Southwest Eggrolls
Crispy and cheesy Southwest eggrolls filled with Tex-Mex flavors, perfect for parties and potlucks.
Ingredients
For the Eggroll Filling
- 12 pieces eggroll wrappers
- 1 tablespoon olive oil (or avocado oil)
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red onion, finely diced
- 1 medium jalapeño pepper, seeded and minced (optional) Can be omitted for a milder dish.
- 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) Substitute rotisserie chicken for speed.
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pepper jack cheese, shredded Use cheddar for milder flavor.
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
For the Southwest Ranch Dipping Sauce
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk (or milk + 1 tsp vinegar)
- 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
For Frying
- about 3 inches vegetable oil, for frying Depth in a heavy pot.
Instructions
Make the Filling
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add red bell, green bell, red onion, and jalapeño (if using). Sauté, stirring occasionally, until softened and slightly caramelized, about 5–7 minutes.
- Stir in rinsed black beans and drained corn. Cook 2–3 minutes until warmed through.
- Add shredded chicken, chili powder, cumin, garlic powder, and cayenne if using. Season with salt and black pepper. Cook 2–3 minutes, stirring so flavors blend.
- Reduce heat to low. Add Monterey Jack and pepper jack cheeses. Stir continuously until cheeses fully melt and the mixture is cohesive.
- Remove skillet from heat. Stir in chopped cilantro. Let the filling cool 10–15 minutes so it’s easy to handle and won’t steam the wrappers.
Assemble the Eggrolls
- Lay one eggroll wrapper on a clean surface in a diamond shape (one corner toward you).
- Spoon about 1/4 cup cooled filling into the center.
- Fold the bottom corner over and tuck it tightly. Fold left and right corners toward the center.
- Brush the top corner with a little water and roll away from you, sealing the edge.
- Repeat until all wrappers are filled. Don’t overfill—eggrolls tear easily if packed too full.
Make the Southwest Ranch
- Whisk mayonnaise, sour cream, and buttermilk until smooth.
- Stir in cilantro, lime juice, and spices. Season to taste.
- Cover and chill at least 30 minutes to let flavors marry.
Fry the Eggrolls
- Pour vegetable oil into a deep pot to a depth of about 3 inches.
- Heat oil to 350–375°F (175–190°C). Use a thermometer for safety and consistent results.
- Fry in batches (3–4 at a time), avoiding crowding. Cook about 2–3 minutes per side until golden and crisp.
- Remove with a slotted spoon and drain on a wire rack over paper towels.
Serve
- Serve immediately with chilled Southwest Ranch.
Notes
For a vegetarian version, omit chicken and add diced avocado after frying. If you prefer baking or air-frying, see the Variations section in the article.