Tex‑Mex Egg Rolls

Short description

Crispy egg roll wrappers filled with a flavorful blend of seasoned chicken, vegetables, beans, corn, and melted cheese, offering a delightful fusion of Tex‑Mex flavors wrapped in a familiar, crunchy roll.

Why You’ll Love This Recipe

These Tex‑Mex egg rolls bring together the best of both worlds—the comforting crunch of traditional egg rolls and the vibrant, bold flavors of Southwestern cuisine. They are perfect as party appetizers, a fun family meal, or a satisfying snack. Their make‑ahead and freezer‑friendly nature adds a practical advantage, allowing you to prepare them in batches and enjoy later with minimal effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Egg roll wrappers

• Boneless, skinless chicken breasts or thighs, diced or shredded

• Yellow or red onion, diced

• Bell pepper (any colour), diced

• Garlic, minced

• Black beans, rinsed and drained

• Corn (fire‑roasted, canned, or frozen), drained if needed

• Spinach or scallions (optional), chopped

• Cheese (e.g., pepper jack, cheddar, Mexican blend), shredded

• Fajita seasoning or a blend of cumin, chili powder, paprika, salt, coriander

• Fresh cilantro, chopped (optional)

• Hot sauce (optional)

• Oil for frying or baking

• Water (for sealing the wrappers)

directions

1. Prepare the filling: Heat a drizzle of oil in a large skillet. Sauté onion, bell pepper, and garlic until softened. Add seasoned chicken and cook until done.

2. Combine ingredients: Stir in beans, corn, spinach (if using), cilantro, hot sauce, and cheese until evenly combined and melted. Remove from heat.

3. Wrap the rolls: Place an egg roll wrapper on a clean surface in a diamond orientation. Spoon filling near the bottom corner, then fold in the sides, roll up tightly, using water to seal the final flap.

4. Cook:

   • To fry: Heat oil in a skillet until shimmering. Fry rolls in batches until golden brown on all sides. Drain on paper towels or wire rack.

   • To bake: Place rolls on a baking sheet, brush with oil, and bake at about 200 °C (400 °F), turning halfway, until crisp and browned.

5. Serve: Let rest briefly, then serve warm with your choice of dipping sauces such as salsa, avocado crema, ranch, or cilantro dip.

Servings and timing

• Servings: Approximately 20–24 egg rolls, depending on wrapper size and filling amount.

• Prep time: 20–30 minutes (includes chopping and cooking filling).

• Cook time:

  • Frying: about 15–20 minutes total (in batches)

  • Baking: about 15–20 minutes at 200 °C (400 °F), flipping once

Variations

• Vegetarian version: Omit chicken and boost beans and corn, or add sautéed vegetables like zucchini, mushrooms, or sweet potato.

• Spicy twist: Add diced jalapeños, serranos, cayenne, or more hot sauce to the filling.

• Cheesy fiesta: Increase cheese quantity or include crumbled queso fresco for extra richness.

• Wrapper alternatives: Use flour tortillas or wonton wrappers for a different texture or smaller rolls.

• Air‑fryer option: Lightly brush rolls with oil and air‑fry at 200 °C (400 °F) for about 6 minutes per side until crispy.

storage/reheating

• Storage: Once cooled, store in an airtight container in the refrigerator for up to 3–4 days.

• Freezing: Freeze uncooked rolls on a baking sheet until firm, then transfer to freezer‑safe bags for up to 2–3 months.

• Reheating:

  • From refrigerator: Reheat in oven or air fryer at about 175 °C (350 °F) for 8–10 minutes until heated and crispy.

  • From frozen: Bake directly from frozen at 175–200 °C (350–400 °F) for about 12–15 minutes, flipping halfway through. Microwave not recommended as it softens the wrapper.

FAQs

What wrappers can I use if I can’t find egg roll wrappers?

You may use flour tortillas for a softer, tortilla‑style wrap, or smaller wonton wrappers for bite‑sized versions.

Can I prepare these ahead of time?

Yes, you can prepare and roll them ahead, refrigerate them up to one day, or freeze them uncooked for longer storage.

How do I prevent soggy egg rolls?

Ensure the filling is not too wet—drain ingredients like beans and corn, and sauté off excess moisture. Fry or bake at sufficiently high temperature to seal and crisp the wrapper.

Can I bake instead of fry?

Absolutely. Baking yields a lighter version—brush the rolls with oil and bake at around 200 °C (400 °F) until golden and crispy.

What dipping sauces pair well with Tex‑Mex egg rolls?

Popular options include salsa, guacamole or avocado crema, cilantro‑lime crema, ranch, or spicy mayo.

How can I make them spicy?

Add diced jalapeños, serranos, cayenne pepper, or a dash of hot sauce to the filling for extra heat.

Can I make a vegetarian version?

Yes—omit chicken and use extra beans, corn, sautéed vegetables, or a meat substitute for a satisfying veggie option.

What cheese works best?

Pepper jack or a Mexican blend adds flavor and melt. Cheddar, queso fresco, or Monterey Jack are good substitutes.

How do I reheat leftovers and keep them crisp?

Use an oven or air‑fryer preheated to 175–200 °C (350–400 °F); reheat for 8–10 minutes (fridge) or 12–15 minutes (frozen), flipping halfway.

Can I adjust spice levels easily?

Yes—adjust spices in the filling to taste, using more or less cumin, chili powder, paprika, and hot sauce to suit your preferred heat level.

Conclusion

Tex‑Mex egg rolls are a dynamic and crowd-pleasing fusion dish that combines Tex‑Mex flavors with the comfort of a crunchy egg roll. With versatile options for baking or frying, vegetarian adaptations, and freezer-friendly make‑ahead capability, they are both practical and delicious. Whether served at gatherings, as snacks, or a casual family dinner, their flavor, convenience, and customizability make them a recipe you’ll return to again and again

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