Go Back Email Link
tex mex egg rolls cheesecake factory

Tex Mex Egg Rolls Recipe

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 cup finely diced red bell pepper
  • 3 green onions, thinly sliced
  • 1 jalapeño, seeded and minced
  • 1 cup shredded pepper jack cheese
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 12 egg roll wrappers
  • 4 cups vegetable oil, for frying
  • 2 ripe avocados
  • 1/2 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 small garlic clove, grated
  • 1/4 tsp salt
  • 2 tbsp milk

Method
 

  1. Stir the shredded chicken, black beans, corn, red bell pepper, green onions, jalapeño, pepper jack cheese, cumin, chili powder, and 1/2 tsp salt together in a large bowl until evenly coated.
  2. Spoon about 3 tbsp of filling onto each egg roll wrapper, fold and roll tightly, sealing the top corner with a dab of water.
  3. Heat the oil to 350°F (175°C) and fry the egg rolls in batches of 3 to 4 for 3 to 4 minutes, turning occasionally, until deep golden.
  4. Blend the avocados, sour cream, lime juice, garlic, 1/4 tsp salt, and milk until smooth.
  5. Slice the egg rolls in half on the diagonal and serve hot with the avocado cream sauce.

Notes

If you're serving these for a crowd, you can roll all 12 ahead of time and keep them covered in the fridge for a few hours before frying, just let them sit at room temperature for 10 minutes first so the oil temperature doesn't drop as much. The filling itself can also be made a day ahead and kept covered in the fridge.