Cheesecake Factory Tex Mex Egg Rolls (Copycat) Recipe

I reimagined a Cheesecake Factory favorite into Tex Mex egg rolls stuffed with a smoky Southwest chicken mix and a creamy avocado dip that might just become your new Game Day Food.

I first tasted those Tex Mex egg rolls and got obsessed, no lie. They pack cooked shredded chicken into a crunchy wrapper with gooey Monterey Jack and that creamy hit from a ripe avocado on the side.

It’s loud, a little messy, and exactly the kind of thing I bring when I need something that’ll disappear fast at Game Day Food gatherings. I kept thinking there had to be a trick to why they tasted so much like the restaurant version, so I poked and prodded until I could almost recreate that addictive combo.

If you like bold, slightly naughty snacks you’ll want to try these.

Ingredients

• Cooked shredded chicken: high protein, low carbs, filling, adds savory flavor
• Monterey Jack cheese: creamy, melts great, adds fat and calcium, give saltiness
• Corn: sweet little crunch, gives fiber and carbs, brightens filling
• Black beans: plant protein and fiber, hearty texture, helps make rolls more filling
• Cilantro: fresh herb, bright citrusy notes, cuts richness and adds aromatic lift
• Jalapeño: adds heat and a sharp bite, little capsaicin boost, not sweet or sour
• Avocado: creamy, healthy fats and fiber, cools spice and makes dip smooth
• Sour cream: tangy creamy binder, adds tang, protein and fat, balances spicy filling

Ingredient Quantities

• 2 cups cooked shredded chicken, rotisserie or boiled
• 2 cups shredded Monterey Jack or Colby Jack cheese
• 1 cup frozen corn, thawed
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 1 jalapeño, seeded and minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 12 egg roll wrappers
• Vegetable oil for frying, enough for shallow or deep frying
• 1 ripe avocado
• 1/2 cup sour cream or plain Greek yogurt
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro for the dip
• 1 small garlic clove, minced
• Salt and black pepper to taste
• 1 to 2 tbsp water or milk to thin the dip if needed

How to Make this

1. In a large bowl combine 2 cups shredded chicken, 2 cups shredded Monterey Jack or Colby Jack, 1 cup thawed corn, 1/2 cup drained black beans, 1/4 cup chopped cilantro, 1/4 cup thinly sliced green onions, 1 seeded minced jalapeño, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper; mix well and taste for seasoning, if it seems watery pat the filling in a sieve or add a bit more cheese so the wrappers dont get soggy.

2. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, place about 2 to 3 tablespoons of the filling near the corner closest to you, leaving a 1/2 inch border so you dont overfill.

3. Fold the bottom corner up over the filling, tuck the sides in, then roll tightly toward the top corner and seal the edge with a little water pressed with your finger, repeating until all 12 wrappers are filled; dont make them too tight or they can burst when frying.

4. Heat vegetable oil for shallow frying (about 1/2 inch deep) or fill a pot for deep frying and bring to roughly 350 to 375 F if you have a thermometer; if not, drop a small piece of wrapper in and if it sizzles and browns within 10 seconds the oil is ready.

5. Fry the egg rolls in batches without crowding, 2 to 4 minutes total, turning as needed until all sides are golden brown and crisp; remove with a slotted spoon and drain on paper towels or a wire rack.

6. While egg rolls fry, make the avocado cream by mashing 1 ripe avocado in a bowl then stirring in 1/2 cup sour cream or plain Greek yogurt, 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, 1 small minced garlic clove, salt and black pepper to taste.

7. Thin the dip with 1 to 2 tablespoons water or milk if it feels too thick, taste and adjust lime salt or garlic; for a silkier texture use a blender or immersion blender for a few seconds.

8. For a lighter option bake instead: place egg rolls on a rimmed baking sheet, brush or spray lightly with oil, bake at 425 F for 12 to 15 minutes turning once until golden and crisp.

9. Serve the egg rolls hot with the avocado cream, let them rest a minute after frying so the filling sets, and if making ahead you can assemble and freeze them on a tray then bag them; fry or bake from frozen just add a couple extra minutes of cooking time.

Equipment Needed

1. Large mixing bowl
2. Measuring cups & spoons
3. Cutting board and chef knife
4. Fine-mesh sieve or strainer (to drain or pat filling)
5. Rubber spatula or wooden spoon for mixing and scooping
6. Small bowls (one for water to seal wrappers, one to mash the avocado)
7. Slotted spoon and tongs for frying
8. Large skillet or deep pot plus a thermometer (or a deep fryer)
9. Rimmed baking sheet and pastry brush (for the baked option)
10. Wire rack or paper towels for draining and resting

FAQ

Cheesecake Factory Tex Mex Egg Rolls (Copycat) Recipe Substitutions and Variations

• Shredded chicken: Swap with cooked ground turkey or pulled pork. Use about the same volume, season turkey a bit more since it’s milder, and drain any extra juices so the egg rolls dont get soggy.
• Monterey Jack cheese: Try shredded pepper jack for some heat or sharp cheddar for a sharper flavor. Both melt well so they still give that gooey pull.
• Egg roll wrappers: Use flour tortillas for an easier baked version, brush them with oil and bake until crisp. Or use wonton wrappers to make small, quick fryable bites, they cook in about 1 to 2 minutes per side.
• Avocado in the dip: If avocados arent available use 1/2 cup plain Greek yogurt or sour cream plus 1 tbsp lime juice and 1 tbsp chopped cilantro for creaminess. Add a spoon of salsa if you want more zip.

Pro Tips

– Keep the filling on the dry side. If it seems wet, squeeze out extra moisture or toss the filling with a tablespoon of cornstarch or a little extra shredded cheese so the wrappers dont get soggy while frying.

– Use a simple glue to seal and dont overfill. A cornstarch slurry or beaten egg works way better than plain water for keeping them closed, and leave a bit of border so they roll without bursting.

– Fry in small batches at a steady temp and drain on a rack. Crowding drops the oil temp and makes them greasy, and letting them sit briefly on a wire rack keeps them crisp instead of soggy paper towel mush.

– For make ahead and crispness: flash-freeze on a tray then bag them, cook from frozen adding a few minutes. Want extra crunch? finish in a hot oven or air fryer for a couple minutes after frying or use a quick double-fry method to get super crisp shells.