Tex Mex Eggrolls Recipe

Prep

Measure and prepare ingredients: dice peppers and onion, mince garlic, shred or chop cooked chicken, rinse and drain beans if using canned.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.

Add diced onion and both bell peppers to the skillet. Sauté 4–5 minutes, stirring occasionally, until vegetables are softened and the onion is translucent.

Add minced garlic and cook 30 seconds until fragrant.

Stir in ground cumin, chili powder, smoked paprika, salt, black pepper, and red pepper flakes. Cook 30 seconds to bloom the spices.

Add shredded chicken, corn, and black beans to the skillet. Stir well and cook 2–3 minutes until everything is heated through and combined.

Remove skillet from heat. Stir in shredded cheese, chopped cilantro, and 1 tbsp fresh lime juice until cheese is melted and filling is cohesive. Taste and adjust salt or spice as needed.

Transfer filling to a bowl and let cool 8–10 minutes (filling should be warm, not piping hot) to make assembly easier and prevent soggy wrappers.

Prepare egg wash

In a small bowl whisk together 1 large egg and 1 tbsp water. Set egg wash next to your work surface.

Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 2 to 3 tablespoons of the cooled filling about 1.5 inches up from the corner closest to you, leaving a 1/2-inch border on the sides.

Fold the bottom corner up over the filling, tuck it under snugly, then fold the two side corners in toward the center. Roll tightly away from you until 3/4 closed. Brush the top corner with egg wash using a fingertip or brush, then finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 8 eggrolls.

Optional: Place finished eggrolls on a tray and refrigerate 10–15 minutes so seams set and wrappers firm up; this reduces unrolling during frying.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1 to 1.5 inches depth. Heat oil over medium-high until it reaches 350°F (175°C) or when a small piece of wrapper sizzles and browns in ~30 seconds.

Working in batches (do not overcrowd), carefully lower 2–3 eggrolls into the hot oil seam-side down. Fry 2½–3½ minutes, turning occasionally, until all sides are golden brown and crisp.

Use tongs to transfer eggrolls to a wire rack or paper towel-lined plate to drain. Keep finished eggrolls warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

Baking option

For a lighter version: preheat oven to 400°F (200°C). Place eggrolls seam-side down on a parchment-lined sheet, brush lightly with oil, and bake 15–18 minutes, turning once, until crisp and golden.

Scoop the avocado flesh into a bowl and mash with a fork until mostly smooth with a few chunks remaining for texture.

Stir in 1/2 cup sour cream (or Greek yogurt), 1 tbsp lime juice, and 1/4 tsp salt.

Add 2 tbsp water (or milk) a little at a time to reach a creamy dipping consistency. Fold in 2 tbsp chopped cilantro.

Taste and adjust seasoning with more salt or lime if needed. Chill briefly if time allows; serve at room temperature or slightly chilled.

In a small bowl combine 1 cup diced tomato, 2 tbsp minced red onion, 1 minced jalapeño (seeded if you prefer less heat), 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1/2 tsp salt.

Stir to combine and taste; adjust salt or lime. Let sit 5–10 minutes to allow flavors to meld before serving.

Arrange hot Tex Mex eggrolls on a platter. Slice each eggroll diagonally if desired to display filling.

Serve immediately with bowls of avocado cream and fresh salsa for dipping. Garnish with extra chopped cilantro and lime wedges.