Crispy & Cheesy Elote Egg Rolls with Avocado Sauce Recipe
These Crispy & Cheesy Elote Egg Rolls are a delightful twist on traditional Mexican street corn, wrapped in a crunchy egg roll wrapper and served with a creamy avocado sauce. Featuring a flavorful filling of charred corn, cream cheese, mozzarella, jalapeños, and Tajín seasoning, these egg rolls offer a perfect balance of spice, creaminess, and crispiness. Ideal as an appetizer or snack, they can be deep-fried or air-fried for a quick, delicious treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
For the Egg Rolls:
- 1 pack egg roll wrappers
- Fry oil (for deep frying)
- 2 ears of corn on the cob or 1 1/2 cans of corn, drained
- 8 oz block of cream cheese, room temperature
- ½ cup shredded mozzarella cheese
- 2 jalapeños, diced
- 1 shallot, diced
- 1 pinch salt and pepper
- 1 tsp Tajín chili lime seasoning
For the Avocado Sauce:
- ½ cup sour cream
- Juice of 2 limes
- ¼ cup cilantro
- ½ avocado
- Pinch of salt
Instructions
- Prepare the Filling: Allow the cream cheese to come to room temperature by setting it out for 45 minutes or microwaving it for 30-45 seconds. Grill, broil, or pan-sear the corn until it is nicely charred; if using canned corn, drain and pat dry thoroughly. In a large mixing bowl, combine the charred corn, softened cream cheese, shredded mozzarella cheese, diced jalapeños, diced shallot, a pinch of salt and pepper, and the Tajín chili lime seasoning. Mix everything well until fully incorporated.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat in a diamond shape. Keep a small bowl of water nearby for sealing. Place about 1 tablespoon of the prepared filling on the bottom corner of the wrapper. Roll the wrapper up halfway, then wet the edges with water to help seal. Fold the side corners inward tightly and continue rolling until completely sealed to form a tightly packed egg roll.
- Cooking – Deep Frying Method: Heat oil in a frying pan or deep fryer to 350°F (175°C). Carefully fry the egg rolls until they turn golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels before serving.
- Cooking – Air Frying Method: Lightly spray the assembled egg rolls with cooking spray. Place them in the air fryer basket and cook at 390°F (200°C) for 6 minutes. Flip the egg rolls and cook for an additional 6 minutes, or until they are evenly golden brown and crispy.
- Prepare the Avocado Sauce: In a blender, combine the sour cream, lime juice, fresh cilantro, avocado, and a pinch of salt. Blend until the sauce is smooth and creamy, perfect for dipping the hot egg rolls.
- Serve & Store: Serve the crispy elote egg rolls immediately while hot, accompanied by the avocado dipping sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for best results to restore crispiness.
Notes
- To char the corn, alternatively use a grill pan or broiler for authentic smoky flavor.
- For a spicier kick, add extra diced jalapeños or a sprinkle of cayenne pepper to the filling.
- Egg rolls can be baked at 400°F (200°C) for about 15-20 minutes as a lower-fat alternative.
- Ensure the cream cheese is at room temperature to make mixing easier and smoother filling.
- Leftover avocado sauce can be stored in an airtight container for up to 2 days, but fresh is best.
- When deep frying, do not overcrowd the pan to maintain oil temperature and ensure crispiness.
Keywords: elote egg rolls, cheesy egg rolls, Mexican appetizer, fried egg rolls, avocado dipping sauce, spicy snack, street corn recipe
