Cheesecake Factory Tex Mex Egg Rolls Recipe

Introduction

These Cheesecake Factory Tex Mex Egg Rolls bring a flavorful twist to a classic appetizer. Filled with a savory blend of chicken, beans, corn, and cheese, they’re perfectly crispy on the outside and bursting with Tex-Mex goodness inside. Served with a creamy avocado dipping sauce, they’re sure to be a hit 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)
• For the Avocado Dipping Sauce:
• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 1 bunch cilantro, stems removed
• 1/2 avocado

Instructions

1. Make the Avocado Dipping Sauce: In a food processor, combine the cream cheese, sour cream, cilantro leaves, and avocado. Pulse and blend until smooth and creamy. Transfer to a bowl, chill in the refrigerator, and stir occasionally while preparing the egg rolls.
2. Prepare the Egg Roll Filling: Heat 1 tablespoon 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.
3. Mix the Vegetables and Cheese: Add the corn, black beans, diced bell pepper, dried Roma tomato, shredded cheddar cheese, and chopped cilantro to the skillet. Stir until well combined.
4. Assemble the Egg Rolls: Place 3 tablespoons of the filling mixture in the center of an egg roll wrapper. Fold the bottom left corner over the filling, then fold in the two sides. Wet the edges with water and roll tightly to seal.
5. Fry the Egg Rolls: Heat canola oil in a pan to about one inch deep until it reaches 375°F (190°C). Carefully add 3-4 egg rolls at a time, avoiding overcrowding. Fry until golden brown on all sides, then remove and drain on a cooling rack or brown paper bag.
6. Serve: Serve the crispy egg rolls hot with the chilled avocado dipping sauce for dipping.

Tips & Variations

• For extra crispiness, double-fry the egg rolls by frying them a second time for 30 seconds after they have cooled.
• Substitute cooked ground beef or turkey for chicken if desired.
• To make it vegetarian, omit the chicken and add more beans or diced mushrooms.
• If you don’t have a food processor, mash the avocado and finely chop cilantro before mixing with softened cream cheese and sour cream.
• Use fresh corn kernels instead of frozen or canned for a sweeter flavor.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for 10-12 minutes to restore their crispiness. The avocado dipping sauce is best served fresh but can be stored in the fridge for 1-2 days; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the egg rolls instead of frying them?

Yes, you can bake the egg rolls for a healthier option. Place them on a baking sheet lined with parchment paper, brush lightly with oil, and bake at 425°F (220°C) for about 15-20 minutes, turning halfway through until crisp and golden.

How do I prevent the egg roll wrappers from tearing?

Handle the wrappers gently and keep them covered with a damp cloth while assembling to prevent them from drying out. Avoid overfilling the egg rolls and seal the edges well with water to prevent tearing during frying.

Cheesecake Factory Tex Mex Egg Rolls Recipe

Print Recipe

★★★★★

4.4 from 95 reviews

These Cheesecake Factory Tex Mex Egg Rolls combine tender chicken, black beans, corn, and fresh veggies wrapped in crispy egg roll wrappers, served with a creamy avocado dipping sauce. A perfect appetizer or snack with bold southwestern flavors.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

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

1. Prepare Avocado Dipping Sauce: In a food processor, combine the softened cream cheese, sour cream, cilantro leaves, and avocado. Pulse until the mixture is smooth and creamy. Transfer to a bowl and refrigerate while you prepare the egg rolls, stirring occasionally before serving.
2. Cook Filling: Heat 1 tablespoon vegetable oil in a cast iron skillet over high heat. Add diced chicken, onion, garlic, cumin, chili powder, and kosher salt. Stir and cook for about 1 minute, then turn off the heat.
3. Mix Vegetables: Stir in black beans, corn, diced green bell pepper, dried Roma tomato, shredded cheddar cheese, and chopped cilantro into the cooked chicken mixture until well combined.
4. 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 in the two sides tightly. Moisten the edges with water to seal and roll up firmly.
5. Heat Oil for Frying: In a pan, pour canola oil about 1 inch deep and heat to 375°F (190°C).
6. Fry Egg Rolls: Fry 3-4 egg rolls at a time in the hot oil, careful not to overcrowd the pan. Cook until the wrappers are golden brown and crisp, about 2-3 minutes per side.
7. Drain and Serve: Remove the fried egg rolls and let them drain on a cooling rack or a brown paper bag to absorb excess oil. Serve hot with the chilled avocado dipping sauce.

Notes

• Dry the diced tomato on paper towels to prevent excess moisture in the filling.
• Ensure the oil temperature is at 375°F to achieve a crispy texture without absorbing too much oil.
• Do not overcrowd the frying pan to maintain consistent frying temperature.
• Filling can be prepared ahead and refrigerated for convenience.
• Use a clean towel or paper towel to blot egg rolls after frying to remove excess oil.

Keywords: Tex Mex egg rolls, chicken egg rolls, appetizer, fried egg rolls, avocado dipping sauce, Cheesecake Factory copycat, southwestern appetizer