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Southwest Eggrolls: The Ultimate Recipe and Guide Recipe

★★★★★

4.7 from 117 reviews
  • Author: Simon
  • Total Time: 45 minutes
  • Yield: 12 eggrolls 1x

Description

These Southwest Eggrolls are a deliciously crispy appetizer packed with a flavorful filling of bell peppers, black beans, corn, seasoned chicken, and melty cheeses. Served with a tangy, creamy Southwest Ranch dipping sauce, they bring a perfect balance of smoky, spicy, and fresh flavors. Ideal for parties or casual meals, these eggrolls are deep-fried to golden perfection for a satisfying crunch.

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

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

Notes

  • For extra heat, include the jalapeño and cayenne pepper; omit for milder flavor.
  • Ensure filling is cooled before assembling to prevent soggy wrappers.
  • Do not overcrowd the fryer to maintain oil temperature and crispness.
  • Use a wire rack rather than paper towels alone to keep eggrolls crispy after frying.
  • Leftover eggrolls can be reheated in an oven or air fryer to restore crispiness.
  • You can substitute cooked chicken with cooked ground turkey or keep it vegetarian by omitting the meat and adding extra beans or vegetables.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Southwestern

Keywords: southwest eggrolls, crispy eggrolls, chicken eggrolls, southwest appetizer, black bean eggrolls, homemade eggrolls, ranch dipping sauce, deep-fried eggrolls

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