Southwest Eggrolls Recipe

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If you love bold Tex-Mex flavors wrapped in a crispy, golden shell, this Southwest Eggrolls recipe is about to become your new favorite. Inspired by the famous appetizer served at Chili’s Grill & Bar, this homemade version delivers the same crunchy exterior and creamy, savory filling—without leaving your kitchen.

These eggrolls are packed with tender chicken, black beans, sweet corn, peppers, melty cheese, and warm spices. They’re perfect for parties, game days, or whenever you’re craving a restaurant-style appetizer made fresh at home.

Ingredients

For the Eggrolls

• 12 eggroll wrappers
• 1 tablespoon olive oil
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 red onion, finely diced
• 1 jalapeño, 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
• 1 cup Monterey Jack cheese, shredded
• ½ cup pepper jack cheese, shredded
• ¼ cup fresh cilantro, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

For the Southwest Ranch Sauce

• 1 cup mayonnaise
• ½ cup sour cream
• ¼ cup buttermilk
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Pinch of cayenne pepper (optional)
• Salt and black pepper, to taste

For Frying

• Vegetable oil

Instructions for Southwest Eggrolls

Prepare the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add bell peppers, onion, and jalapeño. Sauté for 5–7 minutes until softened and lightly caramelized.
3. Stir in black beans and corn; cook for 2–3 minutes.
4. Add chicken, chili powder, cumin, garlic powder, cayenne, salt, and pepper. Cook another 2–3 minutes.
5. Reduce heat and stir in both cheeses until fully melted.
6. Remove from heat and mix in fresh cilantro. Let the filling cool slightly.

Assemble the Eggrolls

1. Place an eggroll wrapper on a clean surface in a diamond shape.
2. Spoon about ¼ cup filling into the center.
3. Fold the bottom corner over the filling, then fold in the sides.
4. Brush the top corner with water and roll tightly to seal.
5. Repeat with remaining wrappers.

Make the Southwest Ranch

1. Whisk mayonnaise, sour cream, and buttermilk until smooth.
2. Add remaining sauce ingredients and mix well.
3. Refrigerate for at least 30 minutes before serving.

Fry the Eggrolls

1. Heat oil to 350–375°F (175–190°C).
2. Fry eggrolls in small batches for 2–3 minutes per side until golden brown.
3. Drain on paper towels and serve immediately.

Pro Tips

• Cool the filling before rolling to prevent wrapper tears.
• Don’t overcrowd the fryer—this keeps eggrolls crispy.
• Use a thermometer for consistent oil temperature.

Why This Recipe Works

• Balanced flavors: smoky, creamy, spicy, and savory
• Crispy outside with a rich, cheesy center
• Easy to customize for spice level and diet

Substitutions & Variations

• Vegetarian: Skip chicken and add extra beans or sautéed mushrooms
• Spicy: Add more jalapeño or hot sauce
• Baked option: Brush with oil and bake at 425°F until crisp

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Assemble and refrigerate up to 24 hours
• Storage: Keep cooked eggrolls refrigerated for 3 days
• Reheat: Oven or air fryer for best crispiness

Serving Ideas for Southwest Eggrolls

• Party platter with salsa, guacamole, and ranch
• Served with a fresh green salad
• Sliced over a Southwest-style salad bowl

Nutrition (Per Serving Estimate)

• Calories: ~280
• Protein: 12g
• Carbohydrates: 22g
• Fat: 16g

Frequently Asked Questions

Can I freeze Southwest eggrolls?
Yes, freeze uncooked eggrolls for up to 3 months.

What’s the best oil for frying?
Neutral oils like vegetable or canola work best.

Can I air-fry these eggrolls?
Absolutely—spray lightly with oil and air-fry until crisp.

How spicy are they?
Mild to medium, adjustable based on peppers and spices.

These homemade Southwest Eggrolls deliver restaurant-quality flavor with simple ingredients and easy steps. Crispy, cheesy, and endlessly customizable, they’re guaranteed to disappear fast.

Southwest Eggrolls Recipe

Olivia taling

These Southwest Eggrolls are crispy, golden appetizers filled with seasoned chicken, black beans, corn, peppers, and melty cheese. Inspired by Tex-Mex flavors, they’re perfect for parties, game days, or a restaurant-style snack made fresh at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine American Southwest

Servings 12 eggrolls

Calories 390 kcal

Equipment

• large skillet
• Mixing bowls
• Whisk
• deep fryer or heavy pot
• thermometer
• paper towels

Ingredients

  

• 12 eggroll wrappers
• 1 tablespoon olive oil
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• 15 ounce black beans, rinsed and drained
• 15 ounce corn, drained
• 1 cup cooked chicken breast, shredded
• 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 ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• salt and black pepper, to taste
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh 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
• vegetable oil for frying

Instructions

 

• Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, and jalapeño and sauté for 5–7 minutes until softened.
• Stir in black beans and corn and cook for 2–3 minutes.
• Add chicken, chili powder, cumin, garlic powder, cayenne, salt, and pepper. Cook 2–3 minutes, then reduce heat and stir in cheeses until melted. Remove from heat and mix in cilantro. Let cool slightly.
• Place an eggroll wrapper in a diamond shape, add about 1/4 cup filling to the center, fold bottom corner over filling, fold in sides, brush top corner with water, and roll tightly to seal. Repeat with remaining wrappers.
• Whisk mayonnaise, sour cream, and buttermilk until smooth. Add remaining sauce ingredients, mix well, and refrigerate at least 30 minutes.
• Heat vegetable oil to 350–375°F (175–190°C). Fry eggrolls in small batches for 2–3 minutes per side until golden brown. Drain on paper towels and serve immediately.

Notes

Cool the filling before assembling to prevent wrapper tears. Do not overcrowd the fryer to maintain crispiness. Use a thermometer to keep oil between 350–375°F. Assemble eggrolls up to 24 hours ahead and refrigerate. Store cooked eggrolls up to 3 days and reheat in oven or air fryer for best texture. Sauce flavor improves after chilling.

Keyword chicken eggrolls, copycat restaurant appetizer, southwest eggrolls, tex mex appetizer

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