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Tex-Mex Egg Rolls

large pile of Tex-Mex Egg Rolls on parchment paper

This recipe for Tex-Mex Egg Rolls is another ebook recipe that I’ve finally transitioned directly to the site! Obviously, my inspiration was the Southwestern Egg Rolls at Chili’s, and the filling is very very similar to theirs. The outside tho, that’s different. Chili’s uses flour tortillas to wrap their egg rolls, but I opt for traditional egg roll wrappers.

This makes them crispier and just a tad lighter since there’s less bread involved. Which is awesome because I can eat more of them!! I feel that it’s important to note that I love Chili’s version so I’ve made these Tex-Mex Egg Rolls with flour tortillas and also super delicious so feel free to do that. Way better fried than baked in that case tho.

Tex-Mex Egg Rolls on a wooden cutting board

Tex-Mex Egg Rolls Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Tex-Mex Egg Rolls recipe:

  • Egg roll wrappers: As mentioned above, flour tortillas could work here, but the Tex-Mex Egg Rolls will be heavier and breadier. I can find egg roll wrappers near the packaged herbs and vegetarian options in produce in grocery stores near me.
  • Boneless skinless chicken breasts: Thighs are fine if that’s your thing. I opt to cut the chicken up into tiny pieces – dicing it, pretty much – before cooking. You can leave the chicken breast (or thigh) whole while cooking, then cut or shred it up later and add it back to the pan, if you think that’s easier.
  • Yellow onion, red bell pepper, garlic: Any type of onion would be a fine substitute, as would any other color. I chose red to offset the yellow corn and green spinach. I think it looks pretty! Garlic powder works if you don’t feel like mincing garlic.
  • Green chiles, black beans, fire-roasted corn: Our canned additions. Frozen corn works fine (I use them interchangeably). Make sure you drain and rinse the black beans in cool water. We don’t need the slime in our Tex-Mex Egg Rolls. And the chiles are optional, but I think they add even more Southwestern flair.
  • Baby spinach, cilantro: If you use frozen spinach make sure to drain it thoroughly, like pressing the extra water out in a cheesecloth thoroughly. If the filling is too wet it’ll be impossible to roll the egg roll wrappers and keep them closed. I usually don’t chop up the spinach, but I call for it in the recipe so there’s less chance of a hot spinach stem being pulled out and slapping you in the chin when you’re eating these.
  • Pepper jack cheese, extra sharp cheddar cheese: Whatever cheese you want will be fine. This is also an occasion on which bagged shredded cheese won’t matter so use that if you like.
  • Fajita seasoning, kosher salt, hot sauce: I use a homemade blend I’ll be posting here shortly. Use your favorite, a taco seasoning, or my Chipotle Spice Blend. I use El Yucateco’s Habanero hot sauce and highly recommend it if you haven’t tried it. Use your favorite Mexican-style hot sauce.
  • Oil, water: Oil for frying, water for sealing the egg roll wrappers. I fried the batch of Tex-Mex Egg Rolls pictured in Peanut oil, but it varies. Use your favorite high-smoke point oil.
filling for tex-mex egg rolls before cheese: a mixture of chicken, spinach, red bell peppers, onion, corn and green chiles.

How to Make Tex-Mex Egg Rolls

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Tex-Mex Egg Rolls recipe:

  • Prepare for Tex-Mex Egg Rolls. In a mixing bowl season your chicken breasts liberally with the fajita seasoning and set it aside. Add enough oil to come 1/2 way up the sides of a large skillet and fill a small bowl with water. Set those things aside as well.
  • Saute the aromatics. Place a large skillet over medium-high heat. Add a teaspoon of oil, followed by the bell pepper and onion. Sprinkle lightly with Kosher salt and cook until the onions become slightly softened and the peppers begin to char – about 5 minutes or so. Push the peppers and onions to the edge of the pan and add the garlic, along with a touch more oil, if needed. Cook for 1-2 minutes, just until the garlic is fragrant, then stir the garlic together with the peppers and onions.
  • Chicken and spinach time! Push the sautéed aromatics to one side of the pan, or to the edges. Drizzle in about a teaspoon more oil, then add the prepared chicken breast. Spread the chicken out in an even layer as best you can, pressing it down to ensure it gets a good sear. Let cook undisturbed for 6 minutes, then use a spatula to flip the pieces of chicken over and cook the opposite side (you can also stir it if that’s easier). Let cook for 2 minutes, then stir the pepper mixture into the chicken until well combined. Spread everything out into an even layer and add your spinach on top. Cover the pan with a lid and let it cook undisturbed until the spinach has wilted.
  • Transform it into filling. Once the spinach has wilted down stir it into the chicken mixture, along with the black beans, cilantro, green chiles, and corn. Reduce the heat to medium and cover again with the lid. Let simmer for 3 minutes, then remove the pan from the heat. Stir the shredded cheese into the chicken mixture, mixing until it’s evenly distributed and melted throughout. Taste it, and add additional Kosher salt to taste, as needed. Now it’s time to roll it up!
  • Wrap your Tex-Mex Egg Rolls. Turn your egg roll wrapper diagonally, so that one point is closest to you. Place a couple of heaping spoonfuls of filling close to the center but not quite – bring it closer to the point near you. Use a finger or basting brush to moisten each of the four corners, then, placing one hand on the point of the egg roll wrapper furthest from you to keep the wrapper from sliding, use your other hand to pick up the point closest you and lift and roll it over the filling. Tuck it under the filling a bit – making sure the filling is evenly along the egg roll, then bring up the points to the side and press them into the part of the egg roll wrapper folded over the filling. Once those are sealed – check the seams and pinch them shut if needed – continue rolling the egg roll over, releasing the far edge, and sealing it against the top of the roll. Add more water if you have issues with the roll separating. Place on paper towels – not touching – to rest while you preheat the oil.
  • Fry the Tex-Mex Egg Rolls. Begin heating the skillet half-filled with oil. Once the oil is shimmering and the handle of a wooden spoon bubbles gently when inserted add the egg rolls in a single layer – do not crowd the pan! Fry on the first side for about 4 minutes, then flip and continue frying until deeply golden browned all over. Drain on wire racks, blotting excess oil with a paper towel. Continue until all of the egg rolls are fried. Serve with salsa or ranch for dipping. Dassit. 
closeup of two Tex-Mex Egg Rolls cut open showing filling of chicken, cheese, corn, spinach, and black beans.

