These Cheesecake Factory Copycat Tex Mex Egg Rolls are out of this world! You’ll love these warm, crispy egg rolls filled with chicken, veggies, cheddar cheese, beans and corn, all with a Southwest spice blend.
Homemade Cheesecake Factory Tex Mex Egg Rolls
Have you ever tried the Cheesecake Factory Tex-Mex egg rolls? If you have, you’re probably a fan, because they are delicious! But this easy knockoff will have you enjoying your own Tex-Mex egg rolls in the convenience of your own home. Dream come true? Practically!
This dish is so appetizing, you’ll want to serve it at every meal! It’s amazing how delicious Southwest flavors are in an egg roll wrapper. I make these using natural, whole ingredients including cooked chicken, fresh veggies, and cheese.
They’re free from preservatives and artificial flavors, so you can actually feel good about serving them!
These egg rolls are deep-fried and authentic. They are fun to assemble with your kids (always be careful around hot oil, though!), and they’re just perfect for get-togethers and special occasions!
What You’ll Need
Making my egg rolls means collecting a number of tasty ingredients. It’s a good idea to make sure you have all of your ingredients gathered and ready before you start cooking.
- Olive Oil: For sautéing. I like to use light olive oil, because it has a higher smoke point.
- Cooked Chicken: This is a great recipe for using up leftover chicken, or you can pick up a rotisserie chicken! You’ll need two cups of chicken breast, cooked and finely diced.
- Onion: For this recipe, I used half a red onion. You can substitute yellow, sweet or white onions, if desired.
- Bell Pepper: Dice up one bell pepper – any color is fine.
- Garlic: I used two cloves of fresh garlic, but you can use more or less to taste.
- Cumin: A teaspoon of ground cumin adds an earthy, Tex-Mex flavor to this dish.
- Coriander: You’ll need half a teaspoon ground coriander.
- Chili Powder: One and a half teaspoons of chili powder rounds out the spice blend.
- Salt & Pepper
- Corn: I used one cup of corn kernels; you can use frozen, canned or fresh.
- Black Beans: Rinse and drain a can of black beans and measure out one cup.
- Tomato: You’ll need half a tomato, diced, or you can use half a cup of canned tomatoes, drained well.
- Cheese: You can use your favorite shredded cheese; I used cheddar.
- Scallions: Slice the white and pale green parts of scallions to make two tablespoons.
- Egg Roll Wrappers: Have ready 25 egg roll wrappers.
- Oil: For frying.
How To Make Tex Mex Egg Rolls
It can take a little time to assemble these egg rolls, so it’s nice to have an extra pair of hands or two, and be sure to get started well in advance. You can keep your egg rolls warm in a low oven for 20 minutes before serving, if needed.
- Cook Aromatics with Chicken: Heat the olive oil in a large skillet over a medium-high heat. Then, add the chicken, onion, bell pepper and garlic and allow to cook for 3-5 minutes.
- Add Seasonings: Add the cumin, coriander, chili powder, salt and black pepper, and mix well.
- Add Remaining Filling Ingredients: Remove the filling mixture from heat and stir in the corn, black beans, tomato, cheese and scallions.
- Make Egg Rolls: Place an egg roll wrapper on a clean surface and spoon 3 tablespoons of the chicken mixture to the center. Pull a corner of the wrapper over the filling, then fold in the two side corners. Wet the edges of the wrapper and roll tightly. Repeat with the remaining wrappers and filling.
- Fry Egg Rolls: Heat two inches of oil in a heavy-bottomed pot over medium-high heat. The oil should come to about 350°F. Place 3-4 egg rolls at a time in the hot oil. Cook until crispy and golden brown, about 5 minutes.
- Drain & Serve: Once the egg rolls are done, place them on a paper towel-lined plate to drain and cool slightly. Serve with your favorite dipping sauce and enjoy!
So what should you serve with your awesome Tex-Mex egg rolls? Here are some of my favorite recipes for a menu you won’t be able to resist. Yum!
- Avocado Salsa: This easy Avocado Salsa is one of my favorite recipes, and it would make a great pairing for this Tex-Mex dish. Plus, it’s super healthy!
- Shrimp Tacos: How about some awesome Shrimp Tacos with Asian Cabbage Slaw? The Southwestern-Asian fusion flavors are like a party in your mouth!
- Fritters: These tasty Zucchini Fritters are festive, wholesome and easy to make. You’ll love the summery taste they bring to the table.
Tips for Success
Making egg rolls can involve a bit of a learning curve, but I’ve collected a few tips to help make the process as smooth and simple as possible. Happy cooking!
- Dry Everything Well: One thing that can make egg rolls less than appetizing is excess moisture! No one likes a soggy egg roll, so try to dry everything well before making the egg rolls. You can even drain the filling ingredients in a sieve or colander if they seem too soggy.
- Single Layers Only: When draining, serving and storing egg rolls, don’t stack them on top of each other. They stay crispier if they aren’t piled up.
- “Glue” them Closed: If your egg roll wrappers don’t seem sticky enough to seal properly, you can make a “glue” out of cornstarch and water. Make a light paste and brush a small amount on the wrapper to seal the edges.
How to Store and Reheat Leftovers
- To refrigerate, place leftover egg rolls in airtight containers or food storage bags. They’ll keep for up to 4 days.
- To reheat, place them on a baking sheet and bake at about 350°F until heated through.
- You can also re-fry the rolls. Be very careful when adding the egg rolls to the hot oil, especially if you’re cooking them from frozen. Place them in gently using long tongs. Do not drop them in or the oil may spatter dangerously.
Can I Freeze Egg Rolls?
- Yes, you can freeze these yummy egg rolls! Just let them cool thoroughly first, and then wrap each one individually in plastic wrap.
- Place the wrapped egg rolls in a freezer bag or airtight container, and freeze for up to 5 months.
- It’s not necessary to thaw before reheating, but it will take longer to reheat from frozen.
Cheesecake Factory Copycat Tex Mex Egg Rolls
- 2 tablespoons olive oil
- 2 cups cooked and finely diced chicken breast, I use leftovers from a rotisserie chicken
- 1/2 red onion
- 1 small bell pepper, finely diced
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup corn kernels
- 1 cup black beans rinsed and drained
- 1/2 cup finely diced tomato
- 3/4 cup shredded cheddar cheese
- 2 tablespoons sliced scallions
- 25 egg roll wrappers
- Oil for frying
- Favorite dipping sauce for serving
- In a large skillet over a medium high heat, add the olive oil and allow to heat.
- Add the chicken, onion, bell pepper, and garlic, and cook for 5 minutes.
- Add the cumin, coriander, chili powder, salt, and black pepper, and mix well.
- Remove from heat and mix in the corn, black beans, tomato, cheese, and scallions.
- Place an egg roll wrapper on a clean surface and add 3 tablespoons of the chicken mixture to the center.
- Pull a corner over the chicken mixture, then fold in the two side corners.
- Wet the edges of the wrapper with water, and roll tightly.
- Repeat with remaining wrappers and filling.
- Place a heavy-bottomed pot on a medium high heat and add 2 inches of canola or vegetable oil.
- Allow to heat to 350°F and add 3 to 4 egg rolls at a time.
- Cook until crispy and golden brown, about 5 minutes.
- Once cooked, place on a paper-towel-lined plate to drain.
- Serve with your favorite dipping sauce and enjoy.
More Tex Mex Recipes to Explore
The flavors of Tex Mex food are so irresistible! You have to try these easy recipes next.