Cheesecake Factory Tex Mex Egg Rolls
Servings 20 egg rolls
Calories 138kcal
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
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.
Notes
Reheating instructions: Air frying to reheat the cooked egg rolls is the best method! Preheat the airfryer to 400 degrees, then cook for 6 minutes, rotating halfway through the process
To freeze, place them on a baking sheet and place into the freezer. Once solid, transfer them to airtight freezer bags. You can freeze them either raw or pre-cooked.
Nutrition
Serving: 1egg roll | Calories: 138kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 257mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg
