Chili's Southwest Egg Rolls

I made these for my daughters 18th birthday party and they were a hit. It took a little bit of time but worth it. I quadrupled the recipe and didn't use the toothpicks to close them. Instead I mixed 1/4 cup hot water with a heaping tablespoon on flour and made a thick paste and when rolling them up put the paste on inside edge and then put them on a wax paper lined cookie sheet seam side down. then when they were all rolled covered the top with another peace of wax paper( some people had problems with them sticking to plates and such) then covered the whole cookie sheet with plastic and popped them in the freezer overnight. Not only did they not stick to anything but the "paste " thing really worked! No tooth picks to contend with and the frying was a breeze. they were beautiful. My daughter even thought I bought them! I also want to note the flour water paste did not effect the taste. I figured the tortilla is pretty much mostly flour and water anyway. Also, not one of the 30 egg rolls i fried came undone! Great recipe and I will definitely make them again.

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These were great! At first I was a little taken by the long list of directions, but I already had cooked chicken in the fridge and all the other steps went by quickly. It was much less time consuming than I expected. I skipped freezing these and also opted not to deep fry them. Instead I layed them out on a baking sheet, brushed them with canola oil, and baked them at 350 for 20 mins. They came out crispy and delish!

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OMG!! I have been looking for a recipe similar to chili's. This one definetely hit the spot. My family could barely tell the difference. I did use eggroll wrappers for mine, only b/c they are easier to work with. They just come out a little crispier, not much difference,

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I found this recipe on Top Secret Recipes years ago and everybody absolutely loves them! Although it's a lot of work, these eggrolls are so worth it. I usually make 5 or 6 batches at once and freeze some for another day.

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Great egg rolls. I made as written and we loved them. I made the sauce ahead of time and chilled but it was not as thick when I took it out of the frig. Not sure if it was because I used low fat mayo, sour cream and milk. Loved this and will have many times again.

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I am in love with this recipe now. I used the same ingredients, but adjusted the amounts and ended up with about 20 egg rolls. I also chose to bake them instead of frying. I did have problems with the texture of the dipping sauce, but I'm going to blame the avocados for now. The taste was spot on! Thanks!

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This was delicious. I used egg roll wrappers instead of tortillas, but otherwise, I followed the recipe. Well, I did put the cooked chicken into the food processor to mince/shred it instead of cutting it by hand. We didn't make the sauce but we're definitely going to be having the egg rolls again and again.

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I usually quadruple this recipe because we like them so much. We use egg roll wrappers, no jalapeno peppers and regular milk instead of buttermilk in the dressing. Even my kids like these and my Dh practically salivates at the mention of them. We also never freeze them I think using the egg roll wrappers makes that unnecessary. The dip is great too. I think they are better than the original. MMMmmmm.

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I've made these and they are deliciouso. I used Mexican blend cheese, doubled the recipe and I baked them at 450 degrees instead of frying. First spray them with cooking spray and they crisp up just fine. I liked the sauce but I added jalepanos to kick it up a notch.

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Im reviewing these for a second time.. My first review for these was in July 2003. Since then I have made these several times. I made these a couple of nights ago for a dinner party, and everyone was impressed by them; they thought they made for great presentation and the flavors were fabulous!! I used a pungent red chile powder instead of the cayenne, for a bit more heat and flavor enhancement... they loved them!! Thanks again for this fabulous recipe :)

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These are fantastic and so fast!!! I take them to pot lucks all the time and people love them. I leave out the meat, and add a bunch of chopped cilantro, way more spinach and I just use cheddar cheese, since I normally have that all on hand. It's also pretty yummy with some thin strips of avocado added to it. If I want to make a whole bunch at once, I put them on a cookie sheet, brush them with some oil and bake them till crispy. Maybe isn't quite a good as frying them, but much quicker to do a whole bunch, and probably a tonne healthier. Thanks for posting the recipe!

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I just finished making these and they are wonderful! If you like Chili's Southwest Egg Rolls you will love these!! I pretty much doubled the chili powder and cumin that was called for in the recipe and honestly I think the recipe could use more and a tad bit of more salt because I thought it was a little on the bland side. I also used egg roll wrappers and I doubled the wrappers since they are so thin and they fried up perfectly. I didn't take the time to make the sauce, so I just got some ranch dressing and mixed it with some salsa and it really went well together. I will definitely be making these for my next get together.

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Totally awesome recipe! I used egg roll wrappers and deep fried mine. My family loved these. I didn't make the dip, instead I used honey mustard dressing as the dip. Fantastic. Thanks Mysterygirl!

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I made these with black beans instead of chicken and significantly less mayo/sour cream in the sauce. They were a huge hit and I can't wait to make them again and again. Yum!

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This probably doesn't need any more reviews but I thought I'd put mine in anyway...I absolutely love this recipe. Whenever I went to Chili's I would always get these and the Chicken Crispers but now I have both recipes and have no need to spend $10 on a small platter. I have never made the sauce and just dip in guacamole and sourcream. I always just substitute frozen or canned for almost anything that I can since I have a lot of frozen and canned items and it always turns out awesome. Thanks so so much for this recipe. I have made it at least 7 or 8 times. I like to make about 4 batches at a time and then just freeze the filling and then use it at a later date to save on prep time.

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Great taste ! My husband and kids love this ! Will make again, fun finger food. Would be great at sleepovers, parties. Yum!

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Loved the flavor of the filling, it's spot on to the original! I have made them about 4 times now and I prefer to use asian egg roll wappers, and to light fry them in oil (not deep fry). Tagged and bags as one of my favorites! Couldn't have done this without you Mystergirl. Thanks!

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These were great! Thanks for the recipe! BTW, I did use wonton wrappers for this instead of the tortillas, I'm sure it was easier to handle this way.

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This is so amazing. I have never had Chili's egg rolls to compare but honestly why bother... these are excellent. I following the recipe exactly except substituted cheddar for monterey jack because thats what i had on hand.

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