Introduction

Southwest Eggrolls are a delicious twist on a classic appetizer, packed with vibrant flavors from peppers, black beans, chicken, and melty cheeses. Crispy on the outside and bursting with a savory filling, they are perfect for parties or a fun family dinner.

The image shows five golden-brown fried rolls on a white marbled surface, each sprinkled with small green herb pieces. Three of the rolls are whole, and two are cut open to reveal three layers inside: a shredded light brown chicken layer on the bottom, a middle layer of black beans and yellow corn, and a top layer of red bell pepper pieces mixed with greens. A small wooden bowl filled with creamy light green dipping sauce with small dark specks sits beside the rolls. A woman's hand is holding one of the cut rolls, showing the colorful filling inside. 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 rinsed and drained black beans and corn. Cook for another 2-3 minutes.
Step 3: Add shredded cooked chicken breast, 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 cheese is completely melted.
Step 5: Remove from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.
Step 6: Lay out a clean, dry surface. Place one eggroll wrapper on your work surface in a diamond shape, with one point facing you.
Step 7: Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
Step 8: Fold the bottom corner of the wrapper over the filling, tucking it tightly. Then fold in the left and right corners towards the center, creating an envelope shape.
Step 9: Brush the top corner of the wrapper with a little water. Roll the eggroll tightly away from you, sealing the edge with the water.
Step 10: Repeat the folding and filling process with the remaining wrappers and filling.
Step 11: For the Southwest Ranch Dipping Sauce, whisk together mayonnaise, sour cream, and buttermilk in a medium bowl until smooth.
Step 12: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix thoroughly and refrigerate for at least 30 minutes.
Step 13: Pour enough vegetable oil into a large pot to reach about 3 inches deep. Heat over medium-high heat until oil reaches 350-375°F (175-190°C).
Step 14: Carefully fry the eggrolls in batches of 3-4, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Step 15: Remove eggrolls with a slotted spoon or tongs and drain on a wire rack lined with paper towels.
Step 16: Serve immediately with the chilled Southwest Ranch dipping sauce.

Tips & Variations

For a vegetarian version, skip the chicken and add extra beans or diced avocado.
Use a flavorful cheese blend like cheddar or a Mexican blend if you prefer.
To make baking easier, try brushing the eggrolls lightly with oil and baking at 425°F (220°C) for 15-20 minutes, turning halfway through.
Adjust the amount of jalapeño and cayenne pepper to control the heat level.

Storage

Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for about 10 minutes to maintain crispiness. The dipping sauce can be kept refrigerated for up to 5 days.

How to Serve

Three golden-brown, grilled burritos lay stacked on a wooden board, each filled with layers of yellow corn, black beans, red bell peppers, and shredded chicken. The top burrito is slightly open, showing the colorful filling inside. Fresh green herbs are sprinkled on top of the burritos and around the board for garnish. Next to the burritos is a small round bowl filled with a thick, creamy green sauce with visible herb bits. The setting is bright and detailed, with a white marbled texture under the board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the filling a day ahead and store it in the refrigerator. Allow it to come to room temperature before assembling the eggrolls for best results.

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

Wonton wrappers can be a good substitute, although they are smaller and thinner, so adjust the amount of filling accordingly. Alternatively, large flour tortillas can work but will yield a different texture.