Better Than Chili's Eggrolls
Crispy homemade chicken eggrolls packed with creamy cheese and bold seasoning, even better than the restaurant favorite.
Equipment
- Mixing bowls
- Skillet or deep pot
- Wire rack
- Tongs
Ingredients
Eggroll Filling
- 2 cups cooked shredded chicken
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 4 oz cream cheese softened
- 3 green onions sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
Assembly & Frying
- 12 eggroll wrappers
- 2 cups oil for frying
Instructions
- In a large bowl, mix all filling ingredients until well combined.
- Place eggroll wrapper on a clean surface and add filling to the center.
- Fold and roll tightly, sealing edges with water or egg wash.
- Heat oil in a skillet to 350°F (175°C).
- Fry eggrolls in batches until golden and crispy, about 3–4 minutes.
- Drain on wire rack and serve hot with dipping sauce.
Notes
Serve immediately for best texture. Can be air-fried or baked as a lighter option.