Chili’s Copycat Southwestern Egg Rolls Recipe

Chili’s Copycat Southwestern Egg Rolls Recipe

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Recipe by Sagen Jackson Course: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





A delicious vegan remake of Chili’s Southwestern Egg rolls


  • 1 cup extra firm tofu, diced

  • 2 Tbsp olive oil

  • 1/4 cup red bell peppers, minced

  • 1/4 cup green onions, minced

  • 1/2 cup corn, frozen

  • 1/2 cup canned black beans, rinsed and drained

  • 1 cup spinach, sautéed

  • 2 tsp pickled jalapeno peppers, chopped

  • 1 tsp taco seasoning

  • spring roll wrappers

  • Avocado Ranch
  • 1/2 avocado, smashed

  • 1/2 cup Chosen Mayo

  • 2 Tbsp almond milk

  • 1 tsp apple cider vinegar

  • 1 tsp dill

  • 1 tsp onion powder

  • 1/4 tsp paprika

  • 1/4 tsp pepper

  • pinch of salt


  • Avocado ranch recipe: mix all ingredients for avocado ranch together. Set aside in refrigerator.
  • Heat 1 Tbsp oil on skillet. Add diced tofu and season lightly with salt and pepper. Saute for 5 – 7 minutes until golden brown. Drain on paper towel and set aside.
  • Saute red pepper until just tender. Add the green onion, corn, black beans, spinach, and pickled jalapenos to the mixture. Add taco seasoning. Heat through.
  • Place equal portions of filing to the spring roll wrappers and equal portions of tofu. Fold in the ends of the spring roll wrappers and roll up. Make sure to roll the wrappers very tight.
  • In batches, arrange spring rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook at 400° until lightly browned, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer.
  • Serve with avocado ranch.

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