Southwest Egg Rolls Better Than Chili’s: A Healthy Copycat
Includes the recipe for Avocado Ranch, the perfect dipping sauce for Southwest Egg Rolls
Am I the only one who is a total sucker for the Chili’s Triple Dipper? 
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When I make it there, the Southwestern Egg Rolls are a non-negotiable, “must have” part of the triple dipper! But I finally figured out how to make them at home. Dare I say-they actually taste *better* than the restaurant version.
I like to deep fry mine in beef tallow, but you can air fry or bake them too!
These hit that restaurant craving every time. SO. FREAKING.GOOD!
These egg rolls are giving those Chili’s ones a run for their money. Seriously, we’re talking real ingredients here. No weird preservatives or artificial flavors. Just fresh, wholesome stuff that tastes way better. Whether you deep fry them for that crispy, crunchy goodness or air fry them for a lighter option, you’ll still end up with something absolutely delicious.
Now let’s talk about cooking them. If you’re looking for that deep-fried crispiness, beef tallow is the way to go. It’s a little more old-school, but it makes everything taste amazing. Plus, it’s got a higher smoke point than most oils, so it’s actually a good choice for frying. If you’re trying to keep things lighter, the air fryer will still give you that satisfying crunch with way less oil. It’s a win either way.
TIME SAVING TIP!
When the garden is hopping or if there is just a deal on bell peppers, we use this chopper and freeze them. Also a great way to put the kids to work! Then I can grab them out when needed instead of having peppers go bad in the fridge.
The Good Stuff Ingredient Swaps
Before we get to the egg rolls, let’s talk about all of the good stuff ingredients!
- The Mayonnaise: We like swap out standard mayo for Chosen Foods Mayonnaise or our homemade mayonnaise for the their excellent ingredients!
- The Cheese: Simple Swap: Pre-shredded cheese in bags often contains potato starch or cellulose to keep it from sticking. For the creamiest, “clump-free” sauce, I recommend shredding your own organic cheddar or gouda from the block!
- The Ranch Seasoning: Instead of buying those premade packs filled with who knows what, try making The Best Homemade Ranch Seasoning. I make up a HUGE batch at once and keeps it in a jar for whenever that ranch craving strikes!
- Tortilla Shells: Homemade tortillas are awesome, but luckily Siete makes a clean ingredient taco shell for a great store bought option!
- Avocado:Not really a swap, because fresh avocados are always amazing! But if you have a hard time waiting for them to be the perfect ripeness I highly recommend trying Avocado Now’s squeezable tube of avocados or guacamole. No more waiting for the avocado to be ripe and missing that 20 minute window! Or when you don’t need a whole avocado, so the rest of it ends up browning and going to waste. This way you can use as little or as much as you need! Not sponsored by Avocado Now….but maybe I should be lol! Hey “Avocado Now”…Call Me! 😉
This post contains affiliate links.
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Directions
- Make Avocado Ranch
- Mix together all of the ingredients for the avocado ranch. The avocado should be completely mashed before mixing. This is the “tube” I used instead of using avocado, this stuff is awesome! Whisk until smooth. Refrigerate the ranch until ready to use.
- Assemble and Fry Southwest Egg Rolls
- Combine all of the egg roll ingredients, except the tortilla shells and the avocado oil/beef tallow.
- Put about 1/2 cup filling on each shell, I like to put it off to the side a little bit to make rolling easier.
- Fold the 2 short ends in, then the first long side closest to the filling.
- Continue rolling from here keeping it nice and tight. You can put a toothpick in the last folded edge to help secure if needed.
- From here, you have a couple of options:
Deep fry: Fry at 350′ in a deep fryer for 2 minutes per side, we like to use beef tallow in our deep fryer. Transfer to paper towel lined plate to cool. After cooled, remove the toothpick if one was used.
Fry in a skillet: Pour oil to a depth of around 1/2 inch in a cast iron skillet. We use avocado oil or beef tallow. Heat to 350′. Place egg rolls seam side down and cook 2 minutes per side. Transfer to paper towel lined plate to cool. After cooled, remove the toothpick if one was used.
Air fryer– Spritz with avocado oil. Air fry at 375′ for 8 to 10 minutes, flipping 1/2 way through. Keep an eye on this, all air fryers heat a little differently. After cooled, remove the toothpick if one was used. - Serve with avocado ranch dip and ENJOY!
Southwest Egg Rolls with Avocado Ranch Better Than Chili's: A Healthy Copycat
If you’re a fan of Southwest flavors and crispy bites of pure joy, then these homemade Southwest egg rolls are about to become your new obsession. Forget about the junk you get at restaurants—these rolls are packed with all the good stuff: chicken, black beans, spinach, cheese, and more! And the best part? You get to choose how you cook them! Whether you’re deep frying them in beef tallow for that perfect golden, crispy crunch or popping them in the air fryer for a lighter, healthier twist, you’re in for a serious treat.
Ingredients
- AVOCADO RANCH INGREDIENTS
- 1/2 cup smashed avocado
- 1/2 cup mayonnaise
- 1/4 cup whole buttermilk
- 1 tablespoon ranch dressing mix
- SOUTHWEST EGG ROLL INGREDIENTS
- 2 cups diced or shredded cooked chicken
- 1/4 cup finely chopped red bell pepper
- 2 tbsp sliced green onions
- 1 tablespoon finely chopped pickled jalapeños
- 1.5 cups shredded pepper jack, Monterey Jack, or cheese of choice
- 1/2 cup drained and rinsed canned black beans
- 1/2 cup finely chopped fresh baby spinach
- 1 1/2 tablespoons taco seasoning
- kosher salt to taste, if your taco seasoning has a lot of sodium, this might not be necessary
- 8 (8 inch) flour tortillas
Instructions
AVOCADO RANCH
1. Mix together all of the ingredients for the avocado ranch. The avocado should be completely mashed before mixing. This is the "tube" I used instead of using avocado, this stuff is awesome! Whisk until smooth. Refrigerate the ranch until ready to use.
SOUTHWEST EGG ROLLS
1. Combine all of the egg roll ingredients, except the tortilla shells and the avocado oil/beef tallow.
2. Put about 1/2 cup filling on each shell. Fold the 2 short ends in, then the first long side closest to the filling. Continue rolling from here keeping it nice and tight. You can put a toothpick in the last folded edge to help secure if needed.
3. From here, you have a couple of options:
Deep fry: Fry at 350' in a deep fryer for 2 minutes per side, we like to use beef tallow in our deep fryer. Transfer to paper towel lined plate to cool. After cooled, remove the toothpick if one was used.
Fry in a skillet: Pour oil to a depth of around 1/2 inch in a cast iron skillet. We use avocado oil or beef tallow. Heat to 350'. Place egg rolls seam side down and cook 2 minutes per side. Transfer to paper towel lined plate to cool. After cooled, remove the toothpick if one was used.
Air fryer- Spritz with avocado oil. Air fry at 375' for 8 to 10 minutes, flipping 1/2 way through. Keep an eye on this, all air fryers heat a little differently. After cooled, remove the toothpick if one was used.
Serve with avocado ranch dip and ENJOY!
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