Tex-mex Egg Rolls Recipe

Heat 1 tablespoon vegetable oil in a large skillet over medium heat until shimmering.

Add diced onion and red bell pepper. Sauté 4–5 minutes until softened and edges begin to brown.

Add minced garlic and jalapeño, cook 30–45 seconds until fragrant.

Stir in thawed corn and drained black beans; cook 2–3 minutes to warm through.

Add shredded chicken, ground cumin, smoked paprika, chili powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine and cook 2–3 minutes until heated through.

Remove skillet from heat. Stir in shredded cheddar and Monterey Jack cheeses, chopped cilantro and 1 tablespoon lime juice until cheese is melted and mixture is cohesive but not watery. Taste and adjust seasoning.

If using flour tortillas: warm tortillas briefly in the microwave (10–15 seconds) or in a dry skillet to make them pliable. If using egg roll wrappers, keep them covered with a damp towel so they don’t dry out.

Make a flour slurry by stirring 2 tablespoons flour with 2 tablespoons water until smooth; this will act as the sealant.

Place one tortilla or wrapper on a clean work surface. Spoon about 1/3 cup of the filling slightly below center (adjust to avoid overfilling).

Fold the bottom edge up over the filling, fold both sides in toward the center, then roll tightly away from you to form a sealed egg roll. Brush or dab the final seam with the flour slurry to seal. Repeat with remaining tortillas/wrappers and filling (should make about 8).

In a deep skillet or Dutch oven, pour oil to a depth of about 1 inch and heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of tortilla — it should sizzle and brown steadily.

Fry egg rolls in batches, seam-side down first, 2–3 minutes per side until golden brown and crisp. Turn carefully with tongs to brown evenly; total frying time about 5–6 minutes per egg roll. Do not overcrowd the pan.

Use a slotted spoon to transfer cooked egg rolls to a paper towel–lined baking sheet to drain. Keep warm in a 200°F (95°C) oven if cooking in batches.

In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream until smooth.

Stir in chopped chives, chopped parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust thinning with additional buttermilk or seasoning as desired.

Refrigerate the ranch for at least 15 minutes to let flavors meld. Serve chilled alongside the hot Tex‑Mex egg rolls for dipping.