Introduction

Chili’s Southwest Eggrolls are a crispy, flavorful appetizer packed with chicken, black beans, corn, peppers, and cheese. Served with a creamy Southwest Ranch dipping sauce, these eggrolls bring bold, zesty flavors right to your kitchen.

The image shows three grilled burritos placed on a wooden board with a white marbled background. Each burrito has a golden-brown, crispy outer layer sprinkled with chopped green herbs. One burrito is cut in half, revealing colorful layers inside: bright yellow corn, black beans, red bell peppers, and shredded chicken mixed with small green herbs. To the right of the burritos is a small round brown bowl filled with a creamy white sauce that has visible green herb flecks. Some green herb leaves are scattered around the board, adding a fresh touch. 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)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) 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
Vegetable oil, for frying

Southwest Ranch Dipping Sauce Ingredients

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

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add red and green bell peppers, red onion, and jalapeño (if using). Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
Step 2: Stir in black beans and corn. Cook for another 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 for 2-3 more minutes.
Step 4: Reduce heat to low. Add Monterey Jack and pepper jack cheeses, stirring constantly until melted and creamy. Remove from heat and stir in chopped cilantro. Allow filling to cool slightly.
Step 5: To assemble, place one eggroll wrapper on a clean surface with a point facing you. Spoon about 1/4 cup of filling onto the center.
Step 6: Fold the bottom corner over filling, tuck in left and right corners, brush top corner with water, and roll tightly to seal.
Step 7: Repeat for remaining wrappers and filling.
Step 8: For 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 black pepper. Refrigerate for at least 30 minutes.
Step 9: Heat vegetable oil in a deep pot to 350-375°F (175-190°C). Fry eggrolls in batches, 3-4 at a time, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Step 10: Remove eggrolls with slotted spoon and drain on paper towels or wire rack. Serve immediately with Southwest Ranch dipping sauce.

Tips & Variations

Add jalapeño and cayenne pepper to the filling for extra heat.
Let the filling cool before assembling to prevent soggy wrappers.
Maintain oil temperature between 350-375°F for crispy eggrolls.
Fry in small batches to keep oil temperature steady and avoid greasy eggrolls.
For a vegetarian option, omit chicken and add more black beans or sautéed vegetables.
Try different cheeses like just pepper jack or Monterey Jack for varied flavor.

Storage

Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F for 8-10 minutes to restore crispiness. The Southwest Ranch dipping sauce can be kept refrigerated for up to 3 days as well.

How to Serve

The image shows three golden brown grilled burritos with a crispy texture, lying on a wooden board. One burrito is cut open at the front, showing colorful layers inside with yellow corn, black beans, red bell pepper, and shredded chicken mixed with herbs. The burritos are garnished with small green herb pieces scattered on top and around them. Next to the burritos is a small brown bowl filled with creamy white sauce mixed with green herbs. Fresh green herb leaves are also placed on the wooden board around the burritos. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these eggrolls ahead of time?

Yes, you can assemble the eggrolls and refrigerate them for a few hours before frying. Avoid assembling too far in advance to prevent soggy wrappers. The dipping sauce can be made a day ahead to enhance flavors.

What can I use if I don’t have eggroll wrappers?

Wonton wrappers can be used as a substitute, though the texture may be slightly different. Be gentle when folding to avoid tearing. You can also try spring roll wrappers if available.