These crispy Tex Mex Eggrolls are the perfect mashup of spicy, cheesy, and crunchy. They’re packed with seasoned chicken, Pepper Jack cheese, corn, black beans, and fresh veggies, then fried to a golden crisp. Dip them in a creamy avocado ranch sauce and you’ve got an appetizer that disappears fast.
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If you love handheld snacks that are bursting with flavor, these eggrolls are calling your name. They come together quickly and can be made ahead and reheated, making them great for parties, game day, or an easy dinner. Plus, that dipping sauce? Totally addictive.
Helpful Tips
- Don’t overfill the wrappers. About 1/4 cup of filling is just right to make rolling easy and prevent bursting during frying.
- Seal the edges well with water so the filling stays in and the eggrolls hold their shape.
- Fry in batches to avoid crowding the pan, which helps keep the oil hot and the eggrolls crispy.
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Tex Mex Eggrolls
Ingredients
- 1/4 cup cooking oil divided
- 8 ounces chicken breast cooked and cubed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt and pepper
- 3/4 cup Pepper Jack cheese shredded
- 1/3 cup corn rinsed and drained
- 1/3 cup black beans rinsed and drained
- 1/3 cup red bell pepper finely chopped
- 1/3 cup onion finely chopped
- 6 sprigs fresh cilantro chopped
- 12 wonton wrappers
For the dipping sauce:
- 1/2 avocado
- 1/2 cup mayonnaise
- 2 tablespoons dry Ranch mix
- 1 tablespoon milk or water
Instructions
- In a skillet over medium high heat, add a small splash of the oil. Once hot, add the cubed chicken and cook until lightly browned, about 5 minutes. Stir in the cumin, chili powder, garlic powder, salt and pepper.
- Next, stir in the pepper jack cheese, corn, black beans, bell pepper, onion, and cilantro. Stir and cook for 2 more minutes.
- Add in the spinach and cook until wilted, 1 minute.
- Add about 1/4 cup of filling to each egg roll wrapper. Wet the edges of the wrappers. Pull the sides in over the filling, then fold over the end of the wrapper and roll tightly. The wet edges should hold it together.
- In another, large skillet, add the remaining cooking oil. Once it’s hot and shimmering, add a few eggrolls. Don’t crowd them, cook in batches. Roll them around so they crisp evenly on all sides. Once golden, transfer the rolls to a wire rack.
- In a food processor or mini chopper, mix the mayonnaise, dry Ranch mix, milk, and avocado. Blend until smooth.
- Serve the egg rolls with the dipping sauce.
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.