Introduction

Chili’s Southwest Eggrolls are a crispy, flavorful appetizer packed with chicken, black beans, corn, peppers, and cheese. Paired with a creamy Southwest Ranch dipping sauce, these eggrolls bring vibrant Tex-Mex flavors straight to your home kitchen. They’re perfect for parties, game nights, or a fun weeknight treat.

The image shows five crispy golden-brown spring rolls on a wooden board, with chopped green herbs sprinkled on top. Three spring rolls are whole, while two are cut in half, revealing a colorful filling made of shredded chicken, black beans, yellow corn, green leafy vegetables, and red bell peppers. A woman's hand is holding one of the spring rolls near the top right, showing the filling inside. Next to the spring rolls is a small wooden bowl filled with a creamy light green dipping sauce with small black specks. The food is placed on a white marbled textured 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
Vegetable oil, for frying

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, for extra heat)
Salt and black pepper to taste

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. Sauté, stirring occasionally, until softened and slightly caramelized, about 5–7 minutes.
Step 2: Stir in black beans and corn. Cook for 2–3 minutes until heated through.
Step 3: Add shredded chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Mix well and cook another 2–3 minutes to blend flavors.
Step 4: Lower heat and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheeses melt into a gooey filling.
Step 5: Remove from heat and stir in chopped 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 filling onto the center.
Step 7: Fold the bottom corner over the filling, then fold in the left and right corners. Brush top corner with water and roll tightly to seal. Repeat with remaining wrappers and filling.
Step 8: To prepare the dipping sauce, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and pepper. Refrigerate at least 30 minutes.
Step 9: Heat vegetable oil in a deep pot to 350–375°F (175–190°C). Fry eggrolls in batches without overcrowding for 2–3 minutes per side, until golden brown and crispy.
Step 10: Remove eggrolls with a slotted spoon and drain on paper towels. Serve immediately with the chilled Southwest Ranch sauce.

Tips & Variations

Add jalapeño and cayenne pepper for extra heat in the filling and dipping sauce.
Allow filling to cool before rolling to prevent soggy wrappers and tearing.
Maintain oil temperature between 350–375°F for crispy, evenly cooked eggrolls.
Fry in batches to avoid lowering oil temperature and greasy eggrolls.
Make the Southwest Ranch sauce ahead and store refrigerated up to 3 days.
For a vegetarian version, omit the chicken and add extra beans or sautéed vegetables.
Try different cheeses like all Monterey Jack or all pepper jack for varying spice levels.

Storage

Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F for 5–7 minutes to restore crispiness. The dipping sauce keeps in the fridge for up to 3 days in a sealed container.

How to Serve

The image shows five golden-brown, crispy egg rolls on a wooden board, sprinkled with green herbs on top. Three of the egg rolls are cut open, revealing colorful layers inside: shredded chicken, black beans, bright yellow corn, green spinach, and small pieces of red bell pepper. A woman's hand is holding one egg roll close to the camera, showing the detailed texture inside clearly. In the front left corner, there is a small wooden bowl filled with creamy green dip, speckled with black pepper. The overall scene has a warm, inviting look with the egg rolls arranged neatly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the eggrolls instead of frying?

Yes, you can bake them at 400°F for about 20 minutes, turning halfway through, for a healthier option. Though they won’t be as crispy as fried, they still taste great.

How do I prevent the eggroll wrappers from tearing?

Make sure the filling is cooled before assembling and avoid overfilling. Also, use water to seal the edges properly. Handling the wrappers gently helps prevent tearing.