October 31, 2026
Southwestern Egg Rolls (Chili’s Copycat)
These Vegan Southwestern Egg Rolls are my take on Chili’s popular appetizer! Inspired by the original, they’re filled with grated seasoned tofu, black beans, corn, peppers and melty cheese stuffed in egg roll wrappers, then fried to crispy perfection. Paired with a creamy avocado-ranch, this copycat recipe brings all the nostalgic restaurant flavors you love, but plant-based!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more restaurant remake recipesSouthwestern Egg Rolls (Chili’s Copycat Recipe)
Growing up in a Filipino household, most of the meals we ate at home were Filipino food. So, going out to American casual-dining restaurants always felt like such a treat! I’ll always have a soft spot for American chain restaurants because of the nostalgia attached to them, and that’s actually what inspired me to start my Restaurant Remake Series! When I switched to a plant-based diet, I didn’t want to give up the foods I had grown up enjoying, so naturally, I veganized them!
One appetizer I knew I had to recreate was Chili’s Southwestern Egg Rolls! If you’ve ever ordered these at Chili’s, you probably understand the obsession. They’re crispy, golden, and cheesy. And that avocado ranch? The perfect dipping sauce! It’s no surprise that this appetizer has become such a popular copycat recipe! For my vegan version, we’re swapping the chicken for grated tofu but keeping all those familiar flavors we know and love! Even the tangy dipping sauce! Basically, all the Chili’s nostalgia, just plant-based. And I promise, you won’t even notice!
Why You’ll Love This Recipe
- A nostalgic restaurant copycat: Inspired by Chili’s iconic Southwestern Egg Rolls, this recipe brings back all those familiar restaurant flavors without leaving home!
- Great for sharing: They’re perfect for parties, game days, potlucks, appetizers, or a fun snack to enjoy throughout the week.
- A fun restaurant remake: If you’re vegan but still love recreating your favorite restaurant meals, this recipe deserves a spot in your rotation!
- Budget-Friendly: Tofu, canned beans, corn and basic spices make for a budget-friendly appetizer that doesn’t skimp on flavor!
- Freezer-Friendly: Assemble and freeze uncooked for up to 2 months. Fry straight from frozen. Perfect for last minute get-togethers or whenever the cravings strike!
Step-by-Step Instructions
1. Season and Bake the Tofu:
Toss shredded extra-firm tofu with chipotles in adobo, ancho chili powder, salt, cumin, garlic powder, and onion powder. Spread on a lined baking sheet and bake at 400°F for 25 to 30 minutes, flipping halfway, until golden and crisp.
2. Cook the Rest of the Filling:
While the tofu bakes, sauté onion, red bell pepper, corn, and black beans in a little oil with the remaining spices for 5 to 7 minutes. Add jalapeño and garlic for the last 1 to 2 minutes.
3. Combine and Cool:
Mix the crispy tofu and vegan cheese shreds with the hot vegetables and continue mixing until the residual heat slightly melts the cheese. Let the filling cool enough to handle.
4. Make the Avocado Cream Sauce:
Blend avocado, cilantro, vegan sour cream, non-dairy milk, apple cider vinegar, lime juice, garlic, and salt in a food processor until smooth. Adjust seasoning to taste.
5. Roll, Fry and Enjoy!
Fill each egg roll wrapper with 2 to 3 tablespoons of filling, roll tightly tucking in the sides, and seal edges with water. Fry seam-side down in about 1”- inch of hot oil, until golden and crispy, 2 to 4 minutes per side. Drain, cool briefly, slice in half, and serve with the avocado cream sauce! Enjoy!
Tips and FAQs
- Press the tofu well before shredding: Extra moisture can cause a soggy filling.
- Don’t skip baking the tofu first: It concentrates flavor and prevents mushiness!
- Use cold filling when rolling: Hot filling can soften the wrapper and cause tears.
- Check oil readiness: Dropping in a small piece of wrapper, if it sizzles immediately, it’s ready!
Can I bake or air-fry these instead of frying?
Yes. To air-fry, spray generously with oil and air fry at 400°F for 10 to 12 minutes, flipping halfway. For the oven, bake at 400°F for 15 to 18 minutes, flipping halfway. Neither method gets quite as crispy as frying, but both are still delicious!
How do I freeze these egg rolls?
Freeze them rolled but uncooked. Lay them in a single layer on a parchment-lined tray until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 2 months. Cook straight from frozen, but make sure to add 1 to 2 minutes to the fry time, or a few extra minutes in the air fryer.
How do I store and reheat leftovers?
Keep leftover cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer for 5 to 8 minutes, flipping halfway through to restore crispiness. While you can certainly reheat them in the microwave, it makes them soggy and the wrappers get chewy.
More Restaurant Remake Recipes
All the Nostalgia, But Vegan!
And there you have it – vegan Southwestern Egg Rolls inspired by one of my all-time favorite appetizers! They’re crispy, savory, cheesy and paired with a creamy southwestern dipping sauce that brings everything together! If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Southwestern Egg Rolls (Chili’s Copycat + Vegan)
Ingredients
Egg Rolls:
- 1 (16-ounce) block extra-firm tofu, pressed and shredded on the large side of a box grater
- 2 tablespoons diced chipotles in adobo sauce, 2 tablespoons of the adobo sauce
- 3 teaspoons ancho chili powder, divided
- 2 ½ teaspoons salt, plus more to taste
- 2 teaspoons ground cumin, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 1 ½ cups Mexican-style vegan cheese shreds
- 1 tablespoon neutral oil, such as vegetable or canola, divided, plus more for frying the egg rolls
- 1 cup diced white onion
- 1 cup diced red bell pepper
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 jalapeno, deseeded and diced
- 4 cloves fresh minced garlic
- 12-15 vegan-friendly egg roll wrappers
- Fresh minced cilantro, for garnish, optional
Avocado Cream Sauce:
- 1 large avocado
- ½ cup roughly chopped 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
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the shredded tofu in a large bowl with the chopped chipotles and adobo sauce. Season with 2 teaspoons ancho chili powder, 1 ½ teaspoons salt and 1 teaspoon each of ground cumin, garlic powder and onion powder. Mix well to combine.
- Place the tofu on the prepared baking sheet and bake until golden and crisp around the edges, flipping halfway through, 25 to 30 minutes.
- Place the crispy tofu in a large bowl with the cheese shreds, toss to combine, and set aside.
- Meanwhile, heat 1 tablespoon of the oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the onion, bell pepper, corn and black beans. Season with the remaining teaspoon of ancho chili powder, salt, ground cumin, garlic powder and onion powder.
- Cook, stirring often, until heated through, 5 to 7 minutes.
- Add the jalapeno and garlic and cook until tender, another 1 to 2 minutes.
- Transfer the warmed veggies to the same bowl with the crispy tofu and cheese.
- While it’s still hot, mix to combine until the residual heat from the veggies and tofu slightly melt the cheese. Set aside to cool.
- 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 to 3 tablespoons of the filling 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, pour about 1” – inch of oil into a large skillet over medium-high heat.
- Fry the egg rolls seam-side down, until golden and crispy, 2 to 4 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain.
- 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!
Video
Notes
- Air-Frying: Preheat your air fryer to 375°F. Lightly spray or brush the egg rolls with oil. Place them in the basket in a single layer with space between them. Air fry until golden and crispy, flipping halfway through, 4 to 5 minutes per side.
- Freezing: To freeze these egg rolls, prepare 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.
