Tex Mex Egg Rolls with Creamy Cilantro Dipping Sauce
Crispy, golden brown, and bursting with bold, zesty flavors, these Tex Mex Egg Rolls with Creamy Cilantro Dipping Sauce are your next favorite appetizer or snack recipe. Each egg roll is stuffed with a savory mix of seasoned ground beef, black beans, sweet corn, cheddar cheese, and aromatic spices like chili powder and cumin, all wrapped in a crunchy egg roll shell. The true star of this dish, however, is the creamy, tangy cilantro dipping sauce made with fresh lime juice, jalapeño, and garlic, which perfectly complements the hearty, Tex-Mex-inspired filling. Ready in just 35 minutes and perfect for game days, parties, or anytime you’re craving something crispy and flavorful, these egg rolls are a crowd-pleasing fusion of comfort and spice.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 0.5 pounds Ground beef (or ground turkey, optional)
- 1 small Yellow onion, finely diced
- 1 medium Red bell pepper, finely diced
- 2 cloves Garlic cloves, minced
- 1 cup Black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh cilantro
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 sheets Egg roll wrappers
- 2 cups Vegetable oil, for frying
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 0.25 cup Fresh cilantro leaves
- 2 tablespoons Lime juice
- 1 clove Garlic clove
- 1 small Jalapeño, deseeded and chopped
- 0.25 teaspoon Salt
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5–7 minutes. Drain any excess fat.
Add diced onion, red bell pepper, and minced garlic to the skillet. Cook until vegetables are softened, about 3–4 minutes.
Stir in black beans, corn, chili powder, cumin, salt, and black pepper. Cook for an additional 2–3 minutes. Remove skillet from heat and let the mixture cool slightly.
Once cooled, mix in shredded cheddar cheese and 2 tablespoons of chopped cilantro.
Place an egg roll wrapper on a clean surface, keeping one corner pointed towards you (like a diamond shape). Spoon about 3 tablespoons of the filling mixture into the center of the wrapper. Fold the bottom corner over the filling, then the left and right corners, and roll tightly towards the top, sealing the edge with a little water.
Repeat with remaining wrappers and filling.
Heat 2 cups of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the egg rolls in batches, about 3–4 at a time, until golden brown and crispy, about 3–4 minutes per batch. Drain on paper towels.
Meanwhile, in a blender or food processor, combine sour cream, mayonnaise, cilantro leaves, lime juice, garlic, jalapeño, and 1/4 teaspoon salt. Blend until smooth and creamy.
Serve the egg rolls warm with the creamy cilantro dipping sauce on the side.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 216 mg | 5% | |
*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.
