Name: Molly Mcguire's Tex-Mex Egg Rolls Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 4 count large eggs; 2 cups cooked shredded chicken (rotisserie or poached); 1 cup frozen corn kernels, thawed; 1 cup black beans, drained and rinsed; 0.5 cup red bell pepper, small dice; 3 stalks scallions (green onions), thinly sliced; 0.25 cup fresh cilantro, chopped; 1 cup shredded cheddar or Mexican blend cheese; 2 tbsp pickled jalapeños, minced (optional, for heat); 1 tbsp lime juice; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 8 count large flour egg roll wrappers (8–9 inch square) or wonton wrappers for small rolls; 2 tbs all-purpose flour (for sealing); 2 tsp cold water (for flour paste); 2 cups vegetable oil (for frying); 2 tbs neutral oil spray or additional oil (for baking alternative); 0.5 cup sour cream or Mexican crema; 0.5 cup salsa roja or pico de gallo; 1 tbsp chopped fresh cilantro (for garnish); 4 count lime wedges

Method

Filling

Scramble eggs

Crack 4 large eggs into a bowl, whisk briefly with a pinch of salt and pepper. Heat a nonstick skillet over medium heat with 1 tsp oil or butter. Pour eggs in and gently scramble until just set but still moist, about 2–3 minutes. Transfer to a bowl and let cool slightly.

Combine filling ingredients

In a large mixing bowl combine the shredded chicken, scrambled eggs, thawed corn, black beans, diced red bell pepper, sliced scallions, chopped cilantro, shredded cheese, and minced pickled jalapeños (if using). Add the lime juice, ground cumin, chili powder, kosher salt, and black pepper. Stir until evenly mixed. Taste and adjust seasoning (add more salt, lime, or jalapeño to preference). Let mixture cool to room temperature so wrappers won't get soggy.

Wrappers & Assembly

Prepare flour paste

Whisk together 2 tablespoons all-purpose flour and 2 teaspoons cold water to make a thick paste; set aside. This will be used to seal the wrappers.

Fill and roll egg rolls

Lay one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 3 tablespoons of the filling slightly below center. Fold the bottom corner up over the filling, tuck in the left and right corners snugly toward the center, then continue rolling tightly toward the top corner. Brush the top corner edge with the flour paste to seal. Repeat with remaining wrappers and filling. You should get about 8 rolls; adjust filling amount if using smaller wrappers.

Cooking & Frying

Fry (traditional method)

Pour about 1 to 1.5 inches of vegetable oil into a wide, heavy skillet or Dutch oven and heat to 350°F (175°C). To test, drop a small piece of wrapper — it should sizzle and brown in about 30 seconds. Fry the egg rolls in batches, seam-side down first, turning gently every 30–45 seconds until evenly golden brown, about 3–4 minutes per batch. Use tongs to remove and drain on a wire rack or paper towels. Keep cooked rolls warm on a baking sheet in a 200°F (93°C) oven if needed while frying remaining batches.

Baked alternative (lighter)

Preheat oven to 425°F (220°C). Place assembled egg rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray each with neutral oil. Bake 12–16 minutes, turning once halfway through, until golden brown and crisp. Baking time may vary depending on wrapper size and oven.

Crisp finish

If baking and you want extra crispness, finish baked rolls under the broiler for 1–2 minutes while watching closely.

Dips & Garnish

Prepare dipping sauces

Spoon sour cream or crema into a small bowl and thin with a teaspoon of lime juice or water if desired. Serve salsa roja or pico de gallo in another bowl. Place both dips on a serving platter.

Serve

Arrange the hot Tex-Mex egg rolls on a platter, sprinkle with chopped cilantro, and add lime wedges. Serve immediately with the prepared dips for dipping.

Tex-mex Egg Rolls Recipe