Description
Chili’s Southwest Eggrolls are crispy, flavorful eggrolls stuffed with a savory mixture of chicken, black beans, corn, bell peppers, and cheeses, served with a creamy Southwest Ranch dipping sauce. This ultimate recipe includes step-by-step instructions for making the filling, assembling the eggrolls, preparing the dipping sauce, and frying to golden perfection. Perfect as an appetizer or party snack, these eggrolls combine Tex-Mex flavors with crunchy goodness.
Ingredients
Scale
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, 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
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
- Prepare the Filling: 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.
- Add Beans and Corn: Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes to combine flavors and heat through.
- Mix Chicken and Spices: Add shredded cooked chicken breast along with chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes, allowing the spices to infuse.
- Melt Cheese: Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheese is fully melted, creating a creamy mixture.
- Add Fresh Cilantro: Remove the skillet from heat and stir in chopped fresh cilantro for bright flavor.
- Cool Filling: Allow the filling to cool slightly before assembling to prevent soggy wrappers.
- Assemble the Eggrolls: Lay an eggroll wrapper on a clean surface in a diamond shape, with one point facing you. Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
- Fold Wrapper: Fold the bottom corner over the filling, tucking it tightly. Fold in the left and right corners toward the center to create an envelope shape.
- Seal Eggroll: Brush the top corner of the wrapper with water, then roll tightly away from you, sealing the edge with the water.
- Repeat: Repeat the folding and filling process with the remaining wrappers and filling.
- Prepare Dipping Sauce: In a medium bowl, whisk mayonnaise, sour cream, and buttermilk until smooth.
- Add Seasonings: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix thoroughly.
- Chill Sauce: Cover and refrigerate the sauce for at least 30 minutes to meld flavors.
- Heat Oil for Frying: Pour vegetable oil into a deep pot or Dutch oven to reach about 3 inches deep. Heat oil over medium-high heat until it reaches 350-375°F (175-190°C).
- Fry Eggrolls: Carefully place eggrolls in hot oil without overcrowding, frying in batches of 3-4 at a time. Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally.
- Drain: Use a slotted spoon or tongs to transfer eggrolls to a wire rack lined with paper towels to drain excess oil.
- Serve: Serve the crispy Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce.
Notes
- For extra heat, add jalapeño to the filling and cayenne pepper to both the filling and dipping sauce.
- Allow the filling to cool slightly before filling to prevent soggy eggroll wrappers.
- Maintain oil temperature between 350-375°F for perfectly crispy eggrolls.
- Fry in batches to avoid overcrowding and dropping the oil temperature.
- The Southwest Ranch dipping sauce can be made up to 3 days ahead and stored in the refrigerator.
Keywords: Chilis Southwest Eggrolls, Tex-Mex eggrolls, chicken eggrolls, black bean eggrolls, Southwest Ranch sauce, crispy eggroll appetizer, fried eggroll recipe, spicy eggrolls