southwestern egg rolls on tray

Southwest Egg Rolls with Avocado Ranch Dipping Sauce

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    My healthy spin on the popular Southwest egg rolls recipe from Chili’s restaurant. Beans, cheese, peppers, onions, spinach, and ground chicken come together in an egg roll wrapper (baked, not fried!) in this delicious appetizer recipe.

    My family LOVED going to Chili’s when I was a kid, or maybe I loved it so much that they all obliged everytime I wanted to eat there. My love for Chili’s extended all the way through to college where I would go to the one on Allen Street in State College, PA. A running joke my college girlfriends always say is, “Christine’s happiest when she’s sliding into a booth at Chili’s. It’s true, I am obsessed with their Southwest egg rolls. It’s an appetizer on the menu, but I always ordered it as my entree and did not share! The crispiness of the egg roll shell combined with the bursting Mexican flavors of the filling is literally a dream food combination. And they even top it off with an amazing avocado ranch dipping sauce. Is anyone else drooling right now?

    So because I loved these egg rolls so much as a kid, my mom took it upon herself to try and recreate them for me. Whenever the egg rolls were on our dinner menu for the week, it was a BIG DEAL and quite the family affair. I have the best memories of making Southwest egg rolls with my family. My brother was in charge of chopping the veggies, my dad and I filled and wrapped the egg rolls, and my mom was at the stove frying them up. Southwest egg rolls have a special place in my heart…and my belly and I am so excited to share my take on the recipe with you all.

    In this recipe, we will use egg roll wrappers usually found in the refrigerated section of the supermarket, frozen corn, black beans, frozen spinach, ground chicken, peppers, onions, cheese, and a variety of spices. This recipe is for baked egg rolls rather than fried. If healthy dinners are your goal, give these baked egg rolls a try! They still get the same satisfactory crunch as a fried egg roll, just without all that oil!

    I will say this isn’t a quick recipe but it is a simple one. It’s one of my more timing-consuming recipes, but that’s only if you’re doing it 100% solo. I recommend grabbing a buddy to help prep, fill, and roll with you!

    I go further into detail about the recipe below. If you make these, please be sure to leave me a comment and let me know how you liked them!

    eggrolls on a plate

    Ingredients in Southwest Egg Rolls with Avocado Ranch Dipping Sauce

    Egg Roll Wrappers: Typically found in the refrigerated section of the grocery store near the tofu. Make sure you buy the square sized ones. There are usually square and rectangular ones available. 

    Vegetables: Frozen corn, frozen spinach, red bell peppers, and onions make up the veggie portion of the filling.

    Black Beans: 1 cup of beans will be added to the filling. 

    Monterey Jack Cheese: I love monterey jack for this recipe as it gets nice and melty and helps hold the filling together. 

    Ground Chicken: ½ lb of ground chicken.

    Spices: You will need a blend of garlic powder, cumin, coriander, and chili powder.

    Avocado: Half an avocado for the dip.

    Ranch Dressing: Any brand of ranch dressing you prefer. I used a lite ranch for a little less fat since the avocado already provides a decent amount of healthy fats. 

    Cilantro: Not just a garnish! You will need about 1 heaping tablespoon for the dipping sauce.

    cut open eggroll

    Kitchen Tools Needed for this Recipe

    • Large skillet, to cook the filling in
    • Mixing bowl and spoons
    • Baking tray lined with parchment paper 
    • Cutting board & knife
    • Variety of measuring cups
    egg rolls on a tray

    How to Make the Southwest Egg Rolls & Avocado Ranch Dipping Sauce

    Step One: Heat your skillet on medium with 1 tbsp of olive oil. Add in your ½ lb of ground chicken and cook until meat has browned and cooked through. Remove chicken from the skillet and set aside.

    Step Two: While the chicken is cooking, dice ¼ a yellow onion and 1 medium red bell pepper. Add to the skillet once the chicken is removed. Cook the veggies until just tender.

    Step Three: Defrost the chopped frozen spinach and remove any excess water. Add 1 cup black beans, 1 cup of corn, and ½ cup of spinach to the skillet to warm, about 3 minutes. Add your chicken back to the skillet and stir until combined.

    Step Four: Add the spices to the skillet mixture. 1 tsp chili powder, 1 tsp garlic powder, ½ tsp cumin, and ½ teaspoon coriander. Plus a dash of salt and pepper to taste. Stir until combined and remove the skillet from the heat. 

    Step Five: Place skillet mixture in a large mixing bowl and add your 2 cups of cheese and ½ of a small jalapeno. Stir to combine.

