Mexican Egg Rolls Recipe

Shredded chicken: Cooked and shredded chicken breast or thigh meat, providing a hearty protein base for the filling.

Shredded cheese: A blend of cheeses like cheddar or Monterey Jack, adding a creamy and melty texture.

Corn kernels: Sweet and juicy corn, either fresh, canned, or frozen, contributing a burst of flavor and color.

Black beans: Rinsed and drained, these beans add a rich, earthy taste and additional protein.

Diced tomatoes: Fresh or canned tomatoes, adding a juicy and slightly tangy element to the filling.

Cumin: A warm and earthy spice that enhances the overall flavor profile of the egg rolls.

Chili powder: Adds a mild heat and depth of flavor, essential for that Mexican kick.

Egg roll wrappers: Thin sheets of dough used to encase the filling, creating a crispy exterior when fried.

Oil for frying: Used to fry the egg rolls to a golden brown, ensuring a crispy and delicious texture.

When preparing the egg roll wrappers, ensure they are at room temperature to make them more pliable and easier to work with. This helps prevent tearing and allows for a tighter roll, which is crucial for keeping the filling intact during frying. Additionally, when sealing the edges, use a small amount of water to moisten the wrapper, ensuring a secure seal that prevents the egg rolls from opening up in the hot oil.

• shredded chicken - Substitute with shredded turkey: Shredded turkey has a similar texture and flavor profile, making it a great alternative.

• shredded cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese melts well and provides a similar creamy texture.

• corn kernels - Substitute with diced bell peppers: Diced bell peppers add a sweet crunch and vibrant color, similar to corn.

• rinsed and drained black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a suitable replacement.

• diced tomatoes - Substitute with salsa: Salsa adds a bit more flavor and spice, enhancing the overall taste of the egg rolls.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can mimic the earthiness of cumin.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, which can replace the spiciness of chili powder.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can still hold the filling well when fried.

• oil for frying - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it excellent for frying.

• Allow the Mexican egg rolls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled egg rolls in an airtight container, separating each layer with parchment paper to avoid sticking. Store in the refrigerator for up to 3 days.

• For longer storage, arrange the cooled egg rolls on a baking sheet in a single layer, ensuring they do not touch. Freeze them for about 2 hours or until they are firm.

• Once frozen, transfer the egg rolls to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, reheat refrigerated egg rolls in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. For frozen egg rolls, bake at the same temperature for 20-25 minutes, flipping halfway through to ensure even heating.

• Alternatively, you can reheat in an air fryer at 350°F (175°C) for 5-7 minutes for refrigerated egg rolls, or 10-12 minutes for frozen ones, until they are crispy and hot.

• Avoid microwaving as it can make the egg rolls lose their crispiness.

• Preheat your oven to 350°F. Place the Mexican egg rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the wrappers regain their crispiness.

• For a quicker method, use an air fryer. Set it to 350°F and cook the egg rolls for 5-7 minutes. This will ensure they stay crispy without getting too oily.

• If you prefer using a microwave, place the egg rolls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on high for 1-2 minutes, checking halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil and place the egg rolls in the skillet. Cook for about 2-3 minutes on each side until they are heated through and crispy.

• If you have a toaster oven, preheat it to 350°F. Place the egg rolls on the rack or a baking sheet and heat for 10-12 minutes, turning them halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the shredded chicken, cheese, corn, black beans, diced tomatoes, cumin, and chili powder.

• Spoon: Used to mix the ingredients together in the mixing bowl.

• Egg roll wrappers: Thin sheets of dough used to wrap the filling mixture.

• Cutting board: A surface to lay out the egg roll wrappers for filling and rolling.

• Knife: Used to dice the tomatoes and possibly to shred the chicken if not pre-shredded.

• Frying pan: A pan used to heat the oil and fry the egg rolls.

• Tongs: Used to turn the egg rolls in the frying pan to ensure they cook evenly on all sides.

• Paper towels: Used to drain the excess oil from the fried egg rolls.

• Measuring cups: Used to measure out the shredded chicken, cheese, corn, black beans, and diced tomatoes.

• Measuring spoons: Used to measure out the cumin and chili powder.

• Oil thermometer: Optional, but useful to ensure the oil is at the correct temperature for frying.

• Serving plate: A plate to serve the hot egg rolls with your favorite dipping sauce.

Prepare the filling: Mix the shredded chicken, cheese, corn, black beans, diced tomatoes, cumin, and chili powder in advance and store in the fridge.

Use pre-cooked chicken: Save time by using pre-cooked shredded chicken from the store.

Batch assembly: Lay out multiple egg roll wrappers at once and fill them assembly-line style.

Preheat the oil: Start heating the oil while you assemble the egg rolls to save time.

Freeze extras: Make a double batch and freeze the extra egg rolls for a quick meal later.