Cheesecake Factory Tex Mex Egg Rolls (Copycat)

24 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Copycat Cheesecake Factory Tex Mex Egg Rolls are a perfect game day recipe! Filled with southwest chicken mixture, plus an avocado cream dip!

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

Copycat Cheesecake Factory Tex Mex Egg Rolls are a perfect game day recipe! Filled with southwest chicken mixture, plus an avocado cream dip!
Yield 24 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American/Mexican
Author Sabrina Snyder



  • 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


  • 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.


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
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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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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  1. id love to make this but don’t see any instructions for how to make the dipping sauce unless i am missing it? i’d love to know if you could please share – i’m sure its simple but i dont want to mess it up 🙂

  2. These were fantastic! I do not like green bell peppers and did not have any red or yellow otherwise I would have used those. They tasted great even without the bell peppers. I brought these to Bunco and the ladies loved them and requested the recipe. I did have a few leftover and sprayed a baking pan with non stick spray and baked them 10 to 15 minutes and they crisped up nicely in the oven the next day, however I agree they are best right out of the fryer.

  3. 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!

  4. 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!

  5. 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!

  6. 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!

    1. Sure. I would flash freeze them on a baking sheet and then place them into a storage bag once frozen. Enjoy!

      1. How did you prepare chicken. Cook ahead and the add or do you use raw chicken in skillet with all the seasonings, etc?

    1. There was a political ad on the site? I’m so sorry, there isn’t supposed to be any! I will reach out to my ad company about it.

  7. Made this tonight. Hubby said “these are freaking awesome”! Have no idea if they are like Cheesecake Factory as I never ordered them but they’re really good!

  8. I posted before and forgot to actually rate, sorry! Good thing I have multiple emails. This recipe is amazing again.

  9. This was amazing, my family absolutely loved it. I’m only 18 but this recipe definitely leveled up my family’s beliefs in my cooking skills. (I can cook lol just gotta earn respect in a house full of chefs)

  10. I made these in the air fryer and they turned out wonderfully! I preheated my air fryer to 400F, sprayed the rolls with just a bit of oil, and cooked about 11 minutes, flipping halfway through. The whole family loved them!! Thanks for a great recipe!

  11. Oh my heart. We had these tonight for dinner. Will freeze some. They were outstanding. We like things hot so added 2 diced jalapenos and it was absolutely delicious.

  12. I loved this recipe. I actually did not use the egg roll wrappers. I just cooked it all in the cast iron skillet. Easier than rolling these up and less carbs. I really enjoy the recipes on your website!

    1. Julie, that’s an awesome edit! I probably should make these edits now too with all the comfort food I’ve been eating, lol.

  13. I do these in flour tortillas like Chili’s. Just wanted to say to your fans that spring roll wrappers would not work due to the amount of moisture in the filling. My local chain grocery stores carry the same brand and it’s tough and chewy but I’m lucky enough to have an oriental grocery store too. So I’m going to pick their brains on what they prefer. If you don’t have such a store, I would suggest looking online. Wishing y’all luck!

  14. My husband and I found this to be an amazing recipe! We don’t fry often so the attention to cook time and wrapper color was our only hurdle but easily managed after a few test runs. Next going to try your baking suggestion.
    Thanks for always having well-tested and spot on recipes. I recommend your page to all my friends who cook and need recipes their kids will actually eat and parents can savor too 🙂

  15. These are pretty good!!!!!!! I added a Serrano to the mix and towards the end I added the cream cheese dip to the roll and froze them. The only reason I put 4 stars is because it was lacking something. Oh I also added Tapatio to the ones I froze. They weren’t as pretty as yours but still good.

  16. First off love all of the recipes i have made from your site including these! The flavor was spot on but also so easy to customize if you want to add or subtract any of the ingredients. I really love black beans and cheese so next time i might add a little more of each and cut back on the corn.I baked them (i hate cleaning frying oil from a pan) in the oven and they came out a little dry. Next time I will either fry them or try an air fryer.

    1. Have you tried the produce section of the grocery store? These are a refrigerated item, usually near the vegan items like tofu. If not there, I would try an Asian Market.

  17. I made this recipe once before (and baked them) and they were awesome! I prepped them last night and froze them. Do you think I should thaw them before baking? Thank you!!

  18. Is there a video on this recipe? I have everything ready but just confused about the rolling part. Do I lay the egg roll wrap in a diamond shape or square shape?

    1. So sorry I didn’t see this earlier. I don’t have a video yet for this recipe. You want start in a diamond shape, in the bottom left corner.

  19. 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.

  20. 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!

  21. 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.

  22. 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.

  23. 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

  24. 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!

  25. 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!

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