chilis egg rolls recipe

Written ByJenny Smyth Posted on
chilis egg rolls recipe
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The Best chilis egg rolls recipe

I’ve been making Chili’s egg rolls recipe for years, and it’s always a hit with my family. The dish originated in China, where egg rolls are a staple snack.

The recipe I use is a modified version of the original, with a twist of American flavors. The egg rolls are crispy on the outside and soft on the inside, filled with shredded chicken, cabbage, carrots, and spices.

When I take them out of the oven, the aroma fills the house and everyone knows dinner is ready. My kids love helping me assemble the egg rolls, and they’re always excited to eat them.

As for me, I love how easy this recipe is to make and how versatile it is – we can have it as an appetizer, side dish, or even as a main course. Plus, it’s a great way to get some veggies into our diet without feeling like we’re eating salad.

My husband appreciates how well this recipe freezes, so we can make a big batch and enjoy it throughout the week. In fact, it’s become one of our go-to meals when we have friends over or need something quick for a weeknight dinner.

Chili's Egg Rolls

Chili’s Egg Rolls

4.9 from 1163 votes

Crispy, golden egg rolls filled with a savory blend of seasoned ground beef, black beans, corn, and melted cheese, inspired by the popular Chili’s appetizer. These homemade egg rolls are baked or fried until perfectly crunchy and served with a creamy avocado ranch dipping sauce.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Filling

1 lb ground beef
1 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup shredded Mexican blend cheese
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and black pepper to taste

For the Egg Rolls

12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil for frying (or cooking spray for baking)

For the Dipping Sauce

1/2 cup sour cream
1/4 cup mayonnaise
1/2 avocado, mashed
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/4 teaspoon salt

👨‍🍳Directions

1Heat a large skillet over medium-high heat.
2Add the ground beef and cook, breaking it apart, until browned and no longer pink, about 6 to 8 minutes.
3Drain any excess fat.
4Reduce heat to medium.
5Add the diced onion and minced garlic to the skillet and cook until softened, about 2 minutes.
6Stir in the black beans, corn, chili powder, cumin, paprika, cayenne, salt, and pepper.
7Cook for 2 more minutes until heated through.
8Remove the skillet from heat and let the mixture cool for 5 minutes.
9Stir in the shredded cheese until well combined.
10Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
11Place about 2 tablespoons of the filling in the center of the wrapper.
12Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
13Brush the top corner with beaten egg to seal.
14Repeat with the remaining wrappers.
15For frying: Heat about 2 inches of vegetable oil in a deep pot to 350°F.
16Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3 to 4 minutes.
17Drain on paper towels.
18For baking: Preheat oven to 400°F.
19Place egg rolls seam-side down on a parchment-lined baking sheet, spray with cooking spray, and bake for 12 to 15 minutes, flipping halfway, until golden and crisp.
20While the egg rolls cook, prepare the dipping sauce.
21In a small bowl, mix together sour cream, mayonnaise, mashed avocado, lime juice, garlic powder, and salt until smooth.
22Serve the egg rolls warm with the sauce.

🔧Equipment

Large skillet
Mixing bowls
Baking sheet
Parchment paper
Deep fryer or large pot (for frying)
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 480mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 15g

📝Notes

For a spicier filling, add an extra pinch of cayenne or a diced jalapeño. The egg rolls can be assembled a day ahead and refrigerated before cooking. To reheat leftovers, place in a 375°F oven for 5 to 7 minutes to restore crispness.

Watch Video Of How Chili’s Egg Rolls Works

These chili’s egg rolls are always a good idea for any occasion because they are easy to make and everyone loves them. They work well for family gatherings because you can double the recipe and they disappear fast.

I have brought them to potlucks and barbecues and they are always the first thing to go. To store leftovers, keep them in an airtight container in the fridge for up to three days.

Reheat them in the oven at 350 degrees for about 10 minutes to bring back the crunch. You can serve them as an appetizer or a main dish with a side salad.

I often make extra to have on hand for quick lunches or snacks during the week.

❓ Frequently Asked Questions About Chili’s Egg Rolls

1. What type of meat can I use in place of chicken?

You can use beef, pork, or even shrimp in place of chicken. Just be sure to adjust the cooking time accordingly if you’re using a different type of meat.

2. Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls up to 24 hours in advance and store them in the refrigerator until you’re ready to cook them.

3. How do I keep the egg rolls crispy?

To keep the egg rolls crispy, you can brush them with a little bit of oil before baking or frying them.

4. Can I freeze these egg rolls?

Yes, you can freeze these egg rolls for up to 3 months. Simply thaw them overnight in the refrigerator before cooking.

5. What if I don’t have vegetable oil for frying?

You can use peanut oil or canola oil as a substitute for vegetable oil.

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