If you adore the vibrant, mouthwatering flavors of Mexican street corn but want something with an irresistible, crunchy twist, then this Crispy Elote Egg Rolls Recipe is your new best friend. Imagine sweet, tender corn kernels mingling with creamy cotija cheese, zesty lime, and a smoky chili blend, all wrapped snugly in a golden, crispy egg roll shell. Every bite bursts with that perfect balance of savory, tangy, and spicy, making it an appetizer that will steal the show at any gathering or simply jazz up your snack time at home.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create the rich flavors and delightful textures that make this Crispy Elote Egg Rolls Recipe a standout. Each adds its own personality—whether it’s the sweetness of corn, the creaminess of cotija cheese, or the smoky hint from spices—transforming this dish into an unforgettable treat.
- 1 cup corn kernels: Use fresh, canned, or thawed frozen corn for a juicy sweetness that’s the base of this recipe.
- ½ cup cotija cheese (crumbled): Adds a salty, tangy creaminess that perfectly complements the corn.
- ¼ cup mayonnaise: Binds the filling together while providing a smooth, rich texture.
- 1 tablespoon lime juice: Brings a zesty, bright punch that keeps the flavors lively.
- 1 teaspoon chili powder: Infuses just the right amount of spicy warmth to balance the creaminess.
- ½ teaspoon smoked paprika: Offers subtle smokiness that deepens the flavor profile.
- ¼ teaspoon garlic powder: Adds a savory background note to enrich the overall taste.
- ¼ teaspoon salt: Enhances all the ingredients without overpowering them.
- 2 tablespoons chopped cilantro: Brings a fresh, herbaceous lift to cut through the richness.
- 1 green onion (thinly sliced): Contributes a mild onion flavor and a bit of crunch.
- 10 egg roll wrappers: Provide that crispy, golden exterior every great egg roll deserves.
- Oil for frying (vegetable or canola): Essential to achieve that classic crispy finish.
How to Make Crispy Elote Egg Rolls Recipe
Step 1: Prepare the Filling
Start by mixing all the filling ingredients in a medium bowl—the corn, cotija cheese, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, cilantro, and green onion. Take a moment to taste and adjust the seasoning if needed. This step is where the magic starts as these fresh ingredients blend into a vibrant, creamy filling.
Step 2: Wrap the Egg Rolls
Lay each egg roll wrapper on a clean surface, positioning it like a diamond. Spoon roughly 2 tablespoons of the corn mixture onto the center. Fold the bottom corner up over the filling, then tuck in the sides and roll tightly. Seal the top corner with a little water to ensure everything stays inside during frying. This wrapping technique keeps the filling secure and creates that satisfying crunch you’re after.
Step 3: Fry to Perfection
Heat about two inches of oil in a heavy skillet or pot to 350°F. Fry the egg rolls in batches, carefully turning them every 2 to 3 minutes until they’re evenly golden brown and irresistibly crispy. Once cooked, place them on a paper towel-lined plate to drain off excess oil. The frying process intensifies the flavors while creating that deliciously crispy exterior that defines the Crispy Elote Egg Rolls Recipe.
How to Serve Crispy Elote Egg Rolls Recipe
Garnishes
Serve these egg rolls warm with extra lime wedges for a fresh squeeze of citrus. You can also sprinkle additional cotija cheese or chili powder on top to kick up the flavor and add a pop of color. Garnishing not only enhances the appearance but also elevates the taste to another level.
Side Dishes
Pair your Crispy Elote Egg Rolls with a cool avocado crema or a tangy salsa verde to complement the smoky spices. A simple mixed green salad or Mexican street corn salad also works well to balance the richness, making your meal both satisfying and well-rounded.
Creative Ways to Present
Arrange these egg rolls on a vibrant serving platter accompanied by small bowls of dipping sauces like chipotle mayo or cilantro lime crema. Garnish with chopped fresh cilantro and lime wedges for a festive presentation that will impress your guests and make serving effortless.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover egg rolls in an airtight container and store them in the fridge for up to 2 days. When stored properly, they maintain their flavor well but can lose some crispness, which you can remedy upon reheating.
