Taco Egg Rolls (Cheesecake Factory Copycat Recipe)

Taco egg rolls are a crispy, cheesy Tex-Mex appetizer built from browned beef, black beans, corn, Rotel tomatoes, and melted cheddar jack folded into a fried egg roll wrapper. This is my take on the Cheesecake Factory's Southwest Eggrolls; I kept the crunch and the heat and built my own filling ratios from there. 30 minutes and they disappear fast at a football watch party or any table that wants something to dip.

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One of my favorite non-traditional egg rolls is buffalo chicken dip egg rolls, Philly cheesesteak egg rolls, and my FAVORITE way to use up Thanksgiving leftovers: Thanksgiving egg rolls.

Ingredient Notes

Most of this filling is straightforward Tex-Mex pantry work, but a couple of ingredients are doing real jobs and are worth a second look before you shop.

Rotel Tomatoes; the diced tomatoes and green chiles give the filling its signature tang and a little heat without you having to measure out separate spices. Regular diced tomatoes will not get you there; you lose the chile kick that makes this taste like a Tex-Mex filling instead of a plain beef and cheese one.

Cream Cheese and Cheddar Jack; the cream cheese is what makes the filling hold together and stay creamy instead of crumbly once it cools slightly, and the cheddar jack brings the melt and the sharpness. Soften the cream cheese first, it melts into the hot filling in seconds instead of sitting there in a stubborn block.

Egg Roll Wrappers; I use egg roll wrappers here specifically, not wonton wrappers. Egg roll wrappers are thicker and stronger, which matters once you load them with a filling this hearty and drop them into hot oil.

Recipe Card?

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Substitutions

Here is what actually changes if you swap something in this recipe, based on what I have made and tasted myself.

Ground Turkey or Chicken Instead of Beef; ground beef is my preference here for flavor, it has more richness and holds up better against the Rotel and taco seasoning. Ground turkey works if you are cutting beef out of your diet; the flavor profile comes out leaner and milder, but you still end up with a good egg roll. I would season it a little more assertively than the beef version to make up the difference.

Air Frying Instead of Deep Frying; deep frying gets you the more authentic taste and texture, that deep golden shatter you want from a copycat restaurant appetizer. Air frying trades a little of that crunch and color for a lot less mess and oil cleanup, and it is still a genuinely good egg roll. If you hate dealing with a pot of hot oil, air fry without guilt.

Wonton Wrappers Instead of Egg Roll Wrappers; I do not recommend this swap. Wonton wrappers are thinner and built for boiling or light frying, not for holding a hearty beef and bean filling. They tear more easily when you fold and seal them, and you are more likely to end up with filling in your oil instead of in your egg roll.

How to Make Taco Egg Rolls

These taco egg rolls are perfect dipped in salsa, guacamole, sour cream, or any combination of the three. They disappear fast at football watch parties, appetizer spreads, or any night you want something crispy to snack on.

Make the Filling:

Brown the Beef. In a hot pan, brown the ground beef until no longer pink, about 6 to 8 minutes, breaking it into small crumbles as it cooks. If there is excess fat, drain all but 2-3 tablespoons before adding the onion and garlic.
Sauté the Aromatics. Add the onion and garlic to the beef; sauté until the onion turns translucent and softens, about 3 minutes.
Add the Vegetables. Stir in the corn, black beans, Rotel tomatoes, and jalapeno. Heat through until everything is warmed and the liquid from the tomatoes has mostly cooked off; a watery filling is what makes wrappers soggy later, so give it an extra minute or two if it still looks loose.
Melt in the Cheese. Add the taco seasoning, cream cheese, and cheddar jack cheese. Stir until fully melted and combined into a thick, creamy filling with no streaks of cream cheese left.
Finish and Cool. Fold in the cilantro and set the filling aside to cool for about 10 minutes. Warm filling steams inside the wrapper as you roll, which softens the wrapper before it ever hits the oil.

Assemble the Egg Rolls:

Easy Cheesesteak Egg Roll Recipe — the filling is different.... the technique is the same

Set Up Your Station. Place an egg roll wrapper on a clean, dry surface with the points facing up, down, left, and right, like a diamond.
Fill the Wrapper. Add 2-3 tablespoons of filling to the center, then top with a slice of avocado. Do not be tempted to overfill; a mound of filling makes the wrapper impossible to seal cleanly.
Fold and Seal. Fold the bottom corner up over the filling, then fold in the left and right corners like an envelope, and roll toward the top point. Dip your finger in water and lightly moisten just the top edge to seal; too much water makes the wrapper slick and more likely to tear as you roll, so a light touch is all you need.

