Crispy Elote Egg Rolls Recipe
If you love bold flavors and crave a crunchy snack that’s endlessly fun to share, Crispy Elote Egg Rolls are about to become your new favorite kitchen adventure. Imagine everything that makes Mexican street corn addictive—juicy kernels, creamy cheese, and a pop of chili lime—wrapped in a golden, snappy shell. This recipe transforms classic elote into a handheld treat that’s perfect for parties, game nights, or whenever the snack craving strikes. Whether you’re an elote fan or just egg roll curious, the fusion here really delivers!
Ingredients You’ll Need
The best part about making Crispy Elote Egg Rolls? The ingredients are simple, but each one is selected for its role in creating big flavor, a creamy-yet-crunchy bite, and that signature elote flair. Here’s what goes into every roll:
- Corn kernels: The heart of the filling—use fresh for sweetness, canned for ease, or frozen when out of season.
- Cotija cheese (crumbled): Adds a salty, tangy punch and the classic elote touch.
- Mayonnaise: Creaminess galore! It binds the filling and adds that rich, savory flavor.
- Sour cream: A cool, tangy note that balances the spices and adds lusciousness.
- Chili powder: Brings warmth and gentle heat—don’t skip this essential elote flavor!
- Smoked paprika: Adds depth, color, and a soft, smoky undertone that makes each bite sing.
- Garlic powder: For a burst of savory oomph that never goes unnoticed.
- Lime juice: Keeps everything bright and fresh—essential for that signature zing.
- Chopped fresh cilantro: Freshens up the filling and adds bright green flecks throughout.
- Salt and pepper: Bring the flavors to life; season to your taste.
- Egg roll wrappers: The crispy, golden envelope that makes these so much fun to eat.
- Vegetable oil (for frying): Ensures your rolls come out crackly and irresistible every time.
How to Make Crispy Elote Egg Rolls
Step 1: Make the Filling
Grab a medium bowl and stir together the corn, cotija cheese, mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, cilantro, salt, and pepper. Don’t be shy—mix until everything’s thoroughly combined and looks creamy with specks of cheese and herbs. This filling is the heart and soul of your Crispy Elote Egg Rolls, so give it a little taste and adjust the seasoning if needed.
Step 2: Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface, oriented like a diamond with a corner pointing toward you. Spoon about two tablespoons of filling onto the center. To shape, fold the bottom corner up over the filling, then fold in the two sides snugly. Roll tightly into a cylinder, using a dab of water on the tip to seal the edge so everything stays tucked in. Repeat with the rest—expect a little assembly line rhythm!
Step 3: Fry to Crispy Perfection
In a deep skillet pour in about an inch of vegetable oil and heat to 350°F (medium-high is about right if you don’t have a thermometer). Fry egg rolls in batches, about 2–3 minutes per side. You want them deeply golden and crisp, so don’t rush! Turn with tongs for even browning, then lift onto a paper towel-lined plate to drain. These Crispy Elote Egg Rolls are now officially craving-worthy.
Step 4: Serve Hot and Enjoy
Once your egg rolls are fried, sprinkle with extra crumbled cotija or fresh cilantro if you like. A squeeze of lime brightens all the flavors, and if you’ve got a spicy dipping sauce or chipotle mayo on hand, now’s the time to dunk away! The outside will be hot and crunchy, while the inside stays melty and loaded with elote flavor.
How to Serve Crispy Elote Egg Rolls
Garnishes
Garnishes bring your Crispy Elote Egg Rolls to life! Dust with extra crumbled cotija for extra saltiness and top with fresh cilantro for a burst of color. Lime wedges are a must—just a little squeeze over the top enhances every bite. For a fun twist, sprinkle on a pinch more chili powder or smoked paprika before serving.
Side Dishes
These rolls play well with all sorts of sides. Serve with a big salad loaded with greens, some simple guacamole, or roasted veggies for a fresh balance. For party spreads, crunchy tortilla chips and salsa bars keep the flavor fiesta going. They’re the start of a feast, but also shine as the star appetizer alongside margaritas or agua frescas.
