Cheesecake Factory Tex Mex Egg Rolls
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These copycat Tex Mex Egg Rolls are just as good as the ones you'd get at the Cheesecake Factory! Packed with seasoned chicken, black beans, corn, melty cheese, and bold Tex-Mex flavors, every bite is delicious. Like my Cheeseburger Egg Rolls, these crispy appetizers take familiar flavors and wrap them in a golden brown egg roll wrapper for the perfect crunchy bite.
Whether you're serving them as a party appetizer, game day snack, or fun weeknight dinner, these homemade egg rolls are always a crowd favorite. These golden-brown Southwest egg rolls are a great homemade take on the fan-favorite Cheesecake Factory appetizer!
Just like my Buffalo Chicken Egg Rolls and Copycat Taco Bell Burrito, this dish is a more affordable and accessible version of restaurant favorites.
Quick Look: Tex-Mex Egg Rolls
- ⏱️ Prep Time: 15 minutes
- 🕒 Total Time: 25 minutes
- 👨👩👧👦 Servings: 20 egg rolls
- 📊 Calories: ~140 kcal per serving
- 🥣 Ingredients: chicken, red onion, bell pepper, garlic powder, cumin, chili powder, salt, black beans, corn, tomato, cilantro, green onions, cheddar cheese, egg roll wrappers, frying oil
- ⭐ Difficulty: Medium, requires deep frying and properly sealing egg rolls
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Why You'll Love This Recipe
Easy Recipe: Simple ingredients make this restaurant-quality dish easy to make in your own kitchen! This recipe even includes a homemade avocado sauce.
More Affordable: Eating out can be expensive, so making your own egg rolls will help cut costs.
Great for Any Occasion: This non-traditional egg roll recipe is perfect for an appetizer, to serve during game day, or to bring along to a potluck.
For even more amazing copycat recipes, try my Chick-fil-A Chicken Salad Sandwich or this Copycat In-N-Out Burger recipe!
Ingredients Needed
- Cooked Chicken: This recipe is a great way to use leftover cooked chicken!
- Seasonings: For flavor, I use garlic powder, cumin, chili powder, and salt.
- Black Beans: Make these egg rolls filling and hearty.
- Corn: Pair well with the beans.
- Green Onion: For some refreshing and vibrant onion flavor.
- Sharp Cheddar Cheese: Gives these egg rolls a nice cheesy flavor and comforting, melty quality.
How to Make Tex-Mex Egg Rolls
- Step 1: Heat olive oil in a large pot over medium heat, then add pepper and red onion and cook for two minutes.
- Step 2: Add seasonings and saute until fragrant, about 30 seconds.
- Step 3: Mix in cooked chicken and stir for 2 to 3 minutes, until chicken is coated in seasonings and warmed through.
- Step 4: Stir the corn and black beans into the mixture. Remove skillet from heat and cool for a few minutes.
- Step 5: Mix in the cilantro, tomato, and green onions.
- Step 6: Stir in the cheese.
- Step 7: Place an egg roll wrapper on a flat surface and add a scoop of the filling.
- Step 8: Fold the bottom corner over the filling.
- Step 9: Tuck the sides into the center.
- Step 10: Roll the filling into the egg roll wrapper. Use a bit of water on the final edge to seal the egg roll.
- Step 11: Place finished egg rolls in the freezer for 20 to 30 minutes.
- Step 12: Heat frying oil to 350 degrees F in a large pot. Cook the egg rolls for 3 to 4 minutes and transfer to a paper towel-lined plate to drain excess oil.
- Step 13: To make the sauce, combine avocado with the other sauce ingredients in a food processor.
- Step 14: Blend until smooth and combined, then serve on the side with your eggrolls!
Recipe Tips
- Fry the egg rolls in batches, so you don't crowd the deep fryer. This will prevent the egg rolls from absorbing too much oil and will promote even cooking.
- Keep an eye on the temperature of the oil and adjust the heat as needed. Adding the egg rolls will bring the temp down, so you may need to turn the heat up to maintain a temperature 350 degrees.
- For melted cheese, buy a block of cheddar and shred or grate it yourself. Store-bought shredded cheese often has a coating that prevents sticking but also makes it less melty.
