I love how these eggrolls blend creamy, cheesy, and spicy in every bite. The filling is hearty, colorful, and so satisfying, and the crispy shell gives the perfect crunch. The homemade Southwest ranch adds that cooling contrast with just enough zing. Whether I’m serving them as a starter, game day snack, or fun dinner, they always impress and taste just like the restaurant version—maybe better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Eggrolls:
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)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 cup cooked chicken breast, shredded
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)
Salt and black pepper to taste
For the 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)
Salt and black pepper to taste
For Frying:
Vegetable oil (enough for deep frying, about 3 inches deep in the pot)
Directions
Prepare the Filling: I heat olive oil in a large skillet over medium heat. I sauté the red and green bell peppers, red onion, and jalapeño (if using) until they’re soft and slightly caramelized—about 5–7 minutes.
I stir in the black beans and corn, cooking for another 2–3 minutes.
Then I add the shredded chicken, chili powder, cumin, garlic powder, cayenne (if using), salt, and pepper. I cook everything together for 2–3 minutes until it’s well combined.
I reduce the heat to low and stir in the Monterey Jack and pepper jack cheeses until melted and creamy.
I remove the skillet from the heat and stir in the chopped cilantro. I let the filling cool slightly so it’s easier to work with.
Assemble the Eggrolls: On a clean surface, I lay out an eggroll wrapper in a diamond shape. I place about 1/4 cup of the filling in the center.
I fold the bottom corner up and over the filling, tuck in the sides, then roll tightly. I brush the top edge with a little water to seal it closed.
I repeat the process for the remaining wrappers and filling.
Make the Dipping Sauce: In a bowl, I whisk together mayonnaise, sour cream, and buttermilk until smooth. Then I stir in the cilantro, lime juice, spices, salt, and pepper. I cover and refrigerate the sauce for at least 30 minutes to let the flavors come together.
Fry the Eggrolls: I heat vegetable oil in a deep pot or Dutch oven to 350–375°F. I fry the eggrolls in batches of 3–4, turning occasionally, for 2–3 minutes per side until golden and crispy.
I transfer them to a paper towel-lined wire rack to drain.
Serve: I serve the Southwest Eggrolls hot with the chilled Southwest Ranch dipping sauce on the side.
Servings and timing
This recipe makes 12 eggrolls and takes about 1 hour total. It’s ideal for a crowd or for freezing and reheating later.
Variations
Sometimes I swap the chicken for cooked ground turkey or even pulled pork. I also like using spinach or chopped mushrooms for a vegetarian version. If I want to make them lighter, I brush them with oil and bake at 400°F for 15–20 minutes or use the air fryer. The dipping sauce can also be made spicy with extra jalapeño or chipotle powder.
Storage/Reheating
I store leftover eggrolls in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F for 5–8 minutes until crispy. The dipping sauce keeps in the fridge for up to 5 days.
FAQs
Can I freeze these eggrolls?
Yes, I freeze them after assembling (before frying). I lay them on a baking sheet until solid, then transfer to a freezer bag. I fry them directly from frozen, just adding an extra minute or two.
Can I bake these instead of frying?
Definitely. I brush them with oil and bake at 400°F for 15–20 minutes, flipping halfway. They don’t get quite as crispy but still taste great.
What type of cheese works best?
I like Monterey Jack and pepper jack for their creaminess and mild heat. Cheddar or Colby Jack also work if I need to substitute.
Can I make the filling ahead of time?
Yes, I often make the filling the day before and refrigerate it. That way, assembly is faster when I’m ready to cook.
How do I keep them from getting soggy?
I always drain them on a wire rack instead of a plate to keep the bottoms crisp. Letting the filling cool before assembling also helps avoid moisture buildup.
Conclusion
These Chilis-inspired Southwest Eggrolls are one of my favorite appetizers to make from scratch. They’re crispy, flavorful, and totally crowd-pleasing with a creamy ranch dip that ties it all together. Whether I’m hosting or just craving something bold and cheesy, this recipe always delivers.
Crispy, cheesy, and loaded with bold Tex-Mex flavor, these Southwest eggrolls are the ultimate copycat recipe complete with a creamy ranch dipping sauce.
Author:Ella
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:12 eggrolls
Category:Appetizer
Method:Frying
Cuisine:Tex-Mex / Southwest
Ingredients
Southwest Eggroll 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, seeded and minced (optional)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 cup cooked chicken breast, shredded
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)
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)
Salt and black pepper, to taste
For Frying
Vegetable oil
Instructions
Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, and jalapeño. Cook 5–7 minutes until softened.
Stir in black beans and corn; cook 2–3 minutes.
Add chicken, chili powder, cumin, garlic powder, cayenne, salt, and pepper. Cook 2–3 minutes.
Reduce heat to low and stir in cheeses until melted and combined.
Remove from heat and stir in cilantro. Let filling cool slightly.
Assemble the Eggrolls
Place an eggroll wrapper on a clean surface in a diamond shape.
Spoon about 1/4 cup filling into the center.
Fold bottom corner over filling, fold in sides, brush top corner with water, and roll tightly to seal.
Repeat with remaining wrappers and filling.
Make the Southwest Ranch Sauce
Whisk mayonnaise, sour cream, and buttermilk until smooth.
Add remaining sauce ingredients and mix well.
Cover and refrigerate at least 30 minutes for best flavor.
Fry the Eggrolls
Heat vegetable oil in a deep pot to 350–375°F (175–190°C).
Fry eggrolls in batches for 2–3 minutes per side until golden and crispy.
Transfer to a paper towel-lined rack to drain.
Serve immediately with chilled Southwest ranch dipping sauce.
Notes
For a lighter version, air fry at 390°F for 8–10 minutes, flipping halfway.
These eggrolls freeze well before frying—perfect for make-ahead appetizers.
Swap chicken for shredded rotisserie chicken to save time.
