If you’re a fan of elote (Mexican street corn), then prepare to fall head over heels for this fusion twist. Crispy, golden egg rolls packed with cheesy, creamy elote filling, and served with a zesty avocado sauce? Yes, please! These bad boys are the ultimate comfort food with a little something extra. Each bite is a perfect balance of smokey, cheesy, and spicy, all wrapped up in a crispy shell that’ll make your taste buds do a happy dance. Trust me, these egg rolls are about to become your new favorite snack or appetizer.
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Now, let’s talk about why you’ll love them…
Why You’ll Love Crispy and Cheesy Elote Egg Rolls With Avocado Sauce
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re hosting a party, having a movie night, or just looking for something new to try, these egg rolls are here to deliver.
Versatile: Perfect for appetizers at a party or a fun twist on dinner. You can even serve them as a snack for the whole family to share.
Budget-Friendly: The ingredients are simple and affordable, but the result feels indulgent. No need to break the bank to make something extraordinary.
Quick and Easy: Easy to prepare with a few simple steps. Whether you’re a beginner or a seasoned pro, these egg rolls are foolproof.
Customizable: Love things spicy? Add more chili powder or jalapeños. Want it milder? Skip the hot sauce and add a little more mayo.
Crowd-Pleasing: Whether you’re serving kids or adults, everyone will love these cheesy, crispy bites. They’re a guaranteed hit!
Ingredients in Crispy and Cheesy Elote Egg Rolls With Avocado Sauce
Here’s what you need to make this delicious dish. These ingredients come together to create the perfect cheesy, spicy filling and a creamy, tangy dip.
Corn Kernels: The star of the show. Sweet, juicy, and perfectly charred corn adds that signature elote flavor.
Cream Cheese: Adds a luscious, creamy base to the filling.
Shredded Cheese: Mozzarella or a Mexican blend is best for that gooey, melty texture.
Mayonnaise: For creaminess and a subtle tang that balances the other flavors.
Cotija Cheese: This crumbly, salty cheese gives the elote that authentic, street-food taste.
Lime Juice: A burst of freshness that brightens up the richness of the filling.
Chili Powder: Adds smokiness and a little heat.
Egg Roll Wrappers: To wrap all the goodness up into crispy, golden perfection.
Avocado: The base for the creamy avocado sauce.
Sour Cream: Adds richness to the avocado sauce.
Garlic: To season the avocado sauce with a subtle, savory kick.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this crispy, cheesy masterpiece:
Prep the Corn: If using fresh corn, grill or roast it to get those charred, smoky bits. If using frozen corn, just cook it and let it cool.
Make the Filling: In a large bowl, combine the cooked corn, cream cheese, shredded cheese, mayonnaise, cotija, lime juice, and chili powder. Stir until everything is perfectly mixed and creamy.
Prepare the Egg Rolls: Lay out your egg roll wrappers and spoon the elote filling into the center. Be careful not to overfill! Fold in the sides and roll them up tightly to seal.
Fry the Egg Rolls: Heat oil in a frying pan or deep fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy on all sides, about 4-5 minutes.
Make the Avocado Sauce: In a blender, combine avocado, sour cream, garlic, lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
Serve and Enjoy: Remove the egg rolls from the oil and let them drain on paper towels. Serve hot with a drizzle of avocado sauce on top or on the side for dipping.
Nutrition Facts
Servings: 8
Calories per serving: 250
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
How to Serve Crispy and Cheesy Elote Egg Rolls With Avocado Sauce
These egg rolls are perfect for serving with various sides and dips. Here are a few ideas to take your meal to the next level:
Fresh Salsa: A zesty salsa, whether it’s mild or spicy, complements the creamy egg rolls beautifully.
Mexican Rice: Serve alongside some fluffy, cilantro-lime rice for a hearty, flavorful combo.
Guacamole: Pair with guacamole for an extra creamy, irresistible bite.
Crispy Fries: Serve with some crunchy fries for the ultimate comfort food experience.
As a Snack: Honestly, these are perfect on their own with just the avocado sauce for dipping.
Additional Tips
Prep Ahead: You can make the filling ahead of time and store it in the fridge until you’re ready to assemble and fry the egg rolls.
Spice It Up: If you love a bit more heat, add some diced jalapeños to the filling or stir in a dash of hot sauce to the avocado sauce.
