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Tex Mex Egg Rolls

Tex Mex Egg Rolls

Sconce&Scone
These Tex Mex Egg Rolls are bursting with gooey cheese and flavorful vegetables. One bite and you'll be hooked!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine Tex-Mex

Ingredients
  

  • 1/2 batch Veggie Enchilada Filling  prepared
  • 2 packs egg roll wrappers
  • 12 mozzarella cheese sticks quartered lengthwise
  • flour and water paste

Instructions
 

  • Separate the egg rolls wrappers. Place flat with a corner facing upwards. Place 1.5 tablsepoons of the enchilada filling towards the bottom corner. Add a slice of string cheese.
  • Fold the bottom corner upwards, securing the filling. Then fold in each side towards the center. Spead some flour and water paste on the top corner and roll to secure. Repeat this process until all the filling is used up.
  • To freeze, flash freeze in a single layer on a tray for one hour, then transfer to a zip top bag or air tight freezer safe container and freeze for up to one month.
  • To fry fresh rolls, just heat 2 inches of oil in a pan and fry on a medium low flame for 3 minutes on each side, or until light golden brown. Serve warm.
  • To fry from frozen, take out 15-20 minutes and pat dry before frying so the condensation on the rolls doesn't cause oil spatters. Fry until golden brown on both sides, approximately 3-4 minutes each side. Serve warm.

Notes

Make them vegan. Omit the cheese or use a dairy free cheese to make these vegan! 
Variations. If you do not have cheese sticks you can use shredded cheese or cut up a block of cheese. I love mozzarella because of the cheese pull, but any cheese can work in this.
You can add whichever vegetables you like to the filling. I talk more about this in my Blog Post about Veggie Enchiladas. 
If you can't find egg roll wrappers, wonton wrappers are a great choice to use. 
Add chicken. I like keeping these vegetarian, but you can always add shredded chicken to the mix.
Frying from frozen. The is an extra step I do to make sure I'm not attacked by the oil when I fry these. Take them out of the freeze at least 30 minutes before you want to fry them. The condensation melts away and I pat the dry with kitchen towel before adding to the oil. If you don't have that much time, You can defrost them halfway in the microwave and pat them dry before frying. 
Keyword Egg Rolls, Tex Mex, Vegetarian