Cheesecake Factory Tex Mex Egg Rolls Recipe
Introduction
These Cheesecake Factory Tex Mex Egg Rolls combine bold southwestern flavors with a crispy, golden exterior. Packed with seasoned chicken, beans, corn, and cheese, they make a perfect appetizer or snack. Paired with a creamy avocado dipping sauce, they’re sure to impress at any gathering.
Ingredients
- 1 tablespoon vegetable oil, plus more for frying
- 2 cups chicken breasts, cooked and diced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 cup black beans
- 1 cup corn
- 1 green bell pepper, diced
- 1 Roma tomato, diced finely and dried on paper towel
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons chopped cilantro
- 1 package egg roll wrappers (24 count)
Avocado Dipping Sauce
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 bunch cilantro, stems removed
- 1/2 avocado
Instructions
- Make the avocado dipping sauce: In a food processor, combine the cream cheese, sour cream, cilantro leaves, and avocado. Pulse until the mixture is smooth and creamy. Transfer to a bowl and chill in the refrigerator, stirring occasionally, while you prepare the egg rolls.
- Prepare the filling: Heat 1 tablespoon of vegetable oil in a cast-iron skillet over high heat. Add the cooked chicken, diced onion, minced garlic, cumin, chili powder, and kosher salt. Stir and cook for 1 minute, then turn off the heat.
- Add vegetables and cheese: Stir in the corn, black beans, diced green bell pepper, dried Roma tomato, shredded cheddar cheese, and chopped cilantro until well combined.
- Assemble the egg rolls: Place 3 tablespoons of the filling mixture in the center of an egg roll wrapper. Starting from the bottom left corner, fold it over the filling, then fold in the two sides. Wet the edges with water and roll tightly to seal.
- Heat oil for frying: Pour canola oil into a pan to about 1 inch deep and heat until it reaches 375°F (190°C).
- Fry the egg rolls: Carefully add 3 to 4 egg rolls to the hot oil, avoiding overcrowding. Fry until they are golden brown on all sides, then remove and drain on a cooling rack or brown paper bag.
- Serve: Serve the egg rolls hot with the chilled avocado dipping sauce.
Tips & Variations
- For extra crispiness, double-fry the egg rolls by frying them once until light golden, letting them cool briefly, then frying again until deep golden brown.
- Substitute chicken with cooked ground beef or turkey for a different protein option.
- Add a diced jalapeño or a pinch of cayenne pepper to the filling for added heat.
- If you don’t have a food processor, mash the avocado and finely chop the cilantro before mixing with cream cheese and sour cream for the dipping sauce.
Storage
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated 375°F oven for 10-12 minutes or until heated through and crisp again. The avocado dipping sauce is best served fresh but can be kept refrigerated for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature before assembling the egg rolls for easier handling.
Can I bake the egg rolls instead of frying?
Yes, you can bake the egg rolls at 425°F for about 15-20 minutes, turning halfway through, until they are golden and crispy. Lightly brush or spray them with oil before baking for a better crust.
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Cheesecake Factory Tex Mex Egg Rolls Recipe
- Total Time: 35 minutes
- Yield: 24 egg rolls 1x
Description
These Cheesecake Factory Tex Mex Egg Rolls are a flavorful and crispy appetizer combining seasoned chicken, black beans, corn, and cheese wrapped in a crunchy egg roll wrapper. Served with a creamy avocado cilantro dipping sauce, they make a delicious and fun twist on traditional Tex Mex flavors perfect for parties or casual meals.
Ingredients
Tex Mex Egg Rolls
- 1 tablespoon vegetable oil, plus more for frying
- 2 cups chicken breasts, cooked and diced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 cup black beans
- 1 cup corn
- 1 green bell pepper, diced
- 1 Roma tomato, diced finely and dried on paper towel
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons chopped cilantro
- 1 package egg roll wrappers (24 count)
Avocado Dipping Sauce
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 bunch cilantro, stems removed
- 1/2 avocado
Instructions
- Prepare Avocado Dipping Sauce: In a food processor, combine the softened cream cheese, sour cream, cilantro leaves, and avocado. Pulse and blend until you get a smooth creamy sauce. Transfer to a bowl and chill in the refrigerator while you prepare the egg rolls. Stir occasionally before serving.
- Cook the Filling: Heat 1 tablespoon of vegetable oil in a cast iron skillet over high heat. Add the cooked and diced chicken, diced onion, minced garlic, cumin, chili powder, and kosher salt. Stir and cook the mixture for about 1 minute, then turn off the heat.
- Add Vegetables and Cheese: To the skillet, add the corn, black beans, diced bell pepper, finely diced and dried Roma tomato, shredded cheddar cheese, and chopped cilantro. Stir everything together to combine all the ingredients well.
- Assemble Egg Rolls: Place 3 tablespoons of the filling mixture in the center of an egg roll wrapper. Starting from the bottom left corner, fold it over the filling, then fold the two sides inward. Moisten the edges with water, then roll tightly to seal the egg roll.
- Heat Oil for Frying: In another pan, heat canola oil about one inch deep to 375°F (190°C). This oil depth and temperature allow perfect frying without sogginess.
- Fry Egg Rolls: Carefully add 3-4 egg rolls at a time to the hot oil, making sure not to overcrowd the pan. Fry them until the outside turns golden brown and crispy, which should take a few minutes per batch.
- Drain and Serve: Remove the fried egg rolls and place them on a cooling rack or on brown paper towels to drain excess oil. Serve hot alongside the chilled avocado dipping sauce for dipping.
Notes
- Drying the tomato on a paper towel helps remove excess moisture to prevent soggy egg rolls.
- You can adjust the spice level by adding more or less chili powder or cumin to the filling.
- Ensure the oil temperature is correct before frying to get crispy egg rolls without absorbing too much oil.
- The avocado dipping sauce can be made ahead and kept chilled for up to 24 hours.
- Use a kitchen thermometer to maintain oil temperature for perfect frying results.
- Leftover filling can be refrigerated for up to 2 days and used in tacos or burritos.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex Mex
Keywords: Tex Mex egg rolls, Cheesecake Factory egg rolls, avocado dipping sauce, crispy egg rolls, Tex Mex appetizer, fried egg rolls