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Tex-Mex Egg Rolls


  • Author: María
  • Total Time: 1 hour
  • Yield: approximately 20 egg rolls 1x

Ingredients

Scale
  • 1 package egg roll wrappers
  • 1 lb boneless skinless chicken breasts, diced into 1/4” pieces
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (6oz) can green chiles
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 (14.5 oz) can fire-roasted corn
  • 2 C baby spinach leaves, chopped roughly
  • 1 C pepper jack cheese, shredded
  • 1/2 C extra sharp cheddar cheese, shredded
  • 2 tbsp chopped cilantro
  • 1 1/2 tbsp fajita seasoning
  • 1 tbsp habanero hot sauce, optional
  • 1/2 tsp kosher salt, to taste
  • oil for frying
  • water, for rolling

Instructions

  1. In a mixing bowl season your chicken breasts liberally with the fajita seasoning and set it aside. Place a large skillet over medium-high heat. Add a teaspoon of oil, followed by the bell pepper and onion. Sprinkle lightly with Kosher salt and cook until the onions become slightly softened and the peppers begin to char – about 5 minutes or so. Push the peppers and onions to the edge of the pan and add the garlic, along with a touch more oil, if needed. Cook for 1-2 minutes, just until the garlic is fragrant, then stir the garlic together with the peppers and onions.
  2. Push the sautéed aromatics to one side of the pan, or to the edges. Drizzle in about a teaspoon more oil, then add the prepared chicken breast. Spread the chicken out in an even layer as best you can, pressing it down to ensure it gets a good sear. Let cook undisturbed for 6 minutes, then use a spatula to flip the pieces of chicken over and cook the opposite side (you can also stir it if that’s easier). Let cook for 2 minutes, then stir the pepper mixture into the chicken until well combined. Spread everything out into an even layer and add your spinach on top. Cover the pan with a lid and let it cook undisturbed until the spinach has wilted.
  3. Once the spinach has wilted down stir it into the chicken mixture, along with the hot sauce, black beans, cilantro, green chiles, and corn. Reduce the heat to medium and cover again with the lid. Let simmer for 3 minutes, then remove the pan from the heat.
  4. Stir the shredded cheese into the chicken mixture, mixing until it’s evenly distributed and melted throughout. Give it a taste, and add more Kosher salt if you think it needs it. Now it’s time to roll it up!
  5. Turn your egg roll wrapper diagonally, so that one point is closest to you. Place a couple of heaping spoonfuls of filling close to the center but not quite – bring it closer to the point near you. Use a finger or basting brush to moisten each of the four corners, then, placing one hand on the point of the egg roll wrapper furthest from you to keep the wrapper from sliding, use your other hand to pick up the point closest you and lift and roll it over the filling. Tuck it under the filling a bit – making sure the filling is evenly along the egg roll, then bring up the points to the side and press them into the part of the egg roll wrapper folded over the filling. Once those are sealed – check the seams and pinch them shut if needed – continue rolling the egg roll over, releasing the far edge, and sealing it against the top of the roll. Add more water if you have issues with the roll separating. Place on paper towels – not touching – to rest. while you prepare to cook them.

Frying Instructions: 

  1. Add enough oil to come 1/2 way up the sides of a large skillet and let it heat over medium-high heat. Once the oil is shimmering and the handle of a wooden spoon bubbles gently when inserted add the egg rolls in a single layer – do not crowd the pan! Fry on the first side for about 4 minutes, then flip and continue frying until deeply golden browned all over. Drain on wire racks, blotting excess oil with a paper towel. Continue until all of the egg rolls are fried. Serve with salsa or ranch for dipping. Dassit.

Baking Instructions:

  1. Preheat your oven to 425°F and place a rack in the top half of the oven. Place a wire baking rack over a sheet pan. Brush your egg rolls lightly with oil, or spray them with cooking spray and arrange them on the wire rack, leaving at least an inch of space between them. Bake for 7 minutes, then flip and bake for 7 more minutes. Continue baking for up to 20 minutes, until they’re as browned as you want them.

Notes

  • These freeze well. Just make sure to cool them completely before packaging and to remove as much air from the bag as possible. I use my Food Saver but a regular freezer-safe baggie would be fine. You don’t need to defrost these before cooking. Just add a few minutes to the cook time, for either method.
  • Prep Time: 30
  • Cook Time: 30
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