda’s site made with wonton wrappers. So so good!

  23. Kristin says:

    Looks amazingly easy and delicious! Southwestern Egg Rolls One of my favorites recipes.

  24. Teresa says:

    I love anything Southwestern or Tex-Mex and these sure look delectable.

  25. kelly says:

    These were incredible!

  26. Lisa says:

    Made these tonight and they are awesome!!!

  27. Johanna says:

    i made these a few days ago. They were a huge hit! I would suggest making the avocado ranch dip a day ahead, which I did. It was very mayonnaisy and ranchy when I made it, but the flavors blended well and it was much better the next day. I doubled the recipe and doubled the dip. Had way too much dip leftover.

    A keeper! Thanks!

  28. Grace says:

    Would these work to make them with regular egg roll wrappers instead of tortillas?

  29. Amy says:

    Have you tried freezing these? I’ve made these multiple times (baked and fried) but I want to freeze them to give to my brother for his family and new baby so they can pop them in the oven for an easy dinner. Would I freeze them after I fry and cool them?

    • Deborah says:

      I have refrigerated them for a day or so before frying them, but I haven’t tried freezing them myself. I did have a friend that would freeze them (not frying first) and then just baking them when they were going to eat them. I’m guessing you could also fry them after freezing them, but then again, it wouldn’t make it the easiest freezer meal. (But they are great just baked instead of fried!)

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