Cheesecake Factory Tex Mex Egg Rolls

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.



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.

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.