Description
These Chilis Southwest Eggrolls are a delicious homemade version of the restaurant favorite! Crispy on the outside and loaded with chicken, veggies, beans, and melty cheese inside, they’re served with a creamy Southwest Ranch dipping sauce that makes every bite irresistible. Perfect as an appetizer or party snack!
Ingredients
For the Eggroll Wrappers:
- 12 eggroll wrappers
For the Filling:
- 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
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)
- Salt and black pepper to taste
For Frying:
- Vegetable oil, for frying
Instructions
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 for 5-7 minutes until softened.
2. Stir in black beans and corn. Cook for 2-3 minutes to heat through.
3. Add shredded chicken, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Cook for another 2-3 minutes, mixing well.
4. Reduce heat to low and stir in Monterey Jack and pepper jack cheeses until melted and gooey.
5. Remove from heat and stir in chopped cilantro. Let the filling cool slightly.
6. Lay out an eggroll wrapper in a diamond shape. Spoon about 1/4 cup of filling into the center.
7. Fold the bottom corner over the filling, tuck tightly, then fold in the sides. Brush the top corner with water and roll tightly to seal.
8. Repeat with remaining wrappers and filling.
9. In a bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
10. Add cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper. Mix well and refrigerate for at least 30 minutes.
11. Heat 3 inches of vegetable oil in a deep pot to 350-375°F (175-190°C).
12. Fry eggrolls in batches of 3-4 for 2-3 minutes per side, or until golden and crispy. Turn as needed for even cooking.
13. Remove and drain on a wire rack lined with paper towels.
14. Serve warm with chilled Southwest Ranch dipping sauce.
Notes
Don’t overfill the eggrolls to prevent bursting during frying.
Make sure the filling is cool before assembling to avoid soggy wrappers.
Use a deep-fry thermometer to maintain oil temperature for perfectly crispy results.
These can be made ahead and frozen—fry straight from frozen, adding 1-2 minutes extra cook time.
Serve with extra lime wedges or hot sauce for added zest.
Nutrition
- Serving Size: 1 eggroll
- Calories: 270
- Sugar: 2g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg