13 Reviews

I really enjoyed this recipe. I had to make a few substitutions, as I did not have all of the necessary ingredients. My egg roll consisted of lettuce (with chipotle dressing) instead of spinach. I didn't have tortillas, so I actually rolled the filling up in large wonton wraps. They probably came out crispier than the tortillas would have. Otherwise, I stuck to the recipe and was quite pleased with the results.

These rolls would probably be better applied as appetizers for a small dinner party opposed to being the main dish. However, for my personal party of one, I gobbled them all up. They're easy to make according to the directions. You can also experiment and test out what you like.

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jpatel02004 October 19, 2012

Loved these dipped in the sauce. You wouldn't even notice it's been lightened up! Great appetizer for any occasion!

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Debbera May 15, 2010

These were really yummy! Though they are meant to be appetizers, I doubled the recipe and made them for dinner along with a salad. I think my tortillas were too thick (I got them from a local restaurant) because they were hard to roll up, but hey looked good when I was done. Also, I painted them with olive oil and cooked them for 30 minutes hoping to make them crispy. That worked fine, and we really liked them. I will be making these alot throughout the spring and summer. Thanks Sue:)

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missmanda March 17, 2010

I haven't had Chili's egg-rolls, and now I don't even want to. If someone were to take me there, (to Chili's) I would have them sew my mouth shut, as I have tasted the best of the best. Gosh, we *LOVED* this! I also used fresh spinach from the garden, (put in the microwave for 45 seconds to cook a bit) and I used 2% Colby-Jack cheese but other then that, no changes were made. These are awesome! My red chili pepper was quite spicy and hot, so I used just a couple of minced pieces, (Habanero) and I loved the kick of this. I wouldn't think most people like the chili that hot, so I would think the gentle jalapeno would suffice. Here's to you, and your lovely enormous tasting bits of goodness and all lightened up too! Made for Everyday is a Holiday tag, May 2009

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Andi of Longmeadow Farm May 18, 2009

This a nice, lower fat recipe. Don't forget to add the black beans when you get to step 2!! Loved the dip!

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Crystal W March 19, 2009

I've never had Chili's Southwest Eggrolls, but I have had Ruby Tuesday's version. This tastes nothing like the Ruby Tuesday's version, but it is delicious! My eggrolls didn't brown up like Nimz photo...they looked like little burritos without any sauce! But with the avocodo sauce they were great. I think they'd be a little plain without a dip, but with the dip, I enjoyed them tremendously. I doubled the recipe, and we ate these for dinner! Made for 123 Hits Tag!

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breezermom January 07, 2009

Delicious! I had to cook the chicken anyway, so when it was cooked through, I just threw the veggies into the pan to warm while I was shredding the chicken. I also added some diced onion, since we love onion. I used multigrain tortillas. Thanks for sharing!

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Starrynews January 04, 2009

I doubled the recipe and used whole wheat flour tortillas in place of the flour. I also omitted the avocados in the dip, as I didn't have any on hand with good results. The Egg Rolls were awesome and enjoyed by my friends and I for a snack while watching movies last night. I will definately make these again when I need an appetizer to bring somewhere, and make mini ones, so it makes more.

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Linda's Busy Kitchen December 19, 2008

This made for a yummy lunch! I used Fat Free Whole Wheat Tortillas and extra spinach. I made 1 just for me and Im definitely going to have to let the kids try it minus spinach as I think they would like it too. Thanks, CoffeeB

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SweetsLady November 01, 2008

What a wonderful recipe! Since I was pretty hungry & didn't want to wait to bake (hee hee!), I made this into more of a "burrito" which still worked great. I used fresh spinach, broccoli & carrots for the chicken & corn & added a bunch of spices (cumin, chili powder, minced garlic, cayenne). I also had some leftover refried beans so I used those instead of black beans. Low fat mozzerella was my cheese of choice & dipped the burrito into some salsa & fat free sour cream (I apologize for not making the dip but I had no avocados so I had to improvise!!). It was spicy, quick & flavorful-all my favorite things. Thanks so much for sharing

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LUVMY2BOYS October 10, 2008
Chili's Egg Rolls-Lightened Up!!!