Cheesecake Factory Tex Mex egg rolls are spiced chicken with black beans, corn, bell pepper, tomato, cheddar and cilantro in a fried egg roll wrapper, served with an avocado cream dipping sauce, ready in 40 minutes. That makes this Cheesecake Factory Tex Mex egg rolls recipe a game-day appetiser or party snack that feeds a crowd from one batch of 24.
Patting the diced tomato dry on paper towel before it goes into the filling is the step most people skip and the reason most rolls come out soggy. Tomato releases water the moment it heats up inside the wrapper, and that steam softens the crust from the inside out. Dry it first and the wrapper stays crisp all the way through.
The filling cooks for only one minute on the stove, which sounds short but everything inside is already cooked. The chicken goes in pre-cooked and diced, the beans and corn are canned, and the quick sauté is just enough to bloom the cumin and chili powder. Overcooking at this stage turns the filling to mush and makes rolling harder.
Cheesecake Factory Tex Mex Egg Rolls
Course: AppetizersCuisine: AmericanDifficulty: Easy24
servings20
minutes20
minutes144
kcalCooked chicken sautéed with onion, garlic, cumin and chili powder, then tossed with black beans, corn, bell pepper, tomato, cheddar and cilantro, rolled in egg roll wrappers and fried until golden. Served with a four-ingredient avocado cream cheese dipping sauce.
Ingredients
- For the 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
- For the avocado dipping sauce:
8 ounces cream cheese, softened
1/4 cup sour cream
1 bunch cilantro, stems removed
1/2 avocado
Directions
- Make the dipping sauce:Blend the cream cheese, sour cream, cilantro leaves and avocado in a food processor until smooth and creamy. Transfer to a bowl and chill while you make the rolls.
- Cook the filling:Heat the vegetable oil in a cast iron skillet on high heat. Add the chicken, onion, garlic, cumin, chili powder and salt. Stir and cook for 1 minute, then turn off the heat.
- Combine the filling:Stir in the corn, black beans, bell pepper, tomato, cheddar and cilantro.
- Roll the egg rolls:Place 3 tablespoons of filling in the centre of each wrapper. Pull the bottom corner over the filling, fold both sides in, wet the edges with water, and roll tightly to seal.
- Fry and serve:Heat oil to 375F in a heavy pan, about an inch deep. Fry 3 to 4 rolls at a time until golden brown on all sides. Drain on a wire rack, not paper towels. Serve hot with the avocado dipping sauce.
FAQs
Why did my egg rolls come out soggy?
Two causes, and both come from moisture. The tomato was not patted dry before it went into the filling, or the oil was not hot enough when the rolls went in. Drain the tomato on paper towel until it feels dry to the touch, and keep the oil at a steady 375F with a thermometer. Cooling on a wire rack instead of paper towels also helps, since towels trap steam against the bottom and soften the crust.
Can you bake or air fry these instead?
Yes to both. Bake at 400F on a parchment-lined tray for 15 to 20 minutes, flipping halfway. Air fry at 375F for 10 to 12 minutes per side after brushing with oil. A commenter tested deep frying against air frying side by side at a game night and said traditional frying won for crunch, but the air fryer version was still good.
Can you make the filling ahead or freeze the rolls?
Yes on both counts, and multiple commenters have confirmed it. Make the filling a day ahead and refrigerate it, then roll and fry when ready. Or roll them fully, freeze flat on a tray, bag them, and fry straight from frozen at 350F for about 3 minutes per side. They keep frozen for up to 2 months.
What if you cannot find egg roll wrappers?
Wonton wrappers work for smaller bites, or flour tortillas give a different but still crispy result. One commenter used wonton cups instead and baked the filling inside them, which skipped the rolling and frying entirely and still worked at a party.
Can you leave out the black beans or swap the protein?
Yes to both. The author confirmed in the comments that leaving out the beans is fine. A commenter made the filling vegetarian with a vegan chicken substitute and said even her picky four-year-old liked it. Ground beef, shredded pork, or just extra beans and corn all work as swaps.
