Roadhouse Grill Texas Egg Rolls Copycat
Bring the beloved flavors of the Lone Star State to your kitchen with these irresistible Roadhouse Grill Texas Egg Rolls Copycat! Packed with a bold and zesty filling of tender shredded chicken, black beans, sweet corn, and diced red bell peppers, these crispy delights are seasoned to perfection with cumin, chili powder, and garlic powder. A gooey duo of shredded cheddar and Monterey Jack cheese melts into the mix, creating the ultimate Tex-Mex-inspired appetizer. Wrapped in egg roll wrappers and fried to golden perfection, each bite delivers a satisfying crunch bursting with flavor. Perfect for game day snacks, casual gatherings, or whenever the craving for restaurant-quality hors d'oeuvres strikes, these egg rolls are best served hot with a tangy ranch dressing or spicy chipotle mayo for dipping. Ready in under an hour, this homemade copycat recipe will quickly become a fan favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Black beans
- 1 cup Corn kernels
- 1 piece Red bell pepper, diced
- 3 stalks Green onions, thinly sliced
- 1 cup Shredded cheddar cheese
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 15 pieces Egg roll wrappers
- 4 cups Vegetable oil (for frying)
Instructions
Cook the chicken breasts in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Remove from heat, let cool slightly, then shred the chicken using two forks.
In a large mixing bowl, combine shredded chicken, black beans, corn, diced red bell pepper, green onions, shredded cheddar cheese, shredded Monterey Jack cheese, cumin, chili powder, garlic powder, salt, and pepper. Mix well to combine.
Lay an egg roll wrapper on a clean surface with one corner pointing toward you, like a diamond shape. Add 2 tablespoons of the chicken mixture to the center of the wrapper.
Fold the bottom corner of the wrapper up over the filling, then fold in the two side corners. Roll the wrapper tightly away from you, sealing the top corner with a dab of water.
Repeat with the remaining wrappers and filling until all egg rolls are assembled.
In a deep skillet or large pot, heat vegetable oil to 350°F (175°C). Carefully add the egg rolls in batches, frying for 2-3 minutes per side or until golden brown and crispy.
Remove the egg rolls from the oil and place on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce, such as ranch dressing or a spicy chipotle mayo.
Nutrition Facts
Calories |
10616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1039.0 g | 1332% | |
| Saturated Fat | 181.8 g | 909% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 428 mg | 142% | |
| Sodium | 7050 mg | 307% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 17.7 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1798 mg | 138% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
