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
Scale
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
