Creating Chili’s Southwest Eggrolls is enjoyable and straightforward. Follow these steps to make your own at home:

1. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, green onions, chili powder, cumin, garlic powder, salt, and pepper. Mix well until evenly combined.

2. Wrap the Eggrolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold the sides inward, rolling from the bottom corner to the top corner. Seal the edge with a bit of water.

3. Repeat: Continue wrapping the remaining eggrolls until all filling is used. You can keep the wrapped eggrolls covered with a damp cloth to prevent them from drying out.

4. Heat the Oil: In a deep frying pan or pot, heat about 2 inches of oil over medium-high heat. It’s ready when a small piece of egg roll wrapper sizzles upon contact.

5. Fry the Eggrolls: Carefully place the eggrolls in the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown.

6. Drain Access Oil: Use a slotted spoon to remove the eggrolls from the oil and place them on a paper towel-lined plate to drain excess oil.

7. Serve Warm: Let them sit for a couple of minutes to cool slightly before serving.

By following these simple steps, you’ll achieve the perfect Southwest Eggrolls that capture the essence of Chili’s dish!