Tex-Mex Egg Rolls

Name: Tex-Mex Egg Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 500 ml Oil for frying; 1 tsp Ground cumin; 300 g Chicken breast or shredded rotisserie chicken; 100 g Tinned sweetcorn; 100 g Grated cheddar cheese; 1 Red pepper; 0.5 tsp Chilli powder; 8 Spring roll wrappers (Asian filo pastry); 1 Fresh jalapeño; 200 g Tinned black beans

45 min (30 prep + 15 cook) Medium 4 servings Texas

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Crispy deep-fried rolls filled with chicken, black beans, sweetcorn, jalapeño and cheddar cheese.

About this recipe

Tex-Mex Egg Rolls are a bold fusion: the crispy cylinders of Asian cuisine filled with the unmistakable flavours of Texas - grilled shredded chicken, black beans, sweetcorn, red pepper, jalapeño, cheddar cheese and taco spices. The spring roll or wonton wrapper is tightly sealed and deep-fried until golden and crispy on the outside, with a melting, spiced filling inside. Served cut on the diagonal, accompanied by creamy guacamole or a coriander and lime dipping sauce. Popularised by the Chili's chain in the 1990s, they are now one of the most recognised fusion Tex-Mex starters worldwide.

History & Origin

Tex-Mex Egg Rolls were born in the 1990s at the Chili's Bar & Grill restaurant chain, when their chefs experimented with combining the crispy wrapper of the Asian spring roll with the filling of a Texan burrito. The dish immediately became one of the most ordered starters on the menu and launched a wave of 'Asia-Mex' fusions in American restaurants. The term 'egg roll' is itself an American name for the fried spring roll (in China it is called differently by region), and the 'Tex-Mex egg roll' is a triple fusion: Asian technique + Mexican ingredients + Texan culture. In the 2000s, TGI Fridays, Applebee's and dozens of Tex-Mex restaurants copied the concept, making it a classic American starter menu item. Today they are made at home with wonton or spring roll wrappers available in Asian supermarkets.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

26g

Protein

36g

Carbohydrates

20g

Fat

Fibre

760mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the chicken on a griddle or in a frying pan with salt, pepper and cumin until golden. Leave to cool and shred finely.
💡 Ready-made supermarket rotisserie chicken saves time and works perfectly.
2
Mix the shredded chicken in a bowl with the drained black beans, sweetcorn, finely diced red pepper, diced jalapeño, grated cheddar, cumin and chilli powder. Adjust the seasoning.
💡 The filling must be completely cold before rolling so it doesn't soften the wrapper.
3
Place a spring roll wrapper diagonally on the work surface. Put 2 tablespoons of filling in the centre. Fold the bottom corner up, then the sides, and roll tightly upwards. Seal the end with a little water.
💡 Don't overfill: the roll must close properly so it doesn't burst during frying.
4
Deep-fry the rolls in plenty of oil at 180°C for 3–4 minutes, turning halfway, until evenly golden and crispy. Drain on kitchen paper.
💡 Fry 3 at a time to keep the oil temperature stable.
5
Cut them diagonally in half to reveal the colourful filling. Serve immediately with homemade guacamole and a coriander-lime dipping sauce.
💡 For the coriander-lime sauce: blend Greek yoghurt, coriander, lime, garlic and salt in a blender.