Freezing
For longer storage, freeze the uncooked egg rolls on a baking sheet until firm, then transfer to a freezer bag. This way, you can fry or bake them straight from frozen, making this Crispy Elote Egg Rolls Recipe a convenient option for future snacking or entertaining.
Reheating
To bring back that crispy texture, reheat leftover egg rolls in a 375°F oven for about 10 minutes or until warm and crispy again. Avoid microwaving, as it can make them soggy. Reheating in the oven restores the original crispness and flavor beautifully.
FAQs
Can I bake the Crispy Elote Egg Rolls instead of frying?
Absolutely! For a lighter version, brush the wrapped egg rolls with oil and bake at 400°F for 15 to 18 minutes, flipping halfway through. While frying gives a classic crunch, baking still yields a deliciously crispy texture with less oil.
Can I add protein to this recipe?
Yes! Chopped cooked chicken or shredded rotisserie chicken can be mixed into the filling for a heartier snack or appetizer. Just be mindful not to overload the filling to maintain the perfect rolling texture.
What type of cheese is cotija, and can I substitute it?
Cotija cheese is a salty, crumbly Mexican cheese that adds tang and creaminess. If you can’t find it, feta is a good substitute as it has a similar texture and flavor profile, though a bit more tangy.
How spicy is this Crispy Elote Egg Rolls Recipe?
The recipe has a mild to moderate spice level due to the chili powder and smoked paprika. You can adjust the amount or add chopped jalapeño if you want a bold kick.
Can these egg rolls be made vegan?
With some ingredient swaps—like using vegan mayo and a plant-based cheese alternative—this recipe can be adapted for a vegan diet. Keep the flavors vibrant and satisfying while accommodating dietary preferences.
Final Thoughts
There’s nothing quite like the joy of biting into a warm, golden Crispy Elote Egg Rolls Recipe that bursts with bold, comforting flavors and crunchy goodness. Whether you’re whipping them up for a party or indulging in a cozy night in, these egg rolls bring a special kind of happiness to the table. I encourage you to try this recipe soon—you’ll find it hard to stop at just one!
Print
Crispy Elote Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Crispy Elote Egg Rolls are a delightful Mexican-American appetizer featuring a creamy, spicy corn and cotija cheese filling wrapped in crispy fried egg roll wrappers. Perfect for parties or as a flavorful snack, these egg rolls combine the classic flavors of Mexican street corn with a crunchy, golden exterior.
Ingredients
Filling
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- ½ cup cotija cheese (crumbled)
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons chopped cilantro
- 1 green onion (thinly sliced)
Wrapping & Frying
- 10 egg roll wrappers
- Oil for frying (vegetable or canola), about 2 inches deep
Instructions
- Prepare the Filling: In a medium bowl, thoroughly mix the corn kernels, crumbled cotija cheese, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, chopped cilantro, and thinly sliced green onion until evenly combined.
- Assemble Egg Rolls: Place one egg roll wrapper on a clean surface oriented like a diamond. Spoon about 2 tablespoons of the elote filling onto the center. Fold the bottom corner upwards over the filling, then fold in the sides tightly and roll up the wrapper firmly, sealing the top corner with a dab of water to secure.
- Heat Oil: In a deep skillet or pot, heat about 2 inches of vegetable or canola oil to 350°F, ensuring the oil is hot enough for frying but not smoking.
- Fry Egg Rolls: Fry the assembled egg rolls in batches, cooking each for 2 to 3 minutes per side or until they turn golden brown and crispy. Use a slotted spoon or tongs to turn and carefully manage batches to avoid overcrowding.
- Drain & Serve: Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Serve warm, optionally with extra lime wedges and a sprinkle of cotija cheese or chili powder for added flavor and presentation.
Notes
- For a healthier alternative, bake the egg rolls by brushing them with oil and cooking at 400°F for 15 to 18 minutes, flipping halfway through.
- Add chopped jalapeño to the filling for an extra spicy kick.
- Include shredded cooked chicken in the filling for added protein and a heartier snack.
