Description
Crispy, golden eggrolls loaded with a bold Southwestern blend of chicken, veggies, beans, corn, and gooey cheese—paired with a cool and zesty Southwest Ranch dip that brings everything together. These are addictive, crowd-pleasing, and way easier than you’d expect.
Ingredients
Scale
Eggrolls
- 12 eggroll wrappers
- 1 tbsp olive oil
- 1 medium red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium red onion, finely chopped
- 1 jalapeño, seeded and minced (optional if you love heat)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup cooked chicken breast, shredded (about 2 small breasts)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded pepper jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (optional)
- Salt and black pepper to taste
- Vegetable oil for frying
Southwest Ranch Dip
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of cayenne (optional)
- Salt and black pepper to taste
Instructions
- Make the Filling
- Warm the olive oil in a large skillet over medium heat. Toss in the diced peppers, onion, and jalapeño (if you’re using it). Sauté until the veggies soften and gain a little golden color—around 5 to 7 minutes.
- Add Beans & Corn
- Stir in the drained black beans and corn. Let them heat through for 2–3 minutes.
- Season & Add Chicken
- Mix in the shredded chicken, chili powder, cumin, garlic powder, cayenne (optional), plus a pinch of salt and pepper. Let everything cook together for another couple of minutes so the spices bloom and the flavors fuse.
- Melt the Cheese
- Turn the heat to low. Sprinkle in both cheeses and stir steadily until everything melts into a creamy, cohesive filling.
- Finish with Cilantro
- Remove the skillet from the heat and fold in the chopped cilantro. Let the filling cool slightly—warm filling makes wrappers soggy, so don’t skip this step.
- Prepare to Roll
- Set up your workstation with a stack of eggroll wrappers, the cooled filling, and a small bowl of water.
- Fill the Eggrolls
- Place one wrapper in front of you so it forms a diamond shape. Add about ¼ cup of filling to the center.
- Fold & Roll
- Bring the bottom point up and over the filling. Tuck it snugly. Fold both side points inward. Brush the top point with water. Roll tightly upward until sealed.
- Repeat
- Continue rolling until all wrappers are filled.
- Make the Southwest Ranch
- In a bowl, combine the mayo, sour cream, and buttermilk and whisk until smooth. Add cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne, plus salt and pepper. Mix thoroughly. Chill for at least 30 minutes so the flavors blend beautifully.
- Fry the Eggrolls
- Heat about 3 inches of vegetable oil in a deep pot or Dutch oven. Bring the oil to 350–375°F (175–190°C).
- Carefully lower the eggrolls into the oil—only fry a few at a time so the oil temp stays steady.
- Cook for 2–3 minutes per side, turning occasionally, until crunchy and deep golden brown.
- Transfer the fried eggrolls to a paper towel–lined rack to drain excess oil.
- Serve
- Enjoy the eggrolls while they’re hot and crispy, paired with your chilled Southwest Ranch dipping sauce.
Notes
- Want a spicier version? Add the jalapeño and bump up the cayenne in both the filling and the sauce.
- Let the filling cool a bit before rolling—hot filling = soggy wrappers.
- Keep the oil between 350–375°F for that perfect crisp.
- Fry in small batches so the oil stays hot and the eggrolls cook evenly.
- The Southwest Ranch dip can be prepped up to 3 days in advance and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer