Cheesecake Factory Tex Mex Egg Rolls (Copycat)

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 ½ 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!

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Cheesecake Factory Tex Mex Egg Rolls

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.
Yield 24 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American/Mexican
Author Sabrina Snyder

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.

Nutrition

Calories: 145kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 219mg | Potassium: 163mg | Fiber: 1g | Vitamin A: 285IU | Vitamin C: 5.5mg | Calcium: 43mg | Iron: 1mg
Keyword: Cheesecake Factory Tex Mex Egg Rolls Copycat
TEX MEX egg rolls collage
cheesecake factory egg rolls

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ‚Äď Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Frying these egg rolls is way better so much more crunch. I made them over the weekend for a family game night . I fried some in the air fryer and some the traditional way black cast iron pan. Traditional frying won hands down. My people like a little kick used Aleppo pepper gave it the kid it needed!

  2. Made ours in the air fryer because I don’t like to fry in oil. 400 for 15min then flipped them for another 10-15min. These are so good. Even my super picky dad loved them!

    1. sure you can freeze them, sadly, I dont know how they would reheat. maybe if you have an air fryer that might work better.

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