Print

Cheesecake Factory Copycat Tex Mex Egg Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

A delicious copycat version of Cheesecake Factory's Tex Mex Egg Rolls, packed with seasoned chicken, black beans, corn, and cheddar cheese, wrapped in crispy egg roll wrappers and fried to golden perfection. Perfect for a flavorful appetizer or snack.

Ingredients

Filling

  • 2 tablespoons olive oil
  • 2 cups cooked and finely diced chicken breast (leftovers from a rotisserie chicken recommended)
  • 1/2 red onion, finely diced
  • 1 small bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup corn kernels
  • 1 cup black beans, rinsed and drained
  • 1/2 cup finely diced tomato
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons sliced scallions

Egg Rolls

  • 25 egg roll wrappers
  • Oil for frying (canola or vegetable oil, enough for 2 inches depth)
  • Favorite dipping sauce for serving

Instructions

  1. Heat the oil: In a large skillet over medium-high heat, add the olive oil and allow it to heat thoroughly.
  2. Sauté the aromatics and chicken: Add the diced chicken, red onion, bell pepper, and minced garlic to the skillet. Cook and stir for about 5 minutes until the vegetables soften and the mixture is heated through.
  3. Add spices: Stir in the ground cumin, ground coriander, chili powder, salt, and black pepper. Mix well to evenly coat the filling with spices.
  4. Combine remaining filling ingredients: Remove the skillet from heat and fold in the corn kernels, black beans, diced tomato, shredded cheddar cheese, and sliced scallions. Mix until all ingredients are well combined.
  5. Prepare the egg rolls: Place one egg roll wrapper on a clean and dry surface. Spoon about 3 tablespoons of the chicken mixture into the center of the wrapper.
  6. Fold the wrapper: Pull one corner of the wrapper over the filling, fold in the two side corners snugly.
  7. Roll tightly: Wet the edges of the wrapper with water to help seal, then roll tightly to enclose the filling completely.
  8. Repeat: Continue the wrapping process with the remaining wrappers and filling until all egg rolls are assembled.
  9. Heat the frying oil: Place a heavy-bottomed pot over medium-high heat and add about 2 inches of canola or vegetable oil. Heat the oil to 350°F (175°C) to ensure proper frying temperature.
  10. Fry the egg rolls: Carefully add 3 to 4 egg rolls at a time to the hot oil. Fry them, turning occasionally, until they are crispy and golden brown, which should take about 5 minutes.
  11. Drain excess oil: Remove the fried egg rolls with a slotted spoon and place them on a paper-towel-lined plate to drain off excess oil.
  12. Serve: Serve the crispy Tex Mex egg rolls hot with your favorite dipping sauce and enjoy this flavorful appetizer or snack.

Notes

  • Ensure the oil temperature is maintained at 350°F to achieve crispy, non-greasy egg rolls.
  • Leftover rotisserie chicken works well to save prep time and adds great flavor.
  • Use a sturdy surface to wrap the egg rolls to avoid tearing the wrappers.
  • Egg roll wrappers can be found in the refrigerated section of most grocery stores or at Asian markets.
  • For a healthier alternative, bake the egg rolls at 400°F for 15-20 minutes, turning halfway, though frying gives the best texture.
  • Serve immediately for best texture; leftovers can be reheated in an air fryer.

Find it online: https://cookedbygrace.com/cheesecake-factory-copycat-tex-mex-egg-rolls-recipe/