Dietary Adjustments: For a lighter version, you can use Greek yogurt instead of sour cream for the avocado sauce and skip the mayo in the filling.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep the crispy texture.
Double the Batch: These egg rolls freeze beautifully. Freeze them before frying, and when you’re ready to eat, just pop them into the fryer straight from the freezer.
FAQ Section
Q1: Can I make these ahead of time?
A1: Absolutely! You can prepare the filling and wrap the egg rolls in advance. Just store them in the fridge until you’re ready to fry them up.
Q2: Can I bake the egg rolls instead of frying?
A2: Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through to get them crispy.
Q3: Can I make the avocado sauce without sour cream?
A3: Yes! You can swap in Greek yogurt for a lighter, tangier version.
Q4: How do I store leftover egg rolls?
A4: Store them in an airtight container in the fridge for up to 2 days. To reheat, bake in the oven to restore the crispy texture.
Q5: Can I freeze the egg rolls before frying?
A5: Yes, freeze the uncooked egg rolls on a baking sheet and transfer them to a zip-top bag. Fry from frozen when you’re ready to eat.
Q6: Can I use a different cheese in the filling?
A6: Of course! Feel free to experiment with other cheeses like cheddar or Monterey Jack for a different flavor profile.
Q7: Is the avocado sauce spicy?
A7: Not at all, unless you add hot sauce or chili flakes! It’s creamy, with a mild garlic kick.
Q8: Can I use frozen corn?
A8: Yes! Just make sure to cook it thoroughly and drain off any excess water before adding it to the filling.
Q9: Can I use store-bought egg roll wrappers?
A9: Absolutely! Store-bought wrappers work perfectly for this recipe. Just make sure to seal them tightly to prevent any filling from spilling out.
Q10: Can I make these without the avocado sauce?
A10: You can, but I’d highly recommend it! The creamy avocado sauce pairs so beautifully with the crispy egg rolls and brings everything together.
There you have it—crispy, cheesy, and packed with flavor. These elote egg rolls are your new favorite way to enjoy street corn, and the creamy avocado sauce takes them to a whole new level. Go ahead, make them tonight—and don’t forget to share with friends (if you can bear to!). You won’t regret it!
Print
Crispy and Cheesy Elote Egg Rolls With Avocado Sauce
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
These Crispy & Cheesy Elote Egg Rolls combine the bold flavors of Mexican street corn with a golden, crunchy shell. Filled with charred corn, creamy cheese, and zesty jalapeños, then served with a tangy avocado sauce, they’re the ultimate fusion appetizer for parties, snacks, or game day spreads!
Ingredients
For the Egg Rolls:
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1 pack egg roll wrappers
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Fry oil (if deep frying)
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2 ears corn on the cob or 1 1/2 cans of corn, drained
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8 oz cream cheese (room temp)
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1/2 cup shredded mozzarella cheese
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2 jalapeños, diced
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1 shallot, diced
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Pinch of salt and pepper
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1 tsp Tajín chili lime seasoning
For the Avocado Sauce:
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1/2 cup sour cream
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Juice of 2 limes
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1/4 cup cilantro
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1/2 avocado
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Pinch of salt
Instructions
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Prepare the Filling:
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Let cream cheese soften to room temp (or microwave 30–45 seconds).
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Char the corn on a grill, pan, or broiler. If using canned corn, drain and pat dry.
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In a large bowl, mix corn, cream cheese, mozzarella, jalapeños, shallot, salt, pepper, and Tajín.
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Assemble the Egg Rolls:
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Lay an egg roll wrapper like a diamond. Add 1 tbsp of filling on the bottom corner.
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Roll halfway, wet the edges with water, fold in the sides, and roll to seal.
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Cooking Options:
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Deep Frying: Heat oil to 350°F (175°C). Fry egg rolls 3–4 minutes per side until golden.
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Air Frying: Spray egg rolls with oil, air fry at 390°F (200°C) for 6 minutes per side.
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Make the Avocado Sauce:
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Blend sour cream, lime juice, cilantro, avocado, and salt until smooth.
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Serve & Store:
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Serve hot with avocado sauce.
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Store leftovers in an airtight container for up to 3 days. Reheat in air fryer.
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Notes
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Want extra kick? Add hot sauce or chili flakes to the filling.
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These freeze well before cooking—just thaw slightly before air frying.
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Serve with extra lime wedges for zing.
Nutrition
- Serving Size: 1 egg roll
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg