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Chili’s Southwest Eggrolls: The Ultimate Recipe and Guide Recipe

★★★★★

4.5 from 118 reviews
  • Author: Rafael
  • Total Time: 35 minutes
  • Yield: 12 eggrolls 1x

Description

These Chili’s Southwest Eggrolls are a flavorful and crispy appetizer featuring a savory filling of chicken, black beans, corn, bell peppers, and cheeses wrapped in eggroll wrappers and fried to golden perfection. Paired with a zesty Southwest Ranch dipping sauce, they offer a delightful blend of smoky spices, creamy textures, and a hint of heat, making them perfect for parties or game day snacks.

Ingredients

Scale

Filling

  • 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

Southwest Ranch Dipping Sauce

  • 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

For Frying

  • Vegetable oil, for frying

Instructions

  1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the diced red and green bell peppers, red onion, and jalapeño pepper if using. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.
  2. Add Beans and Corn: Stir in the rinsed and drained black beans and corn. Continue cooking for another 2-3 minutes to blend the flavors.
  3. Add Chicken and Spices: Incorporate the shredded cooked chicken breast along with chili powder, cumin, garlic powder, cayenne pepper if desired, and season with salt and black pepper. Stir well and cook for 2-3 minutes to fully combine.
  4. Melt the Cheese: Reduce the heat to low and add the Monterey Jack and pepper jack cheeses. Stir continuously until the cheese is fully melted into the mixture, creating a creamy filling.
  5. Add Fresh Cilantro: Remove the skillet from heat and fold in the chopped fresh cilantro for freshness.
  6. Cool the Filling: Allow the filling to cool slightly, making it easier to handle during assembly.
  7. Assemble the Eggrolls: Lay out a clean, dry surface and have eggroll wrappers, the cooled filling, and a small bowl of water at hand.
  8. Position the Wrapper: Place one eggroll wrapper on the surface in a diamond shape, with one corner facing you.
  9. Add Filling: Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
  10. Fold Bottom Corner: Fold the bottom corner of the wrapper over the filling tightly.
  11. Fold Side Corners: Fold the left and right corners towards the center, enclosing the filling in an envelope shape.
  12. Roll and Seal: Brush the top corner of the wrapper with water to act as glue, then roll the eggroll tightly away from you, sealing the edge to secure the filling inside.
  13. Repeat: Repeat the assembling process with the remaining wrappers and filling until all eggrolls are made.
  14. Make Southwest Ranch Sauce: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
  15. Add Seasonings: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, and season with salt and black pepper. Mix thoroughly.
  16. Chill Sauce: Cover and refrigerate the dipping sauce for at least 30 minutes to allow the flavors to meld.
  17. Heat Oil for Frying: Pour vegetable oil into a large, deep pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
  18. Fry Eggrolls in Batches: Carefully place 3-4 eggrolls into the hot oil, avoiding overcrowding. Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.
  19. Drain Excess Oil: Remove fried eggrolls with a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain.
  20. Serve: Serve the hot Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce.

Notes

  • The jalapeño and cayenne pepper are optional and can be adjusted based on your heat preference.
  • Allowing the filling to cool before assembling helps prevent the wrappers from becoming soggy.
  • Frying in small batches keeps the oil temperature stable for crispier eggrolls.
  • You can substitute cooked turkey or remove the chicken for a vegetarian option.
  • Store leftover eggrolls in an airtight container and reheat in an oven or air fryer to maintain crispiness.
  • The Southwest Ranch sauce can be made up to a day in advance to deepen the flavors.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American Southwest

Keywords: Southwest eggrolls, chicken eggrolls, appetizer, fried eggrolls, southwestern cuisine, homemade ranch dip, game day snacks

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Find it online: https://tastewithrafael.com/chilis-southwest-eggrolls-the-ultimate-recipe-and-guide-recipe/