Introduction

These Southwest Eggrolls are a crispy, flavorful appetizer inspired by Chili’s. Filled with a savory mix of chicken, black beans, corn, and cheese, they pair perfectly with a creamy avocado ranch dipping sauce. They’re a fun twist on classic egg rolls that will impress any crowd.

A wooden round board holds a stack of golden brown crispy egg rolls resting on crinkled brown parchment paper. Several egg rolls are cut in half, showing multiple layers inside: a pale, shredded chicken filling mixed with bright yellow corn kernels, small black beans, and diced red and green bell peppers. The outer layer is thin and fried to a crispy, bubbly texture with a light golden color. Fresh green cilantro leaves are scattered around the board. In the background, a white marbled surface partially holds a wooden bowl with a creamy green sauce and a white cloth is soft and folded. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz chicken breast, cooked and shredded
2 tablespoons olive oil
1/2 cup black beans, canned, rinsed, and drained
1/2 cup corn (thawed frozen, canned, or fresh)
1/4 cup red bell pepper, diced
1/4 cup green onions, diced
1 jalapeno pepper, diced (adjust for spiciness)
2 tablespoons fresh cilantro, chopped
1/3 cup frozen spinach, thawed and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon cayenne pepper
1 cup Monterey Jack cheese, shredded
10-12 egg roll wrappers
Oil for frying

For the Avocado Ranch Dipping Sauce:

1/2 cup ranch dressing
1 medium ripe avocado, mashed
2 tablespoons buttermilk
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Step 1: In a large or medium skillet, heat the olive oil over medium heat. Sauté the red bell peppers until tender, about 3-4 minutes. Add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Cook, stirring occasionally, until the vegetables soften slightly, about 3-4 minutes.
Step 2: Transfer the cooked vegetable mixture to a large bowl. Stir in the shredded chicken breast and chopped cilantro until well combined. Then add the shredded Monterey Jack cheese and mix again.
Step 3: Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 1/4 cup of the filling onto the center of the wrapper. Fold the bottom corner up over the filling, fold in the sides, and roll tightly. Seal the top corner with a dab of water. Repeat with remaining wrappers and filling.
Step 4: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy. Drain on paper towels to remove excess oil.
Step 5: To make the dipping sauce, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder in a blender. Blend until smooth and creamy.
Step 6: Serve the hot egg rolls with the avocado ranch dipping sauce on the side. Enjoy your homemade Southwest Egg Rolls!

Tips & Variations

Use rotisserie chicken for a quick shortcut.
Adjust the jalapeno quantity or omit it for a milder flavor.
For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway, instead of frying.
Add a splash of lime juice to the filling for extra brightness.
Try substituting the Monterey Jack cheese with pepper jack for more heat.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for 8-10 minutes to keep them crispy. The dipping sauce should be kept refrigerated and consumed within 2 days.

How to Serve

The image shows a tray lined with brown parchment paper holding eight golden-brown fried spring rolls, some slightly darker in color with visible bits of red and green inside, hinting at a vegetable filling. The spring rolls are garnished with small pieces of chopped green herbs scattered across them. To the lower left side of the tray, there is a small white bowl filled with green creamy dip topped with chopped herbs. The background is a white marbled surface with a light-colored cloth and a few sprigs of fresh green herbs around the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls and refrigerate them for a few hours before frying. For best texture, fry or bake just before serving.

Can I freeze the cooked egg rolls?

Yes, after frying and cooling completely, freeze the egg rolls in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat in a hot oven until crispy.