Filling Tip

I stick to 2-3 tablespoons of filling every time. I have burst enough seams in hot oil to know that going past that amount means you are patching split wrappers instead of frying golden egg rolls.

Cook the Egg Rolls:

Deep frying gets you the closer-to-restaurant crunch and color; the air fryer is the trade you make for a lot less mess and cleanup, and it still turns out a genuinely good egg roll. Pick based on what matters more to you tonight.

Deep-Frying:

Heat oil in a heavy-bottomed pan to 375°F, checking with a thermometer rather than guessing by eye.
Carefully place the egg rolls in the hot oil, frying in batches to avoid overcrowding. Adding too many at once drops the oil temperature, and egg rolls fried in cooler oil turn out greasy and soggy instead of crisp; give the oil a minute to climb back to 375°F between batches.
Fry for 2-3 minutes, turning often, until golden brown and crispy on every side.
Remove with a slotted spoon and drain on a paper towel-lined plate.

Air-Frying:

Preheat the air fryer to 390°F.
Lightly spray the egg rolls with cooking oil for extra crispiness; skipping the spray is the most common reason air-fried egg rolls come out pale instead of golden.
Arrange the egg rolls in a single layer, leaving space between them so air can circulate on all sides.
Air fry for 6-9 minutes, flipping halfway through, until golden brown and crispy.

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

delicious tex mex egg rolls in a wonton wrapper

Make-Ahead and Freezing

You can get these ready well before your guests arrive or before your craving hits on a weeknight.

Assemble the egg rolls but stop before frying.
Freeze them in a single layer on a sheet pan until solid, about 2 hours, then transfer to a freezer bag or airtight container for up to 2 months.
Fry or air fry straight from frozen; do not thaw first. Add 1-2 extra minutes to whichever cooking method you use to account for the colder starting temperature.

Freeze before frying rather than after. Egg rolls that are fried first and frozen later reheat heavier and greasier, since the oil already absorbed into the wrapper has nowhere to go; frying from frozen keeps that crisp shell intact.

Storage

Store leftover egg rolls in an airtight container in the fridge for up to 3 days.

Make-Ahead and Freezing

You can get these ready well before your guests arrive or before your craving hits on a weeknight.

Assemble the egg rolls but stop before frying.
Freeze them in a single layer on a sheet pan until solid, about 2 hours, then transfer to a freezer bag or airtight container for up to 2 months.
Fry or air fry straight from frozen; do not thaw first.
Add 1-2 extra minutes to whichever cooking method you use to account for the colder starting temperature.

Storage

Store leftover egg rolls in an airtight container in the fridge for up to 3 days.

FAQ's and Tips

What is a taco egg roll?

A taco egg roll is a non-traditional egg roll filled with your favorite taco flavors. Browned ground beef, sautéed onion and garlic, a kick of jalapeno and Rotel tomatoes, corn and black beans, together with cream cheese, cheddar jack cheese, and creamy avocado, come together to make one of my favorite appetizers.

Can these be made in an air fryer?

Most definitely. Taco egg rolls can be made in an air fryer, which is a great way to cut back on the oil and mess of deep frying while still getting a crispy result.

Can I freeze taco egg rolls before frying?

Yes. Assemble them, freeze in a single layer until solid, then move to a freezer bag for up to 2 months. Fry or air fry straight from frozen, adding 1-2 extra minutes.

What should I dip taco egg rolls in?

Salsa, guacamole, and sour cream are the classic combination. A creamy ranch or a spicy queso also works well if you want something richer.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works if you are avoiding beef. The flavor profile comes out leaner and milder, so season it a little more assertively to make up the difference.

How do I keep taco egg rolls crispy if I make them ahead of time?

Reheat them in the air fryer or oven rather than the microwave, and give them space on the tray instead of stacking them while hot. Stacking traps steam, and steam is what softens a crispy wrapper.

Sarah's Culinary Insight

A few things I have learned from making these more than a few times.

Two to three tablespoons of filling per wrapper is the number I have landed on after enough burst seams in hot oil to know better; overfill and you are patching split wrappers instead of frying golden ones.
Deep frying gets you the closer-to-restaurant crunch and color; the air fryer is the trade you make for a lot less mess, and it still turns out a genuinely good egg roll.
Egg roll wrappers hold up better here than wonton wrappers. Wonton wrappers are thinner and tear more easily once they are loaded with a filling this hearty.
Ground beef is my preference for flavor, but ground turkey works if you are cutting beef out of your diet. The flavor comes out leaner and milder, so season it up a little to compensate.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

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