Tex Mex Eggrolls

Crispy on the outside, cheesy and flavorful on the inside, these Tex Mex Eggrolls are the kind of appetizer that disappears fast. They’re loaded with seasoned chicken, black beans, corn, melty Pepper Jack, and fresh veggies all wrapped up in a crunchy golden shell. And yes, there’s a creamy avocado Ranch dipping sauce that makes the whole thing even better.

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If you’re into bold, zesty flavors and bite-sized snacks with texture, this recipe needs to be on your radar. The filling is hearty without being heavy, and the wonton wrappers fry up perfectly crisp. They’re great for game day spreads, casual get-togethers, or anytime you want a snack that feels like more than just a snack.

Helpful Tips

• Don’t overfill the wrappers. Stick to about 1/4 cup of filling per eggroll to keep them from bursting while cooking.
• Seal them well. Wet the edges thoroughly so they stay closed when frying.
• Work in batches when frying. Crowding the pan can drop the oil temp and make the eggrolls greasy instead of crisp.

You Might Also Like These

• Buffalo Chicken Eggrolls
• BBQ Pulled Pork Eggrolls
• Crispy Reuben Eggrolls

Tex Mex Eggrolls

Crispy on the outside, cheesy and flavorful on the inside, these Tex Mex Eggrolls are the kind of appetizer that disappears fast.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Appetizer

Cuisine American

Servings 12 Eggrolls

Calories 209 kcal

Ingredients

  

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• 1/4 cup cooking oil divided
• 8 ounces chicken breast 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
• 1/4 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

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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 ¼ 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.

Nutrition

Calories: 209kcalCarbohydrates: 9gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 23mgSodium: 405mgPotassium: 170mgFiber: 1gSugar: 1gVitamin A: 249IUVitamin C: 7mgCalcium: 63mgIron: 1mg

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