Introduction

Chili’s Southwest Eggrolls are a delicious twist on a classic appetizer, packed with colorful vegetables, chicken, beans, and cheese wrapped in crispy eggroll wrappers. Paired with a zesty Southwest Ranch dipping sauce, they make a perfect snack or party treat that’s sure to impress.

The image shows three grilled wraps with a crispy, golden-brown outer layer that has slight charring and is sprinkled with green chopped herbs. One wrap is cut open, revealing a colorful filling made of yellow corn, black beans, red bell peppers, and shredded chicken, all tightly packed inside the folded wrap. The wraps are placed on a wooden board with scattered green herb leaves around them. Next to the wraps, there is a small brown bowl filled with creamy, light green sauce with visible herb bits. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 eggroll wrappers
1 tablespoon olive oil
1 medium red bell pepper, finely diced
1 medium green bell pepper, finely diced
1 medium red onion, finely diced
1 jalapeño pepper, seeded and minced (optional, for extra heat)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 cup cooked chicken breast, shredded (about 2 small chicken breasts)
1 cup Monterey Jack cheese, shredded
1/2 cup pepper jack cheese, shredded
1/4 cup fresh cilantro, chopped
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
Vegetable oil, for frying

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the diced red and green bell peppers, red onion, and jalapeño (if using). Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.
Step 2: Stir in the rinsed and drained black beans and corn. Cook for an additional 2-3 minutes to combine the flavors.
Step 3: Add the shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes more.
Step 4: Lower the heat to low and add the shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheeses have melted completely.
Step 5: Remove the skillet from heat and stir in the chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.
Step 6: Lay out one eggroll wrapper on a clean, dry surface in a diamond shape with one point facing you. Spoon about 1/4 cup of the cooled filling onto the center.
Step 7: Fold the bottom corner over the filling, tucking it tightly. Fold in the left and right corners to the center to create an envelope shape.
Step 8: Brush the top corner with a little water and roll the eggroll tightly away from you, sealing the edge with the water. Repeat this process with the remaining wrappers and filling.
Step 9: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Step 10: Pour vegetable oil into a large, deep pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C).
Step 11: Carefully fry the eggrolls in batches of 3-4, avoiding overcrowding. Fry each side for 2-3 minutes or until golden brown and crispy, turning occasionally for even cooking.
Step 12: Remove the eggrolls with a slotted spoon or tongs and drain on a wire rack lined with paper towels.
Step 13: Serve the Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce.

Tips & Variations

For a vegetarian version, omit the chicken and add extra black beans or diced avocado for creaminess.
Swap out the cheeses with sharp cheddar or a Mexican cheese blend for different flavors.
If you prefer baking over frying, brush the eggrolls with oil and bake at 425°F (220°C) for 15-20 minutes, turning halfway through.
Adjust the jalapeño and cayenne pepper quantities to control the heat level to your preference.
Use fresh lime juice in the dipping sauce for a bright, tangy flavor boost.

Storage

Store leftover uncooked eggrolls in the refrigerator wrapped tightly in plastic wrap for up to 1 day. For cooked eggrolls, place them in an airtight container and refrigerate for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10-12 minutes to retain crispiness. The dipping sauce should be stored in an airtight container in the fridge and used within 3 days.

How to Serve

The image shows five golden-brown crispy egg rolls arranged on a white marbled surface. Three of the egg rolls are whole and placed in the background while two are cut in half in the foreground, revealing three visible layers inside - the top layer of shredded light brown chicken, a middle layer of black beans and yellow corn, and a bottom layer of chopped green leafy herbs and red bell peppers. One of the cut rolls is being held by a woman's hand at the right side, showing the detailed filling inside. A small wooden bowl filled with creamy pale green dipping sauce with specks of black pepper is placed at the front left side. The egg rolls are sprinkled lightly with chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these eggrolls ahead of time?

Yes, you can assemble the eggrolls in advance and store them covered in the refrigerator for up to 24 hours before frying. This helps save time on the day you plan to serve them.

What can I use as a substitute for eggroll wrappers?

If you can’t find eggroll wrappers, won ton wrappers can work as a substitute, but they are smaller, so use less filling and adjust cooking time accordingly.