At my church potluck, these crispy, spicy snacks went fast thanks to the triple kick from the Italian sausage, Mexicorn and chiles. Want to balance the hot with a little cool? Sour cream and guacamole are tasty toppings for these Tex-Mex egg rolls. —Jacqueline Bower, Washington, Iowa
Southwestern Egg Rolls
Tex-Mex Egg Rolls
What is the best oil to fry egg rolls in?
We recommend frying these Tex-Mex egg rolls in peanut oil or canola oil. Refined oils like these are the best oils for frying because they can withstand a high smoke point.How do I make these Tex-Mex egg rolls stay crispy?
Keep your egg rolls crispy by letting them cool completely, uncovered, on a wire rack. Store them in the refrigerator in a lidded container lined with paper towels. Reheat and re-crisp the egg rolls in a hot skillet for 3 to 5 minutes per side, or on a foil-lined baking sheet in a 350° oven for 10 to 15 minutes. Serve them alongside some of these other Tex-Mex recipes.Are these similar to the Cheesecake Factory's Tex-Mex egg rolls?
To make a copycat version of the Cheesecake Factory's Tex-Mex egg rolls, use ground chicken or shredded rotisserie chicken instead of Italian sausage. Saute the chicken, along with some chopped onion, in canola oil until tender. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, ¼ teaspoon of salt and 1 clove of minced garlic. Proceed with the recipe, adding all of the other ingredients except the rice. Then check out our other Cheesecake Factory copycat recipes.Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Southwestern Egg Rolls
Prep Time
20 min
Cook Time
10 min
Yield
1-1/2 dozen
Ingredients
- 1 pound bulk hot Italian sausage
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 package (8.8 ounces) ready-to-serve Spanish rice
- 18 egg roll wrappers
- Oil for frying
- Optional: Sour cream and guacamole
Directions
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Stir in beans, Mexicorn, tomatoes and chiles, and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
- With 1 corner of an egg roll wrapper facing you, place 1/3 cup filling just below center. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat.
- In an electric skillet, heat 1 in. oil to 375°. Fry egg rolls, 2 at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole.
Nutrition Facts
1 egg roll (calculated without sour cream and guacamole): 333 calories, 19g fat (4g saturated fat), 21mg cholesterol, 643mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 10g protein.
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