    Step Six: Fill your egg roll wrappers with 2 heaping tbsp of the mixture. You can follow the instructions on the back of the wrapper package. But here’s my tips. Grab a small cereal bowl and fill it with water. Dip your index finger in water and rub it along the edges of the wrapper. Fill the egg roll and fold the bottom corner up over the mixture diagonally. Fold the 2 sides in and then fold the top over. The water helps keep the egg roll stuck together.

    Step Seven: Once all your wrappers are filled, line a baking tray with parchment paper and grease with a tiny bit of olive oil. Place the egg rolls on the tray and lightly spray them with a cooking spray.

    Step Eight: Place in the oven for 25-30 minutes. Flipping halfway through. They should be a nice golden brown color when finished! 

    Step Nine: Prepare the dipping sauce while the egg rolls are baking. In a medium bowl, combine ½ a mashed avocado, 1 heaping tablespoon of very finely chopped cilantro, ½ tbsp lime juice, and ¼ cup ranch dressing. Stir until everything is well combined.

    Serve egg rolls with avocado dipping sauce and enjoy!


    southwestern egg rolls on tray

    Southwest Egg Rolls with Avocado Ranch Dipping Sauce

    My healthy spin on the popular Southwest egg rolls recipe from Chili’s restaurant. Beans, cheese, peppers, onions, spinach, and ground chicken come together in an egg roll wrapper (baked, not fried!) in this delicious appetizer recipe.

    Prep time: 30 min |

    Cook time: 25 min |

    Total time: 55 min

    Cuisine: Mexican |

    Serves: 16


    • ½ lb of ground chicken
    • 1 medium sized red bell pepper, diced small
    • ¼ medium sized yellow onion, finely chopped
    • 1 cup frozen corn 
    • 1 cup black beans, rinsed and drained
    • ½ cup frozen spinach, defrosted and excess water removed
    • 1 teaspoon chili powder
    • 1 teaspoon garlic powder 
    • ½  teaspoon ground cumin
    • ½ teaspoon coriander 
    • ½ jalapeno pepper, seeded and minced
    • 2 cups shredded Monterey Jack cheese
    • 1 package square egg roll wrappers, 16 total 
    • 2 tbsp olive oil for cooking 
    • Olive oil or any cooking spray 


    Ingredients for Avocado Ranch Dipping Sauce

    • ½ avocado, mashed
    • ¼  cup, lite ranch dressing
    • 1 heaping tbsp, cilantro, finely chopped
    • ½ tbsp lime juice


    1. Heat a skillet on medium with 1 tbsp olive oil and cook chicken. Remove from the skillet once cooked through.
    2. Heat another 1 tbsp of oil in the skillet and add the red pepper and onion, cook until just tender. 
    3. Add spinach, beans, and corn to the skillet with the veggies. Cook until warmed through.
    4. Add the chicken back into the skillet. Add all the spices and combine. Let simmer 1 minute.
    5. Remove skillet from heat and place mixture in a large bowl. Add cheese and jalapeno peppers.
    6. Preheat oven to 425 degrees. 
    7. Fill and wrap the egg rolls with 2 heaping tbsp of the mixture. Following package instructions and detailed instructions above on how to roll. 
    8. Line a baking sheet with parchment and spray lightly with olive oil. Place egg rolls seam side down on the tray and spray tops lightly with olive oil. 
    9. Bake for 25-30 minutes, or until lightly brown and crispy, turning halfway through baking. 
    10. Prepare dip by mixing all ingredients in a bowl.
    11. Serve and enjoy!
    1. Make sure you buy the square egg roll wrappers, the rectangle ones are going to be too small and not the right shape for this recipe.
    2. You can use 1 - 1 ½ cups of cooked chicken breast as a substitute to ground chicken. I find the ground chicken easier to work with as a filling though.
    3. If you don’t have a cooking spray, dab some olive oil on a paper towel or basting brush and rub on the egg rolls lightly.

    Nutrition Facts

    Serving Size 1 eggroll

    Serves 16

    Amount Per Serving
    Calories 202
    Total Fat 7.5g
      Saturated Fat 3.2g
      Trans Fat 0g
    Cholesterol 25.6mg
    Sodium 277.3mg
    Total Carbohydrate 24g
      Dietary Fiber 2.6g
      Sugars 2g
    Protein 11g


    Find on MyFitnessPal as: TWW - Southwestern Eggrolls

    Author: Christine


    Cuisine: Mexican

    Keywords: Tacos, Healthy Dinner, Protein

    Ratings and reviews (1)

    Krista B 7 months, 1 week ago

    My friends and I made these together over the holiday break! Can I just say... so fun to make as a group and SO tasty! Thank you!!

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