This recipe for Chili's-style Southwest eggrolls has been my go-to appetizer for game days, potlucks, and casual weeknight dinners for years. I first replicated this combination while craving the familiar crunchy exterior and warm, spicy, cheesy interior that skip-the-restaurant versions rarely capture. What makes these particularly special is the balance between the sweet roasted peppers, smoky chili-spiced chicken, creamy cheeses, and the bright finishing cilantro. Every bite delivers a crisp shell followed by a warm, gooey filling that keeps people reaching for more.

I discovered the magic of this filling on an evening when I had leftover cooked chicken, a couple of canned pantry staples, and a bag of wrappers in the freezer. With careful sautéing to coax out sweetness from the peppers and onions and just the right blend of spices, the filling became something more than the sum of its parts — vibrant, slightly smoky, and cheesy with a fresh lime-kissed ranch for dipping. These have become a family favorite: my partner calls them "dangerously addictive," and guests often ask for the recipe between bites.

Ingredients

• Eggroll wrappers: 12 wrappers — look for standard 6.5-inch eggroll or spring roll wrappers in the refrigerated section. They roll more reliably than frozen sheets and crisp up beautifully in oil.
• Olive oil: 1 tablespoon for sautéing — use a neutral extra-virgin or light olive oil for flavor without smoking.
• Bell peppers: 1 medium red and 1 medium green, finely diced — choose firm, glossy peppers for sweetness and color contrast.
• Red onion: 1 medium, finely diced — red onion gives a pleasant sharpness that softens while caramelizing.
• Jalapeño: 1, seeded and minced (optional) — remove seeds for milder heat; leave some seeds if you like a bite.
• Black beans: 1 (15-ounce) can, rinsed and drained — canned beans add texture and protein; rinse to remove canning liquid.
• Corn: 1 (15-ounce) can, drained — canned or thawed frozen corn both work; fresh grilled corn is a great upgrade.
• Cooked chicken breast: 1 cup shredded (about 2 small breasts) — rotisserie chicken speeds things up, but leftover poached or roasted chicken is excellent.
• Monterey Jack cheese: 1 cup shredded — melts smoothly and keeps the filling creamy.
• Pepper Jack cheese: 1/2 cup shredded — adds a subtle heat and depth; use all Monterey Jack for no spice.
• Chopped cilantro: 1/4 cup — stirred in at the end for freshness; use parsley if cilantro is not your favorite.
• Spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne (optional) — these build the Southwest profile.
• Salt & pepper: To taste — start with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then adjust after tasting.
• Southwest ranch: 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 cayenne (optional), salt and pepper to taste.
• Frying oil: Vegetable oil for deep frying — enough to fill a heavy pot 2 to 3 inches deep; canola or peanut oil are good choices.

Instructions

Sauté the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red bell, green bell, red onion, and minced jalapeño if using. Cook, stirring occasionally, until softened and edges begin to caramelize, about 5 to 7 minutes. Look for translucent onions and slightly blistered pepper skins — that sweetness is essential. Add beans and corn: Stir in the rinsed black beans and drained corn and cook 2 to 3 minutes more until warmed through. This step helps the vegetables and canned ingredients marry; scraping the skillet releases fond that deepens flavor. Incorporate chicken and spices: Add the shredded chicken, chili powder, cumin, garlic powder, optional cayenne, and a pinch of salt and black pepper. Stir thoroughly and cook another 2 to 3 minutes to toast the spices and bring everything to flavor balance. Melt in cheeses and finish with cilantro: Reduce heat to low and add the Monterey Jack and pepper Jack cheeses. Stir continuously until melted and cohesive — the cheese binds the filling and creates that irresistible pull. Remove from heat and stir in 1/4 cup chopped cilantro. Allow the filling to cool 10 to 15 minutes before assembling. Assemble the rolls: Lay an eggroll wrapper diamond-side toward you on a clean surface. Spoon about 1/4 cup of cooled filling into the center. Fold the near corner over the filling, tuck in the two side corners, then roll tightly away from you, sealing the top corner with a little water. Avoid overfilling to prevent tearing. Heat the oil and fry: Pour vegetable oil to a depth of 2 to 3 inches in a heavy pot and heat to 350°F (175°C). Fry eggrolls in batches, 2 to 3 minutes per side, until uniformly golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and drain. Keep warm in a 200°F oven if frying in multiple batches. Make the Southwest ranch: Whisk together 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, and a pinch of cayenne if desired. Season with salt and pepper. Chill until ready to serve. Serve: Arrange eggrolls on a platter and serve warm with Southwest ranch for dipping. Garnish with extra cilantro and lime wedges for brightness.

Storage Tips

Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 2 days. To keep them crisp, place a paper towel between layers to absorb steam. Reheat in a preheated 375°F oven on a wire rack set over a baking sheet for 8 to 10 minutes until heated through; this restores crunch far better than the microwave. If you have assembled but unfried rolls, freeze them on a single layer until solid, then bag them for up to 3 months. Fry from frozen, adding 1–2 minutes to the frying time and watching color closely.

Ingredient Substitutions

If you want a lighter version, substitute cooked ground turkey or extra shredded rotisserie chicken for the breasts. For dairy-free or vegan eaters, skip the cheeses and use a vegan cheese alternative; swap mayonnaise and sour cream in the ranch for vegan versions and buttermilk with almond milk plus 1 teaspoon lemon juice. To reduce frying, brush assembled rolls lightly with oil and bake at 425°F for 15–18 minutes, turning once — they won’t be as uniformly blistered but will still be satisfying. Swap black beans for pinto or refried beans for creamier texture.

Serving Suggestions

Serve these as an appetizer with the Southwest ranch and lime wedges, or as a main with a simple green salad, cilantro-lime rice, or charred corn salad alongside. Garnish with thinly sliced green onions, extra chopped cilantro, and a drizzle of chipotle crema for visual appeal. For a party platter, pair with pico de gallo, pickled jalapeños, and bowls of hot sauce to let guests customize each bite. They also work wonderfully on a taco board with slaws and beans.

Cultural Background

The Southwest flavor profile blends Mexican and Texan influences — cumin, chili powder, corn, and cilantro are hallmarks of that regional palate. While eggrolls originate in East Asian cuisines, this hybrid snack reflects the broader trend of culinary fusion: encasing Southwestern fillings in a crisp Asian wrapper creates a portable, finger-friendly food that suits American party culture. Menus across the U.S. popularized the concept, and adaptations like this one emphasize accessible pantry ingredients while celebrating bold spices.

Seasonal Adaptations

In summer, use fresh grilled corn and fire-roasted poblano peppers for deeper smokiness and a hint of char. In fall and winter, swap in roasted sweet potato cubes and canned green chiles for warmth and comfort. For spring gatherings, lighten the filling with fresh peas or spring onions and add a squeeze of fresh lime to the filling as well as the ranch. Holiday parties welcome a spicier riff with chipotle in adobo stirred into the filling and a honey-lime glaze for contrast.

Meal Prep Tips

Make the filling up to 2 days ahead and refrigerate in a shallow container to speed cooling. Assemble rolls the day of or freeze assembled rolls on a tray then transfer to a bag; frying from frozen is convenient for parties. Portion the ranch into small dipping cups for grab-and-go service. If you’re preparing a large batch, keep cooked eggrolls on a wire rack in a low oven (200°F) while frying remaining batches to keep them crisp and warm without drying them out.

These Southwest eggrolls strike a delightful balance between convenience and crowd-pleasing flavor. Whether you’re sharing at a neighborhood get-together or serving a cozy dinner for two, they’re straightforward to make and endlessly adaptable — so go ahead, make them your own.