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
Scale
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
