Name: Chili’s Southwest Eggrolls: The Ultimate Recipe and Guide Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American Southwest
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

Jump to Recipe

Introduction

Chili’s Southwest Eggrolls are a delicious fusion of bold Southwest flavors wrapped in a crispy eggroll shell. Filled with chicken, cheese, black beans, and vibrant veggies, these snacks are perfect for parties or a satisfying appetizer. Paired with a creamy Southwest Ranch dipping sauce, they deliver a perfect balance of spice and creaminess.

The image shows four crispy golden-brown egg rolls sprinkled with green herbs on top. One egg roll is held by a woman's hand and is cut open, revealing colorful layers inside made of shredded chicken, black beans, yellow corn, red bell pepper, and green leafy vegetables. They rest on a wooden board with a small wooden bowl filled with thick green creamy dip that has tiny black specks. The setting is on a white marbled surface with scattered green herbs around. 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 diced red and green bell peppers, red onion, and jalapeño if using. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
Step 2: Stir in the rinsed and drained black beans and corn. Cook for another 2-3 minutes to combine flavors.
Step 3: Add shredded chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for 2-3 minutes.
Step 4: Reduce heat to low, add Monterey Jack and pepper jack cheeses, and stir continuously until the cheese is completely melted into the mixture.
Step 5: Remove from heat and stir in the chopped fresh cilantro. Let the filling cool slightly before assembly.
Step 6: Lay one eggroll wrapper on a clean, dry surface in a diamond shape with one point facing you. Spoon about 1/4 cup of filling onto the center.
Step 7: Fold the bottom corner over the filling, tuck it tightly, then fold in the left and right corners toward the center, forming an envelope shape.
Step 8: Brush the top corner of the wrapper with water and roll tightly away from you, sealing the edge. Repeat with 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. Refrigerate for at least 30 minutes.
Step 10: Heat vegetable oil in a deep pot to 350-375°F (175-190°C), about 3 inches deep. Fry eggrolls in batches of 3-4, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Step 11: Remove eggrolls with a slotted spoon and drain on paper towels placed on a wire rack.
Step 12: Serve immediately with the chilled Southwest Ranch dipping sauce.

Tips & Variations

For a vegetarian version, omit the chicken and add extra black beans or diced mushrooms for a hearty filling.
To reduce frying time, use an air fryer at 400°F for 8-10 minutes, flipping halfway through.
Adjust the heat level by varying the amount of jalapeño and cayenne pepper according to your preference.
Use fresh lime juice in the dipping sauce for a bright, tangy flavor.

Storage

Store any leftover eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 375°F (190°C) for 8-10 minutes to regain crispiness. The dipping sauce can be kept refrigerated for up to one week.

How to Serve

The image shows four crispy golden-brown rolled tacos garnished with chopped green herbs, arranged on a wooden board over a white marbled surface. One taco is held by a woman's hand, broken open to reveal a colorful filling with layers of shredded chicken, black beans, yellow corn, chopped red bell peppers, and green herbs, creating a mix of beige, black, yellow, red, and green colors. Next to the tacos, there is a small white bowl filled with creamy light green sauce speckled with black pepper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these eggrolls instead of frying?

Yes, baking is a healthier alternative. Place the assembled eggrolls on a baking sheet lined with parchment paper, brush them lightly with oil, and bake at 400°F (200°C) for 15-20 minutes or until golden and crispy, turning halfway through.

What can I use if I don’t have eggroll wrappers?

Won ton wrappers or even large flour tortillas can be used as substitutes, though cooking times and textures may vary slightly depending on the wrapper thickness.