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Southwest Eggrolls: The Ultimate Recipe and Guide Recipe

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★★★★★

5 from 149 reviews

These Southwest Eggrolls are a crispy, flavorful appetizer packed with a vibrant filling of chicken, black beans, corn, peppers, and melty cheese, accompanied by a zesty Southwest Ranch dipping sauce. Perfectly fried to golden perfection, they make a crowd-pleasing snack or party starter with a delightful balance of smoky spices and fresh cilantro.

Ingredients

Scale

Eggrolls and Filling

  • 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

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

For Frying

  • Vegetable oil, for frying

Instructions

  1. 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, for 5-7 minutes until softened and slightly caramelized.
  2. Add Beans and Corn: Stir in the rinsed and drained black beans and corn. Cook for another 2-3 minutes to combine flavors and heat through.
  3. Incorporate Chicken and Seasonings: Add shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir thoroughly and cook for an additional 2-3 minutes to let spices infuse.
  4. Mix in Cheese: Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheese melts completely into the filling.
  5. Add Cilantro and Cool: Remove skillet from heat. Stir in chopped fresh cilantro and let the filling cool slightly before assembling the eggrolls to prevent wrappers from tearing.
  6. Assemble the Eggrolls: Work on a clean, dry surface with eggroll wrappers, the filling, and a small bowl of water. Place one wrapper in a diamond shape with a corner facing you.
  7. Fill the Wrapper: Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
  8. Fold and Roll: Fold the bottom corner over the filling tightly, then fold in the left and right corners to form an envelope shape. Brush the top corner with water, then roll tightly away from you, sealing the edge.
  9. Repeat Assembly: Continue assembling the remaining eggrolls with the rest of the wrappers and filling.
  10. Prepare Southwest Ranch Dipping Sauce: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
  11. Add Sauce Seasonings: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Mix thoroughly.
  12. Chill Sauce: Cover and refrigerate the dipping sauce for at least 30 minutes to allow flavors to meld.
  13. Heat Oil for Frying: Pour vegetable oil into a large deep pot or Dutch oven to a 3-inch depth. Heat over medium-high heat until oil reaches 350-375°F (175-190°C).
  14. Fry Eggrolls: Carefully place eggrolls in the hot oil in batches of 3-4 to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally.
  15. Drain Excess Oil: Remove eggrolls with a slotted spoon or tongs and place on a wire rack lined with paper towels to drain.
  16. Serve: Serve the hot Southwest Eggrolls immediately with chilled Southwest Ranch dipping sauce.

Notes

  • For extra heat, include the jalapeño pepper and cayenne pepper in both filling and sauce.
  • Ensure the filling is cooled before wrapping to prevent the eggroll wrappers from tearing.
  • Use a deep-fry thermometer to maintain consistent oil temperature for even frying.
  • If preferred, eggrolls can be baked at 400°F (204°C) for 15-20 minutes as a healthier alternative, turning halfway through.
  • The dipping sauce can be made a day ahead to intensify flavors.
  • Customize the filling by substituting chicken with cooked ground beef or turkey for variation.

Keywords: Southwest eggrolls, chicken eggrolls, black bean eggrolls, crispy appetizers, fried eggrolls, Southwest Ranch sauce, party snacks

Find it online: https://yumwithmia.com/southwest-eggrolls-the-ultimate-recipe-and-guide-recipe/