Mexican Eggrolls Recipe

Crispy, golden, and absolutely bursting with bold flavor—these Mexican Eggrolls are the ultimate answer to busy weeknight cravings. With a zesty, savory filling of chorizo, refried beans, smoky chipotles, and crumbled queso fresco all wrapped in a crunchy shell, these treats are impossibly easy, outrageously satisfying, and guaranteed to disappear fast. Serve them with a tangy cilantro-lime crema and you’ve got a complete party on a plate. Cooking these couldn’t be simpler—no tricky steps or obscure ingredients, just pure flavor and weeknight-friendly ease.

Ingredients You’ll Need

Gather these pantry-friendly, flavor-packed ingredients for your Mexican Eggrolls:

• Mexican Chorizo: Brings spicy, garlicky, and mildly smoky notes; make sure to use Mexican (not Spanish) chorizo for best results.
• Egg Roll Wrappers: The crispy shell that showcases all the delicious filling.
• Refried Beans: Adds creamy texture and holds the filling together.
• Onion: Diced for sweetness and aromatics; sautéing brings out its depth.
• Chipotle Peppers in Adobo: These smoky, spicy peppers are the secret weapon; adjust quantity for more or less heat.
• Shredded Cabbage: Adds a fresh, crunchy bite that lightens things up.
• Queso Fresco: Soft, crumbly, and just salty enough to brighten each bite.
• Fresh Cilantro: Herbaceous zing; mix some in and save a sprinkle for garnish.
• Vegetable Oil: For frying—neutral, so it won’t overshadow the bold filling.
• Mexican Crema: Silky and slightly tangy, perfect for that cooling crema.
• Lime Juice: Brightens up the dipping sauce and cuts through rich flavors.
• Salt: Just a pinch in the crema to tie it all together.

Variations

Let your creativity shine! Try one of these twists to make the recipe your own:

• Go Veggie: Swap out chorizo for sautéed mushrooms or mashed black beans for a vegetarian version.
• Add Veggies: Mix in finely diced bell peppers or corn for even more color and texture.
• Different Cheese: Can’t find queso fresco? Try shredded Monterey Jack, cheddar, or even pepper jack for extra kick.
• Make It Gluten-Free: Use gluten-free egg roll wrappers, or turn the filling into crispy taquitos with corn tortillas.
• Heat Level: For milder eggrolls, use fewer chipotle peppers; for the spice-lovers, toss in a handful of pickled jalapeños.

How to Make Mexican Eggrolls

Step 1: Cook the Chorizo and Onion

Warm up a pan over medium-high heat and sizzle the chorizo for about 10 minutes—trust me, your kitchen will smell amazing. Add the diced onion and sauté another 5 minutes until soft and fragrant. Scoop the mixture into a big bowl.

Step 2: Mix the Filling

To your chorizo-onion bowl, stir in the refried beans and diced chipotle peppers in adobo. This blend becomes hearty and flavorful—the ideal “base layer” for your eggrolls.

Step 3: Assemble the Eggrolls

Lay out your egg roll wrappers. Place a generous spoonful of your chorizo mixture in the center, then top with crunchy cabbage, crumbled queso fresco, and a sprinkle of chopped cilantro. To roll: fold in the sides, then roll up tightly from bottom to top, sealing the edge with a dab of water.

Step 4: Fry to Perfection

Pour about ½ inch of vegetable oil into a large skillet and heat to 350°F. Fry a few eggrolls at a time (don’t overcrowd) until perfectly golden and crisp, about 2 minutes per side. Set them on a paper towel–lined plate to drain.

Step 5: Make the Cilantro-Lime Crema

Whisk together Mexican crema, a squeeze of fresh lime, chopped cilantro, and a pinch of salt. It’s cool, zesty, and unbelievably good with hot eggrolls.

Step 6: Serve and Enjoy

Pile the eggrolls onto a platter, set out the crema, and let everyone dip, crunch, and smile.

How to Serve

Mexican eggrolls make an unforgettable appetizer, a fun weeknight dinner, or a vibrant party snack. For a meal, pair with:

• Mexican Rice or a Simple Green Salad: Adds balance and color.
• Avocado Slices or Guacamole: Creamy, cooling, and essential with all those bold flavors!
• Pickled Red Onions or Jalapeños: If you love a little tang.
• Extra Cilantro-Lime Crema and Salsa: For lots of dipping and drizzling.

Serve immediately while they’re hot and crispy—the contrast with cool crema is unbeatable.

Make Ahead and Storage

Storing Leftovers

Pop cooled eggrolls in an airtight container and refrigerate for up to three days. The crema lasts just as long in a covered bowl.

Freezing

Freeze eggrolls before frying for best results: Arrange on a baking sheet to freeze solid, then transfer to a freezer bag. Fry straight from the freezer—just add an extra minute or two to the cook time.

Reheating

To keep their crunch, reheat in a 400°F oven or air fryer for 5–10 minutes, flipping halfway through. Avoid microwaving, which can zap the crispiness.

FAQs

Final Thoughts

There’s just something irresistible about these Mexican Eggrolls—the crisp shell, the melty, smoky-spicy center, the bright crema for dipping. They’re perfect for a fun, fuss-free dinner or party spread. Don’t be afraid to riff and make this recipe your own! Once you try them, they’re sure to join your regular dinner rotation. Happy cooking!

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