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Chilis Southwest Beef Eggrolls: 7 Flavorful Secrets

Chilis Southwest Beef Eggrolls
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Chilis Southwest Beef Eggrolls are a crispy, golden appetizer filled with seasoned beef, black beans, sweet corn, and cheese. Perfect for game day or family meals.

Ingredients

Scale
  • 2 cups cooked beef, shredded
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed and drained
  • 1 medium red bell pepper, finely diced
  • 1 small jalapeño, minced
  • 2 cups fresh spinach, finely chopped
  • 1 cup Monterey Jack cheese, shredded
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 24–30 standard egg roll wrappers
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 4–6 cups vegetable oil, for deep frying
  • 1 ripe avocado, pitted and peeled
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk
  • 1 tablespoon fresh lime juice
  • ¼ cup fresh cilantro, finely chopped
  • 1 packet (1 ounce) ranch seasoning mix OR 1 tablespoon dried dill, 1 tablespoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper

Instructions

  1. Prepare Southwest Filling: Beef, Beans & Aromatics. If using raw beef, cook and shred 2 cups. Rinse and drain black beans well. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté diced red bell pepper and minced jalapeño for 5-7 minutes until softened.
  2. Season and Combine Filling. Add cumin, chili powder, smoked paprika, garlic powder, and onion powder to the skillet. Toast spices for 1 minute, stirring. Stir in shredded beef, black beans, and corn. Cook for 3-5 minutes, then add chopped spinach and cook until wilted (2-3 minutes).
  3. Finish and Chill Filling. Remove from heat. Stir in shredded Monterey Jack cheese until melted. Season with salt and pepper to taste. Transfer filling to a bowl, cool completely, then refrigerate for at least 1-2 hours (or overnight) until thoroughly chilled.
  4. Set Up Rolling Station. Set up your workstation with chilled filling, egg roll wrappers (kept moist), egg wash (1 egg beaten with 1 tbsp water), and a parchment-lined baking sheet.
  5. Roll Eggrolls. Place one wrapper in a diamond shape. Scoop 2-3 tablespoons of filling horizontally across the center. Fold the bottom corner over the filling, tucking tightly. Fold in the left and right corners, then brush the top corner with egg wash. Roll the entire package tightly from the bottom up to seal. Place on the baking sheet and repeat for all eggrolls. Refrigerate for up to an hour or freeze for later.
  6. Heat Oil for Frying. In a deep pot or Dutch oven, heat 4-6 cups vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain temperature.
  7. Fry Eggrolls in Batches. Carefully lower 3-4 eggrolls into the hot oil. Do not overcrowd. Fry for 4-6 minutes, turning occasionally, until deep golden brown and crispy.
  8. Drain and Serve. Remove eggrolls with tongs and place on a wire rack set over paper towels to drain excess oil. Keep fried eggrolls warm in a 200°F (95°C) oven while frying remaining batches. Serve immediately with Avocado Ranch Dipping Sauce.
  9. Make Avocado Ranch Dipping Sauce. Mash ripe avocado in a medium bowl until mostly smooth. Add mayonnaise, sour cream, buttermilk, fresh lime juice, and chopped cilantro. Stir in ranch seasoning mix (or individual spices listed). Whisk all ingredients until smooth and well combined. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes before serving.

Notes

  • Store leftover eggrolls in an airtight container in the refrigerator.
  • Reheat in the oven to maintain crispness.
  • Feel free to adjust spice levels based on your preference.

Nutrition

Find it online: https://keepityummy.com/chilis-southwest-beef-eggrolls/

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