Chili Lime Southwest Eggrolls with Creamy Cilantro Dipping Sauce Recipe

Introduction

Chili’s Southwest Eggrolls are a delightful fusion of bold Southwestern flavors wrapped in crispy, golden eggrolls. Filled with seasoned chicken, cheese, and fresh veggies, these eggrolls make a perfect appetizer or snack. Paired with a creamy Southwest Ranch dipping sauce, they’re sure to impress at any gathering.

Ingredients

• 12 eggroll wrappers
• 1 tablespoon olive oil
• 1 medium red bell pepper, finely diced
• 1 medium green bell pepper, finely diced
• 1 medium red onion, finely diced
• 1 jalapeño pepper, seeded and minced (optional, for extra heat)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 cup cooked chicken breast, shredded (about 2 small chicken breasts)
• 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 cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 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, for extra heat)
• Vegetable oil, for frying

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add diced red bell pepper, green bell pepper, red onion, and jalapeño if using. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
2. Step 2: Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes.
3. Step 3: Add shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for 2-3 minutes.
4. Step 4: Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese is completely melted.
5. Step 5: Remove from heat and stir in chopped fresh cilantro. Let the filling cool slightly before assembling the eggrolls.
6. Step 6: Lay one eggroll wrapper on a clean, dry surface in a diamond shape with one point facing you.
7. Step 7: Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
8. Step 8: Fold the bottom corner over the filling, tucking it tightly. Fold in the left and right corners toward the center to create an envelope shape.
9. Step 9: Brush the top corner with water. Roll the eggroll tightly away from you, sealing the edge with the water.
10. Step 10: Repeat assembly with remaining wrappers and filling.
11. Step 11: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth for the dipping sauce.
12. Step 12: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes.
13. Step 13: Pour enough vegetable oil into a deep pot to reach about 3 inches in depth. Heat over medium-high until oil reaches 350-375°F (175-190°C).
14. Step 14: Fry eggrolls in batches of 3-4, avoiding overcrowding. Cook for 2-3 minutes per side until golden brown and crispy, turning occasionally.
15. Step 15: Remove eggrolls with a slotted spoon and drain on a wire rack lined with paper towels.
16. Step 16: Serve immediately with chilled Southwest Ranch dipping sauce.

Tips & Variations

• For a vegetarian version, omit the chicken and add extra black beans or sautéed mushrooms.
• Add finely chopped green chilies for a milder heat boost.
• Oven-bake the eggrolls at 400°F for 15-20 minutes as a healthier alternative to frying.
• Use a toothpick to secure the eggrolls if you find them difficult to seal.

Storage

Store any leftover cooked eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10 minutes to regain crispiness or in an air fryer for 5-7 minutes. The dipping sauce can be refrigerated for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the filling a day ahead and refrigerate it. Let it come to room temperature before assembling the eggrolls for easier rolling.

What if I don’t have buttermilk for the dipping sauce?

You can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using as a buttermilk replacement.

Chili Lime Southwest Eggrolls with Creamy Cilantro Dipping Sauce Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

Chili’s Southwest Eggrolls are a delicious appetizer featuring a flavorful filling of seasoned chicken, black beans, corn, peppers, and melted cheeses, all wrapped in crispy eggroll wrappers and fried to golden perfection. Served with a zesty Southwest Ranch dipping sauce, these eggrolls combine Tex-Mex flavors with a satisfying crunch, making them perfect for parties or casual dinners.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 eggrolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Eggrolls

• 12 eggroll wrappers
• 1 tablespoon olive oil
• 1 medium red bell pepper, finely diced
• 1 medium green bell pepper, finely diced
• 1 medium red onion, finely diced
• 1 jalapeño pepper, seeded and minced (optional, for extra heat)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 cup cooked chicken breast, shredded (about 2 small chicken breasts)
• 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 cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste

Southwest Ranch Dipping Sauce

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 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, for extra heat)
• Salt and black pepper to taste

For Frying

• Vegetable oil, for frying (enough for 3 inches depth in pot)

Instructions

1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the diced red and green bell peppers, red onion, and jalapeño (if using). Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5 to 7 minutes.
2. Add Beans and Corn: Stir in the rinsed and drained black beans and corn. Continue cooking for another 2 to 3 minutes to blend flavors and heat through.
3. Season and Add Chicken: Add shredded cooked chicken breast along with chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2 to 3 minutes to meld the spices.
4. Melt the Cheese: Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheese is melted and fully incorporated into the filling.
5. Finish Filling: Remove the skillet from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls to prevent the wrappers from tearing.
6. Assemble the Eggrolls: Lay one eggroll wrapper on a clean, dry surface in a diamond shape with one point facing you. Spoon about 1/4 cup of the cooled filling into the center of the wrapper.
7. Fold the Wrapper: Fold the bottom corner over the filling tightly, tuck in the left and right corners toward the center forming an envelope, then brush the top corner with water and roll tightly away from you to seal. Repeat with remaining wrappers and filling.
8. Prepare Southwest Ranch Dipping Sauce: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes to let flavors meld.
9. Heat Oil for Frying: Pour vegetable oil into a large, deep pot or Dutch oven to a 3-inch depth. Heat over medium-high heat until oil reaches 350-375°F (175-190°C).
10. Fry Eggrolls: Carefully place eggrolls into the hot oil in batches of 3 to 4 to avoid overcrowding. Fry for 2 to 3 minutes per side, turning occasionally until golden brown and crispy.
11. Drain Excess Oil: Remove the fried eggrolls with a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil.
12. Serve: Serve the crispy Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce for dipping.

Notes

• You can omit the jalapeño and cayenne pepper for a milder flavor.
• Ensure the filling is not too hot before assembling to prevent the eggroll wrappers from tearing.
• Maintain oil temperature when frying to avoid greasy eggrolls.
• Leftover eggrolls can be reheated in a 350°F oven for 10 minutes to maintain crispiness.
• If you prefer a healthier option, try baking the eggrolls at 400°F for 15-20 minutes, flipping halfway through.

Keywords: Chili’s Southwest Eggrolls, Southwest eggrolls, Tex-Mex appetizers, chicken eggroll recipe, crispy eggrolls, Southwest Ranch dipping sauce