These Vegan Southwestern Egg Rolls are inspired by the beloved appetizer at Chili’s – crispy (air fried OR deep fried) egg roll wrappers are loaded with seasoned chick’n, colorful veggies, and tons of melty vegan cheese – making for the perfect fusion appetizer that everyone is sure to love!
chili’s southwestern egg rolls
These vegan Southwestern Egg Rolls are a part of my Veganized Restaurant Remake Series, where I take popular restaurant recipes and veganize them!
Growing up, we ate out at chain restaurants quite a bit – and while I don’t necessarily miss the subpar food that’s served at most chain restaurants, I do miss the nostalgia and memories associated with going to them. There’s almost nothing like going to happy hour and getting a smorgasbord of half-priced apps and drinks at any of these restaurants 😌
Grab a drink and let’s get to making the best copycat chili’s southwestern egg rolls!
what you need to make southwestern egg rolls (plus substitutions)
We’re filling these egg rolls with everything that’s in it’s original counterpart, with a few minor tweaks! Here’s everything you’ll need:
for the egg rolls:
- Avocado oil: or any neutral oil, such as vegetable, canola, or grapeseed.
- Vegan chick’n: I use any brand that is at my local grocery store, so feel free to use whatever brand you find most accessible! Additionally, you can sub these out for soy curls. Please note that if using soy curls, cooking time and method will vary.
- White onion
- Red bell pepper: you can sub out for green, yellow, or orange bell pepper.
- Jalapeno
- Chipotle chili powder: if you can’t access chipotle chili powder, you can use regular chili powder, ancho chili powder, or double the smoked paprika.
- Smoked paprika: regular paprika works, too!
- Garlic powder
- Kosher salt
- Cayenne powder: this is totally optional, but I like the heat and recommend it!
- Fresh baby spinach: frozen works, too! Just make sure to drain it really well.
- Roasted corn: you can sub regular canned or frozen corn, or use fresh roasted corn if you have it!
- Black beans: or pinto beans.
- Vegan cheddar shreds
- Vegan mozzarella shreds
- Vegan-friendly egg roll wrappers: Chili’s uses flour tortillas, but wouldn’t these just be flautas if using a tortilla? Even though these are nowhere near authentic, I always wondered why Chili’s calls them egg rolls if they don’t even use egg roll wrappers? Anyway, my favorite brand of egg roll wrappers is by Nasoya. I find it the most accessible and affordable. You can also find many vegan-friendly wrappers at your local asian market. Additionally, feel free to use flour tortillas like Chili’s does!
- Vegetable oil: this is for frying the egg rolls, so you’ll need neutral oil that has a high smoke point. If you don’t have vegetable oil, canola oil works too!
- Cilantro
for the avocado cream sauce:
- Avocado
- Cilantro
- Vegan sour cream: if you’re unable to get vegan sour cream, you can certainly sub it out for vegan mayonnaise (which I think is easier to find). If using mayonnaise, add 2 tablespoons of apple cider vinegar, instead of 1.
- Unsweetened and unflavored non-dairy milk
- Apple cider vinegar: you can sub out white or white wine vinegar.
- Salt
- Fresh lime: or lemon!
- Garlic: I prefer fresh cloves but if you want, you can sub out for 2 teaspoons garlic powder or garlic granules.
how to make Southwestern Egg Rolls:
These egg rolls are surprisingly easy to make! If you’re intimated by deep frying, or if you want something a little less heavy, you can air-fry these as well (instructions below). Here’s how to make ’em:
1. prepare the filling:
Heat some oil in a large skillet. Add the chick’n, onion, bell pepper and jalapeño, season, and cook until the chick’n is completely heated through. Add the spinach and continue to cook until the spinach cooks down a bit. Reduce the heat to low and add the corn, black beans, and both cheeses. Continue to cook, while stirring, until most of the cheese melts through. Remove the pan from the heat and set aside.
2. make the avocado cream sauce:
Add all the ingredients to a food processor and pulse until smooth. Taste and adjust seasonings if necessary. Set aside.
3. Roll!
Place an egg roll wrapper on a clean, dry surface. Add 2 tablespoons of the chick’n mixture onto the bottom half of the wrapper and roll up towards the top, folding in the sides as you roll up. Secure the edges with a bit of water and place the egg rolls on a parchment paper lined tray seam side down. Repeat with the remaining filling and wrappers.
