Cheesecake Factory Tex Mex Egg Rolls Copycat made with spiced chicken, beans, corn, bell peppers, onions, garlic, cilantro and cheddar cheese in a crispy egg roll with creamy avocado cilantro dipping sauce.
These tex mex egg rolls are delicious and a favorite in our house like the Philly Cheesesteak Egg Rolls and Korean Ground Beef Egg Rolls we make for parties and Asian fusion meals.
Cheesecake Factory Tex Mex Egg Rolls Copycat
Why make these egg rolls at home?
When you order egg rolls from your local restaurant or even Chinese restaurants, in the time it takes for them to arrive at your home is the time in which they are best enjoyed. By the time they are delivered to you, they’ve already begun to get soggy, cold and the cheese inside is already starting to harden.
Egg rolls are best enjoyed within minutes of them being fried.
What is in the creamy avocado sauce?
The creamy avocado sauce is a mixture of cream cheese, sour cream, cilantro and avocados. If you’d like a bit of a kick you can add in a pinch of cayenne or 1/2 a jalapeno.
Baked Tex Mex Egg Rolls:
If you’d like to bake the egg rolls instead of frying then, spray the egg rolls with canola oil spray before baking. Bake at 425 degrees for 18-20 minutes.
Can you prep the tex mex egg rolls ahead of time:
You can either fill and roll the egg rolls and freeze them before cooking or you can make the filling ahead of time and roll and fry them when you’re ready to serve.
Dipping Sauce ideas for these Egg Rolls?
- Sour Cream
- Rotel tomatoes with nacho cheese sauce
- Ranch…but only because so many people I know say ranch is the dip for everything, ever.
- Take the spicy route with mayo, sriracha and a mix in of awesome hot peppers
More easy appetizer recipes:
- Chili’s White Spinach Queso (Copycat)
- Chicken Fire Poppers – PS These are the PERFECT recipe to make with these egg rolls.
- Easy Sausage Stuffed Mushrooms
- Cheddar Bacon Ranch Pinwheels
Tools Used in this Tex Mex Egg Rolls:
Oil Thermometer: You’re looking for 350 degrees on your oil here. Everything inside is cooked but you want a good golden brown exterior and some melty cheese action inside.
Tongs: I normally use the pig tail flipper for frying but because this has a filling to protect definitely go with tongs here. Slotted spoons or spatulas invite oil burns if the egg rolls fall back in (trust me on this one).
Cooling rack: Don’t cool on napkins or paper towels, they will cause steam to build up and a soggy half of your egg roll!
Cheesecake Factory Tex Mex Egg Rolls
Ingredients
TEX MEX EGG ROLLS
- 1 tablespoon canola oil
- 2 cups chicken breasts cooked and diced
- 1/2 yellow onion diced
- 1 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 cup black beans
- 1 cup corn
- 1 green bell pepper diced
- 1 roma tomato diced finely and dried on paper towel
- 1/2 cup cheddar cheese shredded
- 2 tablespoons chopped cilantro
- 1 package egg roll wrappers 24 count
- canola oil for frying
AVOCADO DIPPING SAUCE
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1 bunch cilantro
- 1/2 avocado
Instructions
Add the canola oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt.
Stir and cook for 1 minute before turning off the heat.
- Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together.
- Add 3 tablespoons of the mixture to the middle of an egg roll wrapper.
- Starting from the bottom left pull corner over the meat, then fold the two sides in.
- Wet the edges and roll tightly.
- Set a pan to heat with canola oil, about an inch high would do the trick.
- Add 3-4 egg rolls in them at once.
Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.
This is a family favorite!! We add a little more spices because we love hot stuff! I made these for my daughters grad party a year ago. We made 500 in a couple of settings. We just let them cool after frying then put them in a single layer inside a large freezer bag. We were able to stack about 5 bags high and had no trouble with them breaking. We did let the bottom bags freeze before we stacked more on top. At the party, we just reheated in the ovens and served with several different dipping sauces including the one here. I think my son wants the same thing for his party this spring!
Wow!! 500?! You guys were really working!
I veganized these by using a vegan chick’n and cheese and vegan sour cream for the avocado dipping sauce. I also cooked them in the air fryer like another reviewer and these were DELICIOUS! I loved them at Cheesecake Factory when I ate meat and these are a great substitute! Thanks for sharing!
Thanks for the feedback, Ashlee!
These are simply AMAZING! Made them for a card night with the ladies. Ended up leaving the leftovers and my niece (who hates vegetables) LOVES these and asks me to make them for her all the time. We even did it together (so for anyone with littles, this is a good “together” activity).
I have added a couple extras to mine as I love a PUNCH of flavor to everything I eat – added a couple heaping T of salsa (not to make it too wet, but to add more moisture and flavor) – also doubled up on the spices.
Thank you for sharing this “KEEPER” recipe!
Yay!! Thanks, Kathie.
These were amazing!!
Thanks for coming back to let me know, Christina.
Do you use chopped rotisserie chicken? Or do you just boil or bake it and then chop before adding it with the other ingredients on high heat for a minute? Plan on making these tonight!
Rotisserie chicken would work perfectly.
You don’t have to cook the green bell pepper like you do the onion Before you wrap everything up?
You can put it in the skillet in step 1 if you’d like it cooked down. Enjoy!