- I usually use cheddar for this copycat recipe, but you could also make it with Monterey jack cheese or even mozzarella.
Recipe FAQ's
If you want to prepare these egg rolls ahead of time, I recommend making the filling and avocado sauce and storing them in the fridge in airtight containers for a day or two.
Place leftover egg rolls in an airtight container and store in the fridge for 3 to 4 days. Let them cool to prevent excess moisture in the container. Reheat in the oven or an air fryer to maintain the crisp exterior.
Absolutely! Egg rolls can be frozen before and after cooking, so you can put them together and freeze them until it's time to deep fry. You can also freeze cooked egg rolls for up to 2 months, then thaw and reheat as normal.
Use a thermometer to make sure the oil is about 350 degrees.
Wooden Spoon Test: Dip the handle of a wooden spoon into the oil. If small, steady bubbles form around the wood, the oil is ready. If the oil bubbles aggressively or starts smoking, it's too hot.
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Cheesecake Factory Tex Mex Egg Rolls
Equipment
Ingredients
- 2 cups rotisserie chicken chopped or shredded
- 1 Tablespoon oil
- ½ cup red onion small diced
- ½ cup red bell pepper small diced (about 1 medium sized bell pepper)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- 1 cup black beans drained and rinsed
- 1 cup corn kernels thawed
- 1 Roma tomato small diced
- 2 Tablespoons cilantro chopped
- 2 Tablespoons green onions sliced
- 1 cup mild or sharp cheddar cheese, shredded
- 1 pkg egg roll wrappers
- Vegetable or Canola Oil for Frying about 4-6 cups
- Water for sealing
Avocado Sauce
- 1 ripe avocado peeled and pitted and rough chopped
- 1 seeded jalapeño pepper rough chopped
- 1 clove garlic chopped
- 1 Tablespoon lime juice
- ½ cup sour cream
- 2 Tablespoons mayonnaise
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 3 Tablespoons cilantro leaves
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Instructions
- Heat a large skillet over medium heat and add the oil. Add the onion and bell pepper, cook for about 2 minutes until the onion just starts to soften.
- Add the garlic powder, cumin, chili powder and salt, then stir to coat the onion and peppers with the spices, saute for about 30 seconds.
- Add the chicken and mix well to combine, warming over low heat for 2-3 minutes. Stir in the corn, black beans and mix to combine for another 2 minutes. Remove the skillet from the heat and let the mixture cool for 3 minutes.
- Add the chopped tomato, cilantro and green onions and mix together. Let the mixture cool for another 5 minutes then stir in the shredded cheddar cheese.
- a. Tip: At this point, you could cover and place the filling into the refrigerator if making ahead.
- Place an egg/spring roll wrapper with a corner pointing toward N/S, and brush with water along the edges. Add 3-4 tablespoons of the filling mixture (about 2 oz) towards the lower center of the wrapper.
- Fold the bottom corner over the center mixture then fold in each side corners to cover the mixture (making an ‘envelope’), making sure the corners are sealed. Roll up tightly while gently squeezing and forming the egg roll lengthwise and make a final roll to seal the corners. Place on a parchment lined baking sheet and cover with a moistened paper towel. Continue with the remaining filling and wrappers.
- Place the finished egg rolls in the freezer for about 20-30 minutes.
- Add 4-6 cups of vegetable oil to a deep nonstick skillet or pot and heat over medium/med-high heat to 350 degrees. This may take about 10 minutes.
- Working in batches, fry the egg rolls 3-4 minutes in the 350 degree oil until golden brown. Adjust the temperature as you work since adding food reduces the temperature.
- Remove the cooked egg rolls from the oil to a plate lined with a paper towel to soak up any excess oil. Slice on an angle and garnish with chopped green onions and cilantro and serve with the Avocado Dipping Sauce or your favorite salsa.
Avocado Sauce
- Place the avocado, jalapeno pieces (if desired), garlic and lime juice into a food processor, then add the remaining ingredients and blend/pulse until smooth and creamy. Taste and adjust seasoning with salt or pepper if desired.
- Place in a bowl, cover and refrigerator for about 20 to 30 minutes to allow the flavors to come together.
