Comments on: Chili’s Southwest Eggrolls – enjoy this restaurant favorite anywhere. These Southwest style egg rolls are delicious.

By: Michelle @ 5 Forks

Michelle @ 5 Forks — Thu, 25 Feb 2010 19:03:47 +0000

I found your site via Twitter and I’m so glad I did. Southwest Eggrolls are a favorite in my house, I will bookmark this recipe for later. Thanks!

By: Katy

Katy — Tue, 09 Feb 2010 02:57:42 +0000

Sorry to keep posting about this recipe, but I can’t tell you how great it is. I just made them again yesterday for a Superbowl party, and they were a huge hit. I have started making them with egg roll wrappers instead of tortillas, and they’re even more amazing than ever. The freezing part is great — they not only cook better that way, but it makes them the perfect make ahead food. All you have to do is take them out of the freezer and toss them in the fryer.

By: Stephanie

Stephanie — Sun, 24 Jan 2010 14:47:02 +0000

The freezing helps to keep everything together a bit better while frying. The water, and flour paste can help as well. When food is colder, it is less likely to spread. Chilling down some things before you cook them, as in cookie dough (putting it into the refrigerator before baking, gives you better results).
Stephanie

By: Levi M

Levi M — Sun, 24 Jan 2010 01:33:44 +0000

I have yet to make these, but I love the Southwest Eggrolls, I was just wondering, what is the purpose of freezing them? The only reason I can think of is to keep them together while freezing, and that can be done with a water and flour paste.

By: Jennifer W

Jennifer W — Thu, 14 Jan 2010 14:29:58 +0000

This is my all time favorite thing to eat at Chili’s and I’ve never tried to make it at home but can’t wait to try it out! Thanks for posting the recipe.

By: Katy

Katy — Fri, 08 Jan 2010 03:05:12 +0000

Thanks, Anissa, for the suggestions. I was thinking of using egg roll wrappers next time I make these because I did think the tortilla was unnecessarily thick. Now I definitely will. Great idea to use the Hidden Valley Buttermilk Ranch — I will do that too.

By: anissa

anissa — Sun, 03 Jan 2010 14:24:41 +0000

I’ve been making these for years using this recipe and they are so good!I’ve also tweaked it two different ways for days when I don’t want to wait to freeze. You can bake on a pizza stone turning every 5-10 minutes or so and get the tortillas crisp without frying. Or my new favorite: Instead of the flour tortillas just use regular eggroll wrappers…they are just as good – a little lighter too – instead of the thicker tortilla. For the dipping sauce make Hidden Valley Buttermilk Ranch and then add avocado – cuts out several ingredients and you won’t know the difference.

By: Katy

Katy — Fri, 01 Jan 2010 18:32:37 +0000

These are amazing! I love Chili’s Southwest Eggrolls, and I was very happy to find this recipe. I think the filling and dip are spot on. The only issue I had was that 12-15 minutes is way too long to fry these for. I checked on them after only 8 or 9 minutes, and they were already a little overdone. But, this recipe is so great, that I will definitely try again and try to get the frying technique right.

By: Patricia

Patricia — Sun, 20 Dec 2009 00:57:04 +0000

Oh my goodness, you have just made my day by posting this recipe. I used to work at Chili’s and these are one of my favorite things on the menu.

I’ll be trying this out as soon as I get a chance.