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Baked Vegetarian Southwestern Eggrolls

Southwestern Egg Rolls

If you love the Southwestern Egg Rolls at Chili's you are going to love my copycat vegetarian recipe for them. Even better is that these egg rolls have way less fat since they are baked instead of fried.
Course Appetizer
Cuisine American, Mexican
Diet Vegetarian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 20
Calories 114kcal
Author Katie


  • Oven


For the Egg Rolls:

  • 10 oz. package of frozen chopped spinach
  • 1 roasted poblano pepper
  • 3 ears of corn grilled, and kernels removed from cob
  • 1 15 oz can of black beans, rinsed and drained
  • 2 cups shredded Mexican cheese
  • 1 cup queso fresco crumbled
  • 4 green onions chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1-½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 package of egg roll wrappers
  • Small bowl of water
  • 1 egg white for egg wash

For the Avocado Buttermilk Sauce:

  • 2 Haas Avocados
  • ½ teaspoon salt
  • 2 tablespoon cilantro
  • cup buttermilk
  • 2 tablespoon green onion
  • ½ lime juiced


For the Egg Rolls:

  • Prep your vegetables: thaw spinach, squeeze excess water, and set aside. On the grill, grill corn until grill marks appear on each ear and poblano pepper until charred. Remove from the heat, let cool, and chop poblano pepper (removing seeds before chopping) and cut kernels off of each cob.
  • Preheat the oven to 425 degrees.
  • In a large mixing bowl combine the spinach, poblano pepper, black beans, corn, cheeses, green onions and spices. Mix well until everything is well combined.
  • On a clean work surface, lay out one egg roll wrapper (should look like a diamond shape to your body). Using your fingers, dip them in water and rub around the perimeter of the wrapper. Place about ¼ cup of the filling in the middle of the wrapper. Take the point closest to you and fold over the filling (away from you). Carefully tighten the closed side then take each of the ends (right and left of you) and bring them in so that there ends almost touch. Tuck in any excess wrapper that may be sticking out, and then roll the egg roll away from you so that the egg roll is sealed and tight. Repeat until you have used all the filling for about 20 egg rolls. Coat each top of the egg rolls with a little egg white wash. Then bake for 15 minutes or until tops are golden brown.

For the Avocado Buttermilk Sauce

  • In a food processor put 2 sliced avocados (pitted and skin removed), salt, cilantro, buttermilk, green onions, and lime juice. Puree until all the ingredients are well blended. The avocado buttermilk sauce will look like it has been whipped. This sauce is light and fluffy and full of air. Serve immediately and if you have leftover sauce refrigerator for up to 1 day.


  • Avocado Browning - The trick to minimizing your avocado sauce to brown is to place plastic wrap on top of the sauce ensuring that no air can touch it.
  • Deep Fry - If you choose to deep fry these egg rolls they will take 1-2 minutes until golden brown.
  • Chicken - You can add 1 cup of diced cooked chopped chicken breast to this recipe to make it more like the authentic version of the Chili's appetizer.
  • Tortillas - Instead of using egg roll wrappers you can use small flour tortillas to make this recipe--just like Chili's does!


Serving: 1g | Calories: 114kcal | Carbohydrates: 7g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 384mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1610IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 1mg