Mexican Egg Rolls
Updated on November 24, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
A fabulous Mexican inspired Egg Roll Recipe. Super easy to make and makes a great appetizer with a side of salsa and sour cream.
If you’re looking for a yummy easy to make appetizer then look no further than this Mexican Egg Rolls recipe. They are Da Bomb!
Making Egg Rolls is a lot easier than you think. The hardest part is folding the egg roll wrapper around the filling. Once you get the hang of it you will be rolling egg rolls in no time at all.
Deep Frying Oils
When it comes to Deep Frying food you want to choose an oil that has a high smoke point and neutral in flavor so it won’t affect the flavor of whatever you are frying. Vegetable Oil, Corn Oil, Canola Oil and Peanut Oil are some of the more popular and affordable options.
Air Fryer Method
If deep-frying the egg rolls is not your thing you can always make these egg rolls in your Air Fryer if you have one. Place the egg rolls in the basket or on the rack depending on what type of air fryer you have and cook at 350°F for approximately 9 minutes or until they have browned.
Ingredient Substitution
The beauty of this recipe is you can tweak some of the filling ingredients to make them your own. You can use Pepper Jack Cheese instead of the Monterey Jack Cheese. Or how about subbing the black olives for some beans? Mix it up a little and make these egg rolls your own!
If you are trying to stay as authentic as possible to Mexican cuisine, I would suggest using Cholula for the hot sauce component but you can use whatever you have on hand. I like to use Frank’s Original RedHot Sauce with this egg roll recipe.
Oil Temperature
Ideally, you want to heat the oil to at least 350°F before adding the egg rolls to the oil. A candy thermometer comes in very handy for this.
If the temperature of the oil is too low your egg rolls will be very greasy. If the temp is too high the egg rolls will burn.
Equipment Needed
Using the right equipment can make a big difference. Here are my some of the Kitchen tools used in this recipe. As an Amazon Associate, I earn a small commission on qualifying purchases to keep these recipes free. Simply click on an image below to see the most recent price on Amazon!
Gather your Ingredients
You will need the following ingredients to make this Mexican Egg Rolls recipe (see recipe card for quantities): Monterey Jack Cheese, Green Chilies, Green Onions, Black Olives, Corn, Ground Cumin, Frank’s RedHot Original Hot Sauce, Dried Oregano, Salt, Wonton Wrappers, and Oil.
How to Make Mexican Egg Rolls
Make the Filling
- In a mixing bowl, combine the cheese, green chiles, green onions, black olives, corn, cumin, hot pepper sauce, oregano and salt. Mix until all the ingredients are combined.
Assemble Egg Rolls
- Place an egg roll wrapper on a clean surface and add about 1 tablespoon of the mixture.
- Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple of drops of water. Repeat until mixture or wonton skins are gone.
- In a large skillet over medium heat, heat the oil until it starts to bubble. Add the egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool.
- Optionally serve with guacamole and/or salsa.
Printable Recipe Card
Mexican Egg Rolls
↑ Click stars to rate
Ingredients
- 1 lb Monterey Jack Cheese, grated
- 8 oz Green Chilies, diced
- ½ cup Green Onions, chopped
- 15 oz Sweet Corn
- ¾ cup Black Olives, drained and chopped
- 2 tsp Ground Cumin
- ½ Tsp Frank's RedHot Original Hot Sauce, or to taste
- 1 tsp Dried Oregano
- ½ tsp Salt
- 1 pkg Wonton Wrappers
- Oil for frying
Instructions
Make the Filling
- In a mixing bowl, combine the cheese, green chiles, green onions, black olives, corn, cumin, hot pepper sauce, oregano and salt. Mix until all the ingredients are combined.
Assemble Egg Rolls
- Place an egg roll wrapper on a clean surface and add about 1 tablespoon of the mixture.
- Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple of drops of water. Repeat until mixture or wonton skins are gone.
- In a large skillet over medium heat, heat the oil until it starts to bubble. Add the egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool.
- Optionally serve with guacamole and/or salsa.
Equipment Needed
WEEKLY NEWSLETTER
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
These were delicious. I only used 1/2 the amount of green chilies instead of the full amount. They were very tasty. My whole family loved them..a keeper for sure.