Tex-Mex Egg Rolls with a Creamy Cilantro Dipping Sauce

These Tex-Mex egg rolls were inspired by those found at the Cheesecake Factory and are hearty enough to transform these starters into the main course.

Unless we have a few friends over, these egg rolls usually become a full dinner for us since eating just 2 or 3 of them will fill us up! I fry the leftovers the next day or use the remaining filling to make burritos with a little sour cream and guacamole. It kind of reminds me of the burritos at Chipotle!

Egg Roll Ingredients:

  • 1 10-ounce package of yellow rice
  • 1 can of black beans
  • 1 can of corn
  • 1 can of diced tomatoes (Ro-Tel)
  • 1 pound of cooked chicken, diced
  • 4 ounces of Monterrey Jack cheese, shredded
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 2 scallions, chopped
  • 1 large avocado, sliced
  • Egg roll wrappers
  • Peanut oil

Egg Roll Instructions:

1. Cook yellow rice according to package instructions. Transfer to large bowl to cool.

2. Drain and rinse black beans in a strainer. Add to cooled yellow rice along with drained corn and diced tomatoes.

3. Add the chicken, cheese, spices and scallions to the rice mixture and stir to combine.

4. Place one egg roll wrapper at a time on the counter or cutting board with the point of the wrapper facing you. Top with a couple of spoonfuls of the mixture and one or two slices of the avocado. Be sure not to overfill to egg roll or the wrapper will tear.

5. Pull the bottom of the wrapper over the mixture and tuck it under the top part of the filling. Fold the over the sides and squeeze the filling gently to even it out.

6. Wet your finger with a little water and moisten the remaining point of the egg roll wrapper. Roll the egg roll and allow it to seal at the top.

7. Add peanut oil to a saute pan, covering 1/2-inch from the bottom. Heat the peanut oil on medium high to 350 degrees. Carefully add 2-3 egg rolls at a time, turning every 1-2 minutes until crispy and brown on all sides. Transfer to wire rack and let rest 2-3 minutes. Cut egg rolls on the bias and serve immediately.

If you have leftover egg rolls the next day, reheat them in a 300 degree oven, instead of the microwave, to activate the oil in the wrapper. The egg rolls will get crispy again and make for great leftovers.

Dipping Sauce Ingredients:

  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup lime juice
  • 1/8 teaspoon garlic powder
  • 1 teaspoon white vinegar
  • 1/2 cup cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Dipping Sauce Instructions:

Combine all ingredients in a food processor and blend until smooth. The sauce may seem a little runny but will thicken in the refrigerator. Transfer to bowl, cover and refrigerate for 30 minutes.

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