Cheesecake Factory Tex Mex Egg Rolls (Copycat)

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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

 Cheesecake Factory Tex Mex Egg Rolls Copycat

Appetizer egg rolls are an awesome game day snack or party food you can prepare ahead of time then fry up when you’re ready to enjoy them. We’re back to one of my favorite restaurants today with another Cheesecake Factory Copycat recipe (you can see all the Cheesecake Factory copycats here). This recipe is a favorite of ours like our other two favorites, Cheesecake Factory Chicken Madeira and Cheesecake Factory Spicy Cashew Chicken.

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.

tex mex egg rolls

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?

Tex Mex Egg Rolls

More easy appetizer recipes:

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

5 from 7 votes
  • Yield: 24 Servings
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Course: Appetizer
  • Cuisine: American/Mexican
  • Author: Sabrina Snyder
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.



  • 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


  • 8 ounces cream cheese
  • 1/4 cup sour cream
  • 1 bunch cilantro
  • 1/2 avocado


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the canola oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt.

  2. Stir and cook for 1 minute before turning off the heat.

  3. Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together.
  4. Add 3 tablespoons of the mixture to the middle of an egg roll wrapper.
  5. Starting from the bottom left pull corner over the meat, then fold the two sides in.
  6. Wet the edges and roll tightly.
  7. Set a pan to heat with canola oil, about an inch high would do the trick.
  8. Add 3-4 egg rolls in them at once.
  9. Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.

Nutrition Information

Yield: 24 Servings, Amount per serving: 145 calories, Calories: 145g, Carbohydrates: 15g, Protein: 6g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 23mg, Sodium: 219mg, Potassium: 163mg, Fiber: 1g, Vitamin A: 285g, Vitamin C: 5.5g, Calcium: 43g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Cheesecake Factory Tex Mex Egg Rolls Copycat
TEX MEX egg rolls collage
cheesecake factory egg rolls

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  1. Thanks for the recipe. They are yummy! The dipping sauce is a little too thick. What would you use to thin it out? Thank you!

    1. These really need to use egg roll wrappers and need to be fried to be a true copycat. I’ve never done them any other way.

  2. Is there an easier way to make the sauce? I had the cream cheese softening while I was making the dish but it was clumpy for me instead of creamy. I improvised and layered it on top before eating, and the meal was still delicious!

    1. I’m so glad you were able to improvise with the dipping sauce. 🙂
      Next time, try whisking or maybe even using a hand mixer just to give it a quick mix to break up the clumps. Hope this helps.

    1. I haven’t tried it but I’m sure you could. They won’t be as crispy but if you spray them with cooking spray or brush them with oil before baking, they should still get some crisp. I would suggest 400 degrees and they would probably need 10-15 minutes or until golden brown. Let me know how they turn out!

  3. I made these “delightful darlings” today and they are great!!! My son could not stop eating them.

    I made only half of a batch today (8), but will make the entire batch this weekend.

  4. Made this and its good. The dipping sauce completed the taste, the only different thing I did was add salt in the dipping sauce. I was going to freeze some (before frying), problem with that is the wrapper absorb the little sauce in the mixture and becomes sticky and breaks. I will try freezing after frying and see if it will be still good.

  5. I have been looking for a new sauce for egg rolls, one of my favourite dishes, for a long time and you AVOCADO DIPPING SAUCE which makes me super curious! Look forward to trying it soonnn

  6. I just made these for the 2nd time.. I spice them up a little more. Added salsa instead of tomatoes and put in the air fryer.. OMG! They are so good! We made a few different dips
    Just tonight I made them and put them in the freezer. Just prepare them
    Thanks for the recipe! We don’t have a Cheese cake factory here in Cape May County NJ

    1. I’m curious about the process of making these in an air fryer. Could you give a bit more detail? I have been threatening to buy one for months!

  7. Help! These sound so awesome but I don’t have eggroll wrappers on hand. Do you think I could substitute burritos just this once??!!

    1. I haven’t tested it before so I can’t really give a recommendation. Let me know how it turns out if you decide to try!

  8. I always order these egg rolls whenever I’m at the Cheesecake Factory – love that I can now make them at home!