Cheesecake Factory Tex Mex Egg Rolls Recipe
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.
- 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
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 until the mixture is smooth and creamy. Transfer to a bowl and refrigerate while you prepare the egg rolls, stirring occasionally before serving.
- 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.
- 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.
- 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.
- Heat Oil for Frying: In a pan, pour canola oil about 1 inch deep and heat to 375°F (190°C).
- 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.
- 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
