Introduction

Chili’s Southwest Eggrolls bring a flavorful twist to a classic appetizer, combining vibrant veggies, shredded chicken, and melted cheese wrapped in crispy eggrolls. Paired with a creamy Southwest Ranch dipping sauce, they’re perfect for parties or a fun dinner at home.

The image shows five crispy, golden-brown rolled tacos, sprinkled with chopped green herbs on top. Three tacos lie flat on a wooden board, with two cut in half, revealing layers inside: shredded chicken, black beans, bright yellow corn, green spinach, and red bell peppers, all tightly wrapped in the crispy shell. A woman's hand holds one of the rolled tacos near the top right, showing the inside filling clearly. Next to the tacos is a small wooden bowl filled with a thick, creamy green sauce speckled with black pepper. The whole scene sits 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 (for dipping sauce)
1 tablespoon lime juice
1 teaspoon chili powder (for dipping sauce)
1/2 teaspoon cumin (for dipping sauce)
1/4 teaspoon garlic powder (for dipping sauce)
1/4 teaspoon onion powder (for dipping sauce)
Pinch of cayenne pepper (optional, for dipping sauce heat)
Salt and black pepper to taste (for dipping sauce)
Vegetable oil, for frying

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add diced red bell pepper, green bell pepper, red onion, and jalapeño if using. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
Step 2: Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes.
Step 3: Add shredded cooked 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 and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese is melted completely.
Step 5: Remove from heat and stir in chopped fresh cilantro. Let the filling cool slightly before assembling.
Step 6: On a clean surface, place one eggroll wrapper in a diamond shape. Spoon about 1/4 cup of the filling onto the center.
Step 7: Fold the bottom corner over the filling tightly, then fold in left and right corners towards the center. Brush the top corner with water and roll tightly to seal.
Step 8: Repeat assembly with remaining wrappers and filling.
Step 9: For the Southwest Ranch sauce, whisk mayonnaise, sour cream, and buttermilk in a bowl until smooth. Stir in 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.
Step 11: Fry eggrolls in batches of 3-4, turning occasionally, until golden brown and crispy (about 2-3 minutes per side).
Step 12: Drain fried eggrolls on paper towels and serve immediately with the chilled Southwest Ranch dipping sauce.

Tips & Variations

For a vegetarian version, skip the chicken and add extra black beans or sautéed mushrooms.
Add extra jalapeño or cayenne pepper for more heat.
Use an air fryer instead of frying: cook eggrolls at 400°F for 10-12 minutes, flipping halfway through.
Make ahead and freeze assembled eggrolls; fry directly from frozen, adding a minute or two to cooking time.

Storage

Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated 375°F oven for 10-12 minutes to keep them crispy. The dipping sauce can be refrigerated for up to one week.

How to Serve

Three golden-brown, crispy burritos lie on a wooden board, each garnished with small green herb pieces on their toasted surfaces. One burrito is cut open, showing three visible layers inside: shredded light chicken on the bottom, a middle layer of bright yellow corn kernels and black beans, and a top layer of small red bell pepper pieces mixed with green herbs. Next to the burritos, a rough-textured brown bowl holds a creamy white sauce speckled with tiny green herbs. Green cilantro leaves are scattered around the board, all placed on a white marbled surface. 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 eggrolls on a baking sheet, brush lightly with oil, and bake at 400°F for about 10-12 minutes, turning halfway, until crispy and golden.

Can I prepare the filling in advance?

Absolutely. The filling can be made up to two days ahead and refrigerated. Allow it to come to room temperature before assembling the eggrolls for best results.