Introduction

Southwest Eggrolls are a flavorful twist on the classic appetizer, packed with a zesty blend of chicken, beans, peppers, and cheese. Crispy on the outside and loaded with a savory filling inside, they pair perfectly with a creamy Southwest Ranch dipping sauce. They’re a crowd-pleaser that’s surprisingly easy to make at home.

The image shows five golden-brown, crispy egg rolls arranged on a wooden board sprinkled with green herbs. One egg roll is held by a woman's hand at the top right, with its open end facing the camera, revealing the layers inside: yellow corn, black beans, shredded chicken, red bell peppers, and green leafy vegetables. Two more egg rolls, cut in half to show the same colorful filling, lie at the bottom right, while two whole rolls sit at the back. A small wooden bowl filled with a creamy, pale green dipping sauce speckled with black dots sits in front of the egg rolls. The setup is 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
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
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 the 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 the cheese is completely melted.
Step 5: Remove from heat and stir in chopped fresh cilantro.
Step 6: Allow the filling to cool slightly before assembling the eggrolls.
Step 7: Lay one eggroll wrapper on a clean, dry surface in a diamond shape with one point facing you.
Step 8: Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
Step 9: Fold the bottom corner of the wrapper over the filling, tucking it tightly. Then fold in the left and right corners toward the center, creating an envelope shape.
Step 10: Brush the top corner of the wrapper with a little water and roll the eggroll tightly away from you, sealing the edge with the water.
Step 11: Repeat the assembly process with the remaining eggroll wrappers and filling.
Step 12: For the dipping sauce, whisk together mayonnaise, sour cream, and buttermilk in a medium bowl until smooth.
Step 13: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well and refrigerate for at least 30 minutes.
Step 14: Pour vegetable oil into a large pot to a depth of about 3 inches. Heat oil over medium-high heat to 350-375°F (175-190°C).
Step 15: Fry eggrolls in batches of 3-4, being careful not to overcrowd. Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.
Step 16: Remove eggrolls with a slotted spoon or tongs and drain on a wire rack lined with paper towels.
Step 17: Serve immediately with the chilled Southwest Ranch dipping sauce.

Tips & Variations

For a vegetarian version, omit the chicken and add extra beans or diced avocado.
Try baking the eggrolls at 425°F (220°C) for 15-20 minutes, turning halfway for a healthier option.
Add finely chopped fresh corn instead of canned for a sweeter filling.
Use flour tortillas instead of eggroll wrappers for a softer texture.
If you like it spicier, keep the jalapeño seeds and increase the cayenne pepper slightly.

Storage

Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10-12 minutes to restore crispiness. The Southwest Ranch dipping sauce can be refrigerated in a sealed container for up to one week. Avoid freezing the dipping sauce as it may separate upon thawing.

How to Serve

Three grilled burritos rest on a wooden board, each with a golden-brown, slightly crispy tortilla exterior sprinkled with chopped green herbs. One burrito is cut in half, showing layers inside with bright yellow corn, black beans, red bell peppers, and shredded chicken. Next to the burritos, there is a round, brown bowl filled with creamy, light green sauce speckled with herbs. Fresh green herbs are scattered on the board around the food, and the surface is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the filling a day ahead and keep it refrigerated. Allow it to come to room temperature before assembling the eggrolls for easier rolling.

What’s the best way to prevent eggrolls from bursting while frying?

Make sure the filling is not too wet, and seal the edges of the wrappers well using water. Also, avoid overcrowding the oil which can drop the temperature and cause soggy, bursting eggrolls.