4. Fry!
Heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the egg rolls in the hot oil, seam side down. Fry golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the egg rolls are fried.
To air fry the egg rolls: spray the egg rolls with a bit of oil and place the egg rolls in an even layer on the air fryer basket — you may need to do this in batches. Air fry at 400°F until golden and crispy, 6 to 10 minutes, flipping halfway through.
5. Enjoy!
Let the egg rolls cool at room temperature for about 5 minutes, cut in half, garnish with fresh chopped cilantro, and serve with avocado cream sauce. Enjoy!
more veganized restaurant remakes:
- TGI Friday’s Fried Green Beans
- California Pizza Kitchen Tequila Lime Pasta
- Cheesecake Factory Chicken Bellagio
- Olive Garden Lasagna Fritta
- Cheesecake Factory Louisiana Chicken Pasta
better than chili’s, but I’ll let you be the judge 😏
I hope ya’ll love these vegan Southwestern Egg Rolls as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
- • 2 teaspoons avocado oil
- • 8 ounces vegan chick’n
- • ½ cup minced white onion
- • ½ cup diced red bell pepper
- • 1 jalapeno, deseeded, deveined, and diced
- • 1 teaspoon chipotle chili powder
- • 1 teaspoon smoked paprika
- • 1 teaspoon garlic powder
- • 1 teaspoon kosher salt, plus more to taste
- • ½ teaspoon cayenne powder, optional
- • 5 ounces fresh baby spinach (about 8 cups loosely packed – trust me, it cooks down A LOT!)
- • ½ cup roasted corn
- • ½ cup black beans
- • 1 cup vegan cheddar shreds
- • ½ cup vegan mozzarella shreds
- • 10 vegan-friendly egg roll wrappers
- • 4 cups vegetable oil, for frying (see recipe notes 1)
- • Fresh chopped cilantro, for garnish
- • 1 large avocado
- • ½ cup cilantro leaves
- • ½ cup vegan sour cream
- • ½ cup unsweetened and unflavored non-dairy milk
- • 1 tablespoon apple cider vinegar
- • ½ teaspoon kosher salt, plus more to taste
- • 1 small lime, juiced
- • 3 cloves garlic
- For the egg rolls, heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chick’n, onion, bell pepper and jalapeno. Season with the chili powder, smoked paprika, garlic powder, salt, and cayenne, stirring to coat. Cook until the chick’n is completely heated through, 4 to 5 minutes.
- Working in batches, add the spinach and continue to cook, stirring often, until all of the spinach has been added to the pan and it cooks down a bit, 4 to 5 minutes. Reduce the heat to low and add the corn, black beans, and both cheeses. Continue to cook, while stirring, until most of the cheese melts through, 3 to 5 minutes. Remove the pan from the heat and set aside to cool to room temperature.
- While the egg roll filling is cooling, prepare the avocado cream sauce. Add all the ingredients to a food processor and pulse until smooth. Taste and adjust seasonings if necessary. Set aside.
- To roll the egg rolls, place an egg roll wrapper on a clean, dry surface – in the shape of a diamond, not a square. Place 2 heaping tablespoons of the chick’n mixture onto the bottom half of the wrapper and roll up towards the top, folding in the sides as you roll up. Secure the edges with a bit of water and place the egg rolls on a parchment paper lined tray seam side down. Repeat with the remaining filling and wrappers.
- To fry the egg rolls, heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the egg rolls in the hot oil, seam side down. Fry for 3 to 4 minutes per side, until the egg rolls are golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the egg rolls are fried.
- Let the egg rolls cool at room temperature for about 5 minutes, cut in half, garnish with fresh chopped cilantro, and serve with avocado cream sauce. Enjoy!
2. To freeze these egg rolls, prepare the egg rolls according to the directions, but do not fry them. Line a freezer-safe tray with parchment paper and place the uncooked egg rolls on the tray in neat rows, making sure they don’t touch. Tightly wrap the tray with plastic wrap to keep air out, then place the tray in the freezer. Once the egg rolls are fully frozen, transfer them to a large zip-top bag, removing as much air as possible. They will keep for up to 3 months. When ready, cook the egg rolls fro frozen according to the directions - keep in mind you might need to cook them a bit longer as they're frozen.
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