Southwest Eggrolls Recipe
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.
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.