Southwest Eggrolls with Avocado Dipping Sauce {Chili's Style}
Prep time
Cook time
Total time
Every time I make these Southwest Eggrolls they are a hit. And this copycat recipe gets you pretty darn close to the Chili's restaurant version.
Recipe type: Appetizer
Cuisine: Mexican
  • 1 boneless skinless chicken breast, grilled & shredded
  • 1 Tbl. canola oil
  • 2 Tbl. red onion, fine diced
  • 2 Tbl. scallions, minced
  • ⅓ cup frozen corn
  • ¼ cup canned black beans, rinsed and drained
  • 2 Tbl. frozen spinach, thawed and drained
  • 2 Tbl. diced mild green chiles
  • ½ Tbl. minced fresh cilantro
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • ¼ tsp. salt
  • 1 dash cayenne pepper
  • ¾ cup shredded monterey jack cheese
  • 5 seven inch flour tortillas
Dipping Sauce…
  • ¼ cup smashed fresh avocado (about half of an avocado)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 Tbl. buttermilk
  • 1½ tsp. white vinegar
  • ⅛ tsp. salt
  • ⅛ tsp. dried parsley
  • ⅛ tsp. onion powder
  • 1 dash garlic powder
  • 1 dash pepper
  • 2 Tbl. chopped tomatoes
  • 1 Tbl. chopped onion
  • 1 Tbl. scallions
  1. Preheat barbecue grill to high heat.
  2. Rub the chicken breast with canola oil, season with salt & pepper, then grill for 4 to 5 minutes per side or until done.
  3. Cover & set chicken aside.
  4. Preheat 1 tablespoon of canola oil in a medium-size skillet over medium-high heat.
  5. Add the red onion and scallion and sauté for a couple minutes until tender.
  6. Dice the cooked chicken into small cubes and add it to the pan.
  7. Add the corn, black beans, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt, and cayenne pepper to the pan.
  8. Cook for another 4 minutes.
  9. Stir well so that the spinach separates and is incorporated into the mixture.
  10. Remove the pan from the heat and add the cheese.
  11. Stir until the cheese is melted.
  12. Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
  13. Spoon approximately one-fifth of the mixture into the center of a tortilla, about ⅓ cup.
  14. Fold in the ends and then roll the tortilla over the mixture.
  15. Roll the tortilla very tight, then pierce with a toothpick to hold together.
  16. Repeat with the remaining ingredients until you have five eggrolls.
  17. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
  18. Overnight is best.
  19. Preheat 4-6 cups of oil to 375 degrees.
  20. Deep fry the eggrolls 2 at a time in the hot oil for 5-6 minutes until deep brown.
  21. Remove to paper towels or a rack to drain for about 2 minutes.
  22. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Dipping sauce...
  1. Combine all of the ingredients in a small bowl and chill.
  2. Garnish the dipping sauce with the chopped tomato, onion, and scallions.
Eggrolls can be kept warm or reheated in the oven.
Recipe by Lemony Thyme at