If you’ve ever dreamed of combining the smoky, tangy flavors of Mexican street corn with the irresistible crunch of fried egg rolls, then this Crispy Elote Egg Rolls Recipe is about to become your new obsession. Each bite is a perfect harmony of creamy cotija cheese, zesty lime, smoky chili, and that luscious corn filling wrapped in a golden, crispy shell. It’s a fun twist on traditional elote that’s perfect for sharing with friends or spicing up your snack game anytime. Trust me, once you try this Crispy Elote Egg Rolls Recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
This recipe keeps things wonderfully simple, yet every ingredient plays a crucial role in delivering the authentic taste, creamy texture, and vibrant color that make these egg rolls truly special. From the fresh corn’s natural sweetness to the tang of lime and the kick of chili powder, each component comes together beautifully.
- Fresh or frozen corn kernels (2 cups): The star of the show, providing natural sweetness and a slight crunch.
- Mayonnaise (1/4 cup): Adds creaminess and helps bind the filling.
- Sour cream (1/4 cup): Brings tang and richness to balance the corn.
- Cotija cheese, crumbled (1/4 cup): Classic Mexican cheese with a salty bite, though Parmesan works in a pinch.
- Freshly squeezed lime juice (1 tablespoon): Gives that zesty brightness essential to elote.
- Chili powder (1 teaspoon): Adds gentle heat, adjustable to your spice craving.
- Smoked paprika (1/2 teaspoon, optional): Infuses a subtle smoky depth.
- Garlic powder (1/4 teaspoon) and onion powder (1/4 teaspoon): Enhance overall savory flavor.
- Salt and pepper: Essential for seasoning just right.
- Egg roll wrappers (10): The crispy shell that seals in all the goodness.
- Vegetable oil: For frying, providing the perfect golden crunch.
- Fresh cilantro, chopped: Bright herbaceous garnish.
- Extra cotija cheese: For topping and that extra cheesy punch.
- Lime wedges: To squeeze over before each bite.
- Hot sauce or salsa: Optional but highly recommended for a spicy kick.
How to Make Crispy Elote Egg Rolls Recipe
Step 1: Prepare the Corn Filling
Start by heating a medium skillet over medium heat and cook your fresh or frozen corn until it’s gently charred and warmed through. This usually takes about 4 to 5 minutes. The slight charring adds that irresistible smoky flavor that’s crucial for authentic-tasting elote. Set the corn aside and let it cool before mixing it with the other ingredients.
Step 2: Mix the Elote Filling
In a large bowl, whisk together mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Once combined, fold in the cooled corn kernels. Give it a taste and adjust the seasonings to your liking—sometimes a little extra chili powder or lime juice can take it over the top!
Step 3: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface so that one corner points towards you, making a diamond shape. Scoop about 2 tablespoons of the elote filling into the center. Fold in the two side corners snugly over the filling, then roll from the bottom corner up tightly, sealing the top corner with a dab of water to make sure it stays closed. Repeat with the remaining wrappers and filling, making sure each roll is firm and well sealed for frying.
Step 4: Fry Until Golden and Crispy
Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it over medium-high heat to 350°F (175°C). Carefully place the egg rolls into the hot oil in batches, being cautious not to overcrowd the pan. Fry each batch for 3 to 4 minutes, turning occasionally for an even golden crisp. Once cooked, remove the egg