Copycat Cheesecake Factory Tex-Mex Egg Rolls Recipe

Copycat Cheesecake Factory Tex-Mex Egg Rolls Recipe

How To Make Cheesecake Factory Tex Mex Egg Rolls

Crunchy egg rolls with well-spread flavors from the bell peppers, chicken, cheese, and chili powder make this copycat Cheesecake Factory dish a must-try.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



For Tex Mex Egg Rolls:

  • 1tbspcanola oil
  • 2cupschicken breasts,cooked and diced
  • ½onion,yellow, diced
  • 1garlic,clove, minced
  • 1tspcumin
  • 1tspchili powder
  • ½tspkosher salt
  • 1cupblack beans
  • 1cupcorn
  • 1bell pepper,green, diced
  • 1tomato,Roma, diced finely and dried on paper towel
  • ½cupcheddar cheese,shredded
  • 2tbspcilantro,chopped
  • 1pkgegg roll wrappers,24 count
  • canola oil,for frying

For Avocado Dipping Sauce:

  • 8ozcream cheese
  • ¼cupsour cream
  • 1bunchcilantro
  • ½avocado


  1. Add the canola oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt.

  2. Stir and cook for 1 minute before turning off the heat.

  3. Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together.

  4. Add 3 tablespoons of the mixture to the middle of an egg roll wrapper.

  5. Starting from the bottom left pull corner over the meat, then fold the two sides in.

  6. Wet the edges and roll tightly.

  7. Set a pan to heat with canola oil, about an inch high would do the trick.

  8. Add 3 to 4 egg rolls in them at once.

  9. Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.


  • Calories: 195.90kcal
  • Fat: 9.31g
  • Saturated Fat: 3.46g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 3.51g
  • Polyunsaturated Fat: 1.35g
  • Carbohydrates: 19.06g
  • Fiber: 2.32g
  • Sugar: 1.45g
  • Protein: 9.31g
  • Cholesterol: 28.18mg
  • Sodium: 204.20mg
  • Calcium: 57.51mg
  • Potassium: 275.05mg
  • Iron: 1.44mg
  • Vitamin A: 69.70µg
  • Vitamin C: 8.87mg
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