Introduction

Craving Chili’s famous Southwest Eggrolls but want to enjoy them at home? These crispy eggrolls are filled with smoky chicken, black beans, corn, and melted cheeses, wrapped in a golden shell. They’re perfect as an appetizer, snack, or light meal to impress family and friends.

The image shows five crispy, golden brown rolled wraps with green herb sprinkles on top, placed on a wooden board over a white marbled texture. Three wraps are whole, while two are cut in half, revealing layers of colorful filling inside: yellow corn kernels, black beans, shredded chicken, chopped red bell peppers, and green leafy vegetables, all tightly packed. A woman's hand is holding one of the cut wraps toward the top right, showing the filling clearly. A small wooden bowl filled with creamy light green sauce speckled with black pepper sits near the bottom left of the board. 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)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 cup cooked chicken breast, shredded (about 2 small 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)
Salt and black pepper to taste
Vegetable oil, for frying

Ingredients for 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

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 vegetables are softened and slightly caramelized, about 5–7 minutes.
Step 2: Stir in rinsed black beans and drained corn. Cook for 2–3 minutes to heat through and meld flavors.
Step 3: Add shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well and cook for another 2–3 minutes.
Step 4: Reduce heat to low. Add shredded Monterey Jack and pepper jack cheeses and stir until melted and gooey, binding the filling together.
Step 5: Remove from heat and stir in chopped cilantro. Let the filling cool slightly to avoid soggy wrappers when rolling.
Step 6: To assemble, place an eggroll wrapper on a clean surface with one corner pointing towards you. Spoon about 2–3 tablespoons of filling near the corner closest to you. Fold that corner over the filling, tuck in the sides, then roll tightly towards the opposite corner. Seal the edge with a little water.
Step 7: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry eggrolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes.
Step 8: Drain on paper towels to remove excess oil.
Step 9: For the dipping sauce, whisk together mayonnaise, sour cream, buttermilk, cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper until smooth.
Step 10: Serve eggrolls warm with the Southwest Ranch dipping sauce.

Tips & Variations

To add more heat, include the jalapeño and cayenne pepper or serve with hot sauce.
Use rotisserie chicken for a quick shortcut on shredded chicken.
For a vegetarian version, omit chicken and add extra beans and corn or diced avocado after cooking.
Fresh cilantro brightens the flavor—don’t skip it unless you dislike cilantro’s taste.
You can bake the eggrolls at 425°F (220°C) for 15–20 minutes as a healthier alternative, flipping halfway through.

Storage

Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or an air fryer for 5–7 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the wrappers soggy.

How to Serve

Three golden brown, grilled wraps are placed on a wooden board, each wrap showing a crispy, textured outer layer with light char marks and sprinkled green herbs on top. One wrap is cut open, revealing a colorful filling with layers of yellow corn, black beans, red bell peppers, shredded chicken, and bits of green herbs inside a soft tortilla. Next to the wraps is a small brown bowl filled with creamy, white sauce dotted with green herbs. Loose green herb leaves are scattered around the wraps on the wooden board, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these eggrolls?

Yes, assemble the eggrolls but do not fry them. Place them on a baking sheet in a single layer and freeze until firm, then transfer to a freezer bag. Fry or bake directly from frozen, adding a couple of minutes to the cooking time.

What can I substitute for the cheeses?

Monterey Jack and pepper jack give a creamy texture and gentle spice. You can use cheddar and mozzarella as alternatives, though the flavor will differ slightly.