Description
These Tex-Mex Inspired Egg Rolls are a Cheesecake Factory favorite, now easy to make at home! Crispy, golden wrappers are filled with a bold mix of shredded chicken, black beans, corn, cheese, and Tex-Mex spices, then fried to perfection. Serve with store-bought creamy avocado sauce for an irresistible appetizer or snack.
Ingredients
Units
Scale
For the Filling:
- 1 1/2 cups cooked chicken, shredded or diced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded Mexican blend cheese
- 2 tbsp diced jalapeños (optional for heat)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
For the Egg Rolls:
- 12 egg roll wrappers
- Water, for sealing
- Oil, for frying
For the Sauce:
- Store-bought creamy avocado sauce
Instructions
Step 1: Make the Filling
- In a large bowl, combine cooked chicken, black beans, corn, cheese, jalapeños, and spices.
- Mix well until evenly combined.
Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface.
- Spoon about 2 tablespoons of filling onto the lower half of the wrapper.
- Fold in the sides, then roll it up tightly, sealing the edges with a little water.
- Repeat with the remaining wrappers.
Step 3: Fry the Egg Rolls
- Heat oil in a deep pan or skillet to 350°F (175°C).
- Fry the egg rolls in batches for 3-4 minutes, turning until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
Step 4: Serve
- Serve hot with creamy avocado sauce for dipping. Enjoy!
Notes
- Baking option: Brush egg rolls with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
- Air fryer option: Lightly spray with oil and air fry at 375°F (190°C) for 8-10 minutes.
- Add diced bell peppers or green onions for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg