Chilis Southwest Eggrolls: The Ultimate Recipe and Guide
Crispy, cheesy, and loaded with bold Tex-Mex flavor, these Southwest eggrolls are the ultimate copycat recipe complete with a creamy ranch dipping sauce.
- 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.
