Tex Mex Egg Rolls
- sylviaedouard
- Mar 13
- 1 min read
Learn how to make crispy Tex Mex egg rolls loaded with chicken and black beans. Serve with a creamy avocado dipping sauce for the perfect party snack.
Crispy Tex Mex Egg Rolls With Avocado Dip
Everyone loves a great appetizer. Finger foods bring life to parties, game days, and casual weekend gatherings. If you want to serve something that truly stands out, these Tex Mex egg rolls deliver bold, unforgettable flavor.
We take classic southwestern ingredients—like seasoned chicken, corn, black beans, and melted cheese—and wrap them up in a perfectly crunchy shell. Paired with a cool, creamy avocado dipping sauce, this dish easily steals the show.
Whether you need a crowd-pleasing party snack or a fun weekend treat, this recipe hits all the right notes. Read on to learn exactly how to build, roll, and cook these incredible appetizers.
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Notes/Special Instructions
Alternative cooking methods: Oven baked, preheat your oven to 400 F, place the rolls on a baking sheet lined with parchment paper, brush them lightly with oil and bake for 15-20 minutes, flipping halfway through.
Notes
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Step 1: in a blender or food processor, add the cream cheese, sour cream, lime juice, cilantro leaves and avocado. Pulse and blend until a smooth creamy sauce.
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Step 2: Transfer to a bowl. Chill in the refrigerator while you make the egg rolls.
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Step 3: Add oil to the skillet on high heat with onion and bell pepper. Cook until softened. Then remove vegetables and set a side.
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Step 4: Using the same skillet, add oil, chicken, taco seasoning, 2 Tbsp of chopped cilantro and minced garlic. Stir and cook for 8 minutes.
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Step 5: return vegetables to skillet, add corn, tomatoes and black beans and stir together. About 15 minutes.
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Step 6: Add cheese, stir and turn off heat.
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Step 7: Add 3 Tbsp of the mixture to the middle of an egg roll wrapper.
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Step 8: Starting from the bottom left pull the corner over the meat, then fold the two sides in.
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Step 9: Use egg wash for the edges and roll tightly.
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Step 10: Set a pan to heat with canola oil, about an inch high. Heat until it’s 375 degrees.
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Step 11: Add 3-4 egg rolls to the hot oil, careful not to overcrowd the pan.
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Step 12: Once they have browned, you can take them out and dry them on a cooling rack.
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Step 13: Serve hot with the avocado dipping sauce
Instructions
1 Tbsp oil (more for frying)
2 Chicken breast ( cooked and diced)
1/2 Yellow onion (diced)
2 Garlic cloves (minced)
3-4Tbs of your favorite taco seasoning
1 Can black beans (drained and rinsed)
1 Can of corn ( Drained)
1 Green bell pepper (diced)
2 Roma tomatoes ( finely diced and dried on paper towel)
1/2 Cup Montera Jack and Chaddar cheese
2 Tbsp cilantro (chopped)
1 Package egg roll wrappers
Ingredients
8oz Cream cheese
1/2 Cup cilantro (stems removed and chopped)
1/4 Cup Sour cream
1 Avocado
1 lime (juice)
Salt to taste
Avocado Dipping Sauce
Tex Mex Egg Rolls
Head Chef
Sylvia
Servings :
Calories:
Prep Time
20 min
Cooking Time
20 min
Rest Time
none
Total Time
40 min
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