Mexican Egg Rolls

I found it pretty humorous when I was wrapping egg rolls at the table and my wife looked at them with excitement. “Are you making egg rolls?”, she said. Without sounding like a smartalec, I said, “yes, but I am making Mexican egg rolls”. She got even more excited and said “Oh my gosh, my favorite, Mexican and egg rolls!”.

Mexican Eggrolls Recipe

She was right, and I knew I was onto something here. I woke up one morning and after scanning my pantry, refrigerator, and freezer, I immediately knew what I was going to create. The Mexican egg roll, or for that matter, mini chimichangas.  This throw together concoction packs some great flavor, and a nice twist on your traditional Asian egg roll.

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 3 tbsp canola oil
  • 1 cup of frozen corn
  • 1 cup canned black beans, rinsed and drained
  • 4 1/2 oz of canned green chilis
  • 2 serrano chili peppers, stemmed and seeded, finely diced
  • 1/2 cup of cilantro, finely chopped
  • 1/2 tsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup of shredded colby jack cheese
  • Spring roll wrappers, (my favorite)
  • 1 large egg, beaten
  • 4 cups of canola oil
  • Fresh Guacamole
  • Fresh Salsa

Begin by adding three tablespoon of oil to a large skillet. Heat on medium to high heat then add in your chicken thighs. Cook for about 6 minutes per side, or until it is fully cooked. Remove and set them on a plate. Add in the onions, garlic, black beans, serrano chilies, green chilis, corn, cumin, and salt and pepper, and mix well. Add a bit of water, and cook on medium to low heat until the onions are tender, and the corn and beans are heated through.

Remove the mixture from the stove, and place into a large bowl and let cool. In the meantime, chop up the chicken thighs into fine pieces. Place the chicken into the bowl with the rest of the ingredients, and now add in the shredded cheese.

Heat a pot of oil on the stove to a medium high heat. Now it’s time to begin wrapping as the oil heats up.

Mexican Eggroll Mixture

Take a spring roll wrapper, with a point facing you, and add about four tablespoons of the mixture about two inches in from the nearest point to you. Fold over, tucking the mixture in, and begin rolling. When you have about 3 inches remaining, brush the egg mixture on the top most area, and on the sides. Fold over each side, tighten, then do your final roll. Make sure the roll is sealed by gently rubbing the final roll area, and making sure the egg mixture, or what I call the glue, adheres to the wrapper.

Repeat until the mixture is done. This makes about 12 egg rolls.

Add a few of the Mexican egg rolls into the hot oil, and cook until the wrappers are golden brown, about 4-7 minutes. Remove them and let them drain on some paper towel, upright in a strainer, if you can. Repeat.

Let these sit a few minutes as they are really pretty hot from frying. When you are ready to serve, place them on a serving plate, and serve with your favorite guacamole and fresh salsa. Trust me when I say this, these are rockin’ and did not last long when served. The sweetness of the corn, balanced with the subtle heat from the chilies, and the creaminess of the beans, made this perfect when topped with the guacamole and fresh salsa. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Mexican Egg Rolls

  1. I just made them…and they are awesome!
    It produced 16, so I took 8 and fried them the traditional way. I took the other 8 and baked them at 400 for 15 minutes, then turned them and baked for 5 minutes.
    Great recipe, great taste. Thanks

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