Creative Ways to Present
Crispy Elote Egg Rolls are built for creativity! Stack them on a platter as a fun finger food at your next gathering, serve them standing upright in a cup with dip at the bottom, or slice them in half on a diagonal to show off that colorful, melty filling. You can even set up a DIY egg roll bar with different dips—think avocado crema, spicy ranch, or chipotle sauce—to let guests pick their favorite flavor adventures.
Make Ahead and Storage
Storing Leftovers
Wrap up any leftover Crispy Elote Egg Rolls in foil or an airtight container and tuck them into the fridge. They’ll keep well for up to 3 days. If possible, store the rolls in a single layer to keep them from getting soggy—and try not to stack them while still hot.
Freezing
Planning ahead for a party or want snacks on standby? Assemble the egg rolls but don’t fry them yet. Place them on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep in the freezer for up to 2 months, ready to fry or bake directly from frozen—just add a minute or two to the cook time.
Reheating
For best results, pop leftover egg rolls into a 375°F oven or air fryer for 5–8 minutes until hot and crispy again. The microwave works in a pinch if you’re in a hurry, but the texture will be softer. If you want to bring back that signature crunch, always reheat in a dry heat environment whenever possible.
FAQs
Can I bake Crispy Elote Egg Rolls instead of frying?
Absolutely! Brush the rolls lightly with oil and bake at 400°F for about 18–20 minutes, flipping halfway through. They’ll come out golden and crunchy, just a little lighter than the fried version.
What’s the best dipping sauce for these?
A zesty chipotle mayo, avocado crema, or even simple sour cream with lime works beautifully. Anything creamy with a touch of spice will bring out all the best in your Crispy Elote Egg Rolls!
Can I make these vegan?
Yes! Swap in vegan mayo and sour cream, choose a dairy-free cheese, and make sure your egg roll wrappers don’t contain egg. The result will still have all that street corn magic.
How spicy are the egg rolls?
As written, they’re flavorful but not fiery. If you want more heat, toss in some diced jalapeño or a dash of hot sauce to the filling, or sprinkle on extra chili powder before serving.
Can I prepare the filling in advance?
You sure can! The filling for Crispy Elote Egg Rolls can be made up to a day ahead and kept in the fridge. Just assemble and fry (or bake) when you’re ready to roll.
Final Thoughts
If you’re ready for a golden, crunchy bite loaded with the zest and comfort of Mexican street corn, you have to try Crispy Elote Egg Rolls. Every piece delivers that irresistible combo of creamy cheese, bright lime, and a perfectly crisp shell. Whether you serve them as a party app or a snack just for you, they’re destined to bring smiles to everyone lucky enough to snag a bite!
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Crispy Elote Egg Rolls Recipe
- Total Time: 40 minutes
- Yield: 10 egg rolls 1x
- Diet: Vegetarian
Description
These Crispy Elote Egg Rolls are a delightful fusion of Mexican street corn flavors wrapped in a crispy egg roll shell. Perfect for a party snack or appetizer, these savory rolls are filled with corn, cotija cheese, and a blend of seasonings, then fried to golden perfection.
Ingredients
Filling:
- 1 1/2 cups corn kernels (fresh, canned, or thawed from frozen)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Other:
- 10 egg roll wrappers
- Vegetable oil for frying
Instructions
- Prepare Filling: In a medium bowl, combine corn, cotija cheese, mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, cilantro, salt, and pepper. Stir until well mixed.
- Wrap Egg Rolls: Place an egg roll wrapper on a clean surface. Add filling in the center. Fold and roll tightly, sealing the edge with water. Repeat.
- Fry Egg Rolls: Heat oil in a skillet to 350°F. Fry egg rolls in batches for 2–3 minutes per side until golden and crispy.
- Serve: Drain on paper towels and serve hot with extra cotija, lime wedges, or chipotle mayo for dipping.
Notes
- For a baked version, brush egg rolls with oil and bake at 400°F for 18–20 minutes, flipping halfway through.
- You can add diced jalapeños or hot sauce for extra heat.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
