Copycat Cheesecake Factory Tex-Mex Egg Rolls Recipe

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

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

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

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

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

Wet the edges and roll tightly.

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

Add 3 to 4 egg rolls in them at once.

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