58 Reviews of Chili's Southwest Egg Rolls

From: love4culinary

On Feb 8, 2005

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

From: Zewbiedoo

On Jul 24, 2005

I don't think I've ever had the original Chili's dish; I tried this recipe because I'd bought some frozen Coyote Grill Southwest Chicken Wraps from Sam's Club that my daughter and I enjoyed, and I was trying to copy them. I knew we'd eat more than 5 eggrolls so I quadrupled the recipe and made 20 eggrolls with a cup or so of filling left over (we ate that on chips!). Instead of grilling fresh chicken, I used precooked frozen grilled chicken strips which I thawed in the microwave and diced before adding to the mixture. Froze them in a foil-lined pan (separated the layers with parchment) and next day I fried some of them in my electric skillet, turning them over halfway through cooking. I did not use the toothpicks and they sealed up just fine (I laid them in the fryer seam side down). As someone else mentioned, I also noticed that they were still a little cold in the middle even though the outside was brown and crispy, but a quick zap in the microwave fixed that. Next time I think I will either not freeze them first, or just let them thaw out more before cooking them. I did not make the sauce this time because I didn't have an avocado on hand, but we dipped them in sour cream and they were really delicious! I will definitely be making this recipe again. Thanks for posting it!!

From: chef FIFI

On Mar 15, 2005

Loved it!!!!I did however experience a few problems, that I easily corrected.When I tried to remove them from the plate that they were on in the freezer, they were stuck, fyi use wax paper on the plate before the flash freezer process.The toothpicks got frozen in the eggrolls, I tried to remove them with no avail, finally I decided to fry them with the toothpics in them, when the eggrolls were done, the toothpics came out easily. I fried them until they were a deep golden brown, when I sliced them in half, I realized they were still cold inside, so I popped them in the microwave for a little less than 2 minutes, and voila, they stayed crunchy. I love Chilli's sw eggrolls, I havent had them in a long time, because I refuse to go to chilli's. Looking at the recipe I thought it was too time consuming, well it wasnt. Very easy to make. I made 8 eggrolls with this recipe. I also added cilantro in the wraps and the dressing. These eggrolls really do taste the same as the restaurant. Thanks for this yummmy recipe!

From: Angiei812

On Jul 29, 2006

This was very good. I baked them seam side down with just a drizzle of oil on top. No need to freeze. They stayed together and browned very nicely.

From: mkorte33

On Aug 23, 2006

Mysterygirl, these are great! I used thin tortillas and baked them in the oven and they were just fabulous, everyone loved them. Thank you so much for sharing.

From: Trixie07

On Oct 3, 2007

I worked for Chilis for 3 years and this was AMAZING! I even made extra and used my food saver so whenever I get a craving, they're ready to be fried up!

From: Neberanzan

On Sep 1, 2005

When I first saw this recipe and its twenty-four steps, I almost pulled the trigger on the back button. I'm very glad that I didn't - it wasn't very difficult to make and it was very tasty. I skipped freezing them and just popped them in the pre-heated oil for 5-6 minutes until they browned up.

From: Sunset_Sam

On Dec 24, 2003

Oh Yeah!! This was good eatin'!! As soon as I made the eggroll stuffing, and smelled the familiar aromas I knew I was on the right track. My wife claims that the dipping sauce was better than the restaurant. Definitely worth making again!!!

From: Chef GreanEyes

On Feb 20, 2008

Whoo-Hoo! These are great!! Quite time consuming, but if u love what u eat, they are well worth the wait!!

From: atlfitgirl

On Sep 17, 2007

My BF is a huge fan of Chili's... We almost always get these as an appy when we go there. I found this recipe last year when trying to find different appys for a football party we were having. It took a little practice to figure out how much filling to put in each flour tortilla and how to get it rolled properly without all of it falling out, but once I mastered that... it went quickly. I think the hardest part was waiting the 4+ hours for them to freeze before frying!!! I let them defrost just a tad before deep frying and they were golden and delicious! I had a hard time getting some of the toothpicks out, but that was probably b/c I couldn't wait for them to cool before doing so... The dipping sauce was absolutely delicious! A must have with these eggrolls. I made a double batch since I didn't want to waste the other half of the avocado, and we dipped tortilla chips into it. Loved the fact that I can make these at home anytime we get the craving! Thanks for posting!!!