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
Scale
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.
