Tex-Mex Egg Rolls

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.

1. 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. 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. 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. 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. 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.

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