Can I bake these eggrolls instead of frying?

Absolutely. Brush rolled eggrolls with oil and bake at 425°F for about 18–20 minutes, turning once—they’ll get golden, though not quite as shatteringly crisp as frying.

Can I make these eggrolls ahead of time?

Yes! You can assemble the eggrolls up to a day ahead and keep them covered in the fridge until ready to fry or bake. The crema can also be made a day in advance.

Is it possible to use another type of sausage?

If you can’t get Mexican chorizo, spicy Italian sausage (cooked, casings removed) or seasoned ground beef with paprika, cumin, and chili powder work beautifully.

Can I use store-bought crema alternatives?

No crema? No problem. Substitute with sour cream or Greek yogurt mixed with a splash of milk and lime juice for a similar effect.

Mexican Eggrolls Recipe - LazyDayRecipes

Name: Mexican Eggrolls Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 9 ounces Mexican chorizo; 1 onion, diced; 1 (16 ounce) can refried beans; 1/4 cup chipotle pepper in adobo sauce, drained and chopped; 2 cups shredded cabbage; 10 ounces queso fresco, crumbled; 1/2 cup chopped fresh cilantro; 24 egg roll wrappers; 2 cups vegetable oil, for frying; 1/2 cup Mexican crema; 1 lime, juiced; 2 tablespoons chopped fresh cilantro; 1/4 teaspoon salt

Description

Mexican Eggrolls combine the rich and spicy flavors of chorizo, beans, chipotle, and queso fresco, all rolled inside crispy wrappers. Paired with a refreshing cilantro-lime crema, these fried delights make for an irresistible appetizer or snack that’s bursting with authentic Mexican taste in every bite.

Ingredients

Units Scale

Eggroll Filling

9 ounces Mexican chorizo
1 onion, diced
1 (16 ounce) can refried beans
1/4 cup chipotle pepper in adobo sauce, drained and chopped
2 cups shredded cabbage
10 ounces queso fresco, crumbled
1/2 cup chopped fresh cilantro

For Rolling and Frying

24 egg roll wrappers
2 cups vegetable oil, for frying

Cilantro-Lime Crema

1/2 cup Mexican crema
1 lime, juiced
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chorizo and Onions: In a skillet over medium-high heat, sauté 9 ounces of Mexican chorizo for about 10 minutes, breaking it apart as it cooks. Add the diced onion and continue to sauté for 5 additional minutes until the onion is soft. Remove from the pan and transfer to a large mixing bowl.
Prepare the Filling: Add the refried beans and chopped chipotle peppers in adobo sauce to the bowl with the chorizo-onion mixture. Stir until everything is well combined.
Assemble the Eggrolls: Lay out the egg roll wrappers. Place a spoonful of the meat and bean mixture in the center of each wrapper, followed by some shredded cabbage, crumbled queso fresco, and fresh cilantro. Roll up each wrapper tightly, sealing the edges with a little water.
Fry the Eggrolls: Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat to 350°F (175°C). Working in batches of 3-4, fry the eggrolls for about 2 minutes per side, or until golden brown and crispy. Adjust heat as necessary to maintain temperature. Transfer cooked eggrolls to a paper towel-lined plate to drain excess oil.
Make the Cilantro-Lime Crema: In a small bowl, whisk together the Mexican crema, lime juice, chopped cilantro, and salt until smooth and well combined.
Serve: Serve eggrolls warm, accompanied by the cilantro-lime crema for dipping.

Notes

Keep egg roll wrappers covered with a damp towel to prevent drying while assembling.
Adjust the spiciness by using more or less chipotle pepper.
Serve immediately for the crispest texture.
Substitute queso fresco with feta or Monterey Jack if desired.

Nutrition

Serving Size: 1 eggroll
Calories: 287 kcal
Sugar: 2g
Sodium: 287mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0.2g
Carbohydrates: 11g
Fiber: 1g
Protein: 5g
Cholesterol: 19mg