Eggroll Sampler Recipe
Recipe information
Make Eggroll Sampler in just 1h 15m. A Variety of All of Our Rolls with Avocado, Tex Mex, Cheeseburger Spring Rolls and Chicken Taquitos
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Ingredients
Avocado Eggrolls
Tex‑Mex Eggrolls
Cheeseburger Spring Rolls
Chicken Taquitos
Dipping Sauces
Frying & Assembly
Avocado Eggrolls
1. Prepare filling
Halve, pit and scoop the 2 avocados into a bowl. Mash lightly with a fork so mixture retains some texture. Stir in chopped sun-dried tomatoes, diced red onion, cilantro, lime juice, salt and pepper until evenly combined. Fold in the shredded pepper jack cheese. Taste and adjust seasoning.
2. Fill and roll
Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of avocado filling near the corner closest to you, leaving a 1/2-inch border at the edges. Fold the bottom corner over the filling, fold both side corners in snugly, then roll tightly toward the top corner. Seal the top point using cornstarch slurry (1 tsp cornstarch mixed into 2 tsp water) to glue the edge. Repeat for all 6 wrappers. Place assembled rolls on a parchment-lined tray and refrigerate for 10–15 minutes to firm up.
Tex‑Mex Eggrolls
3. Prepare filling
If using frozen corn, quick sauté or microwave until thawed and drained. In a bowl combine corn, rinsed black beans, diced bell pepper, diced chiles, shredded cheddar, cilantro, lime juice, ground cumin, salt and pepper. Mix to combine. Taste and adjust lime or salt.
4. Fill and roll
Place an egg roll wrapper diamond‑style on the work surface. Spoon roughly 2–3 tablespoons of the Tex‑Mex mixture onto the lower third of the wrapper. Fold the bottom corner up over the mix, fold in the two sides, then roll tightly to the top. Seal with cornstarch slurry (about 1 tsp cornstarch + 2 tsp water). Repeat for all 6 wrappers. Chill on a tray for 10 minutes to set the seal.
Cheeseburger Spring Rolls
5. Cook burger filling
Heat a skillet over medium-high heat. Add the ground beef and diced onion; cook until beef is browned and onion is translucent, breaking up meat as it cooks (6–8 minutes). Drain any excess fat. Return to skillet, stir in ketchup, mustard, Worcestershire, chopped pickles, salt and pepper. Remove from heat and let cool 5 minutes, then fold in shredded cheddar so it softens into the warm meat.
6. Fill and roll
Place an egg roll wrapper diamond‑style. Spoon about 2–3 tablespoons of the cheeseburger mixture into the lower third. Fold bottom corner up, fold sides in and roll tightly to the top. Seal with cornstarch slurry (1 tsp cornstarch + 2 tsp water). Repeat for all 6 wrappers. Place on a tray and refrigerate 10 minutes to firm.
Chicken Taquitos
7. Make filling
In a bowl mix shredded chicken, softened cream cheese, salsa, ground cumin, garlic powder and shredded Monterey Jack until evenly combined. Adjust seasoning to taste.
8. Assemble taquitos
Warm tortillas briefly (10–15 seconds each) in a dry skillet or microwave with a damp paper towel so they are pliable. Spoon about 2 tablespoons of the chicken mixture across one edge of a tortilla. Tightly roll the tortilla away from you to form a cigar shape and place seam-side down on a tray. Repeat for all 12 tortillas. If needed seal the seam with a dab of the cornstarch slurry.
Dipping Sauces
9. Avocado cilantro sauce
Combine 1 avocado, 1/2 cup sour cream, 1/4 cup cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt and 2 tablespoons water in a blender or with an immersion blender. Blend until smooth and creamy, adding an extra teaspoon of water if needed to reach dipping consistency. Refrigerate until serving.
10. Chipotle crema
Stir together 1/2 cup sour cream, 1 tablespoon minced chipotle in adobo and 1 teaspoon lime juice. Taste and add a pinch of salt if needed. Chill until serving.
11. Burger-style dipping sauce
Whisk together 1/3 cup ketchup, 2 tablespoons yellow mustard and 1 tablespoon sweet pickle relish. Chill until ready to serve.
Frying & Assembly
12. Prepare oil and slurry
Pour about 3–4 cups vegetable oil into a large, heavy-bottomed pot or deep skillet to a depth of 2–3 inches (about 4 cups). Attach a thermometer and heat oil to 350°F (175°C). Meanwhile mix 2 tablespoons cornstarch with 4 tablespoons water to make a slurry (this is the seal used during assembly). Keep slurry nearby.
13. Deep-fry method
Working in batches (do not overcrowd), carefully lower assembled egg rolls and taquitos seam-side down into the hot oil using tongs. Fry egg rolls 2.5–3.5 minutes, turning once, until wrappers are golden brown and crisp. Fry taquitos 2–3 minutes until golden and crisp. Remove to a wire rack or paper towel-lined tray to drain. Keep finished pieces in a 200°F (95°C) oven on a sheet pan to stay warm while frying remaining batches.
14. Baked option
For a lighter option, preheat the oven to 425°F (220°C). Place rolls and taquitos seam-side down on a parchment-lined sheet pan, brush or spray lightly with oil, and bake 15–20 minutes, turning halfway, until golden and crisp. Baking times vary by oven; the exterior should be evenly browned.
15. Finish and serve
Arrange a sampler plate: portion the avocado, Tex‑Mex and cheeseburger egg rolls (6 each) plus 12 chicken taquitos on a platter with small bowls of the avocado cilantro sauce, chipotle crema and burger-style dipping sauce. Garnish with lime wedges and extra cilantro if desired. Serve immediately while hot and crisp.
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