Tex Mex Egg Rolls with a Creamy Avocado dip are a flavor packed appetizer! This Copycat Cheesecake Factory recipe tastes evenbetter made at home! Egg rolls are a great game day snack or party food! They can be prepared and rolled ahead of time then air fried, baked or deep fried when you’re ready to serve them. Tex Mex Egg Rolls are stuffed with seasoned chicken, sautéed onions, peppers, diced tomatoes, corn and beans! Served with a creamy avocado dipping sauce that comes together in seconds. They are a perfect match!
In a food processor or blender combine all of the creamy avocado dip ingredients and puree until smooth. Cover and store in the fridge until ready to serve.
Season the cubed chicken breast with the smoked paprika, cumin, chili powder, garlic powder and salt. Cook in a large frying pan on medium heat for 3-4 minutes or until just cooked through.
Add in the diced onion, garlic and red pepper. Sauté until translucent.
Turn off the heat and stir in the beans, corn and tomato.
To assemble the egg rolls, add 1 spoon of cheese to the center of each egg roll wrapper and top with 2-3 spoons of the prepared filling.
Wet the edges of the egg roll wrapper with water. Fold in two opposite corners to the center and then tightly roll. Repeat with remaining egg roll wrappers.
AIR FRYER COOKING METHODBrush both sides of the egg rolls with oil and Air Fry at 400°F for 5-10 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.STOVE TOP COOKING METHODHeat a deep pot with oil on medium heat. Fry the egg rolls in small batches for 5 minutes or until golden brown. Drain on a paper towel lined plate.OVEN COOKING METHODBrush the egg rolls with oil on both sides. Place directly on a sheet pan lined with tin foil OR on a sheet pan with a rack. Bake at 400°F for 10-15 minutes or until golden brown. Flip halfway through cooking and brush with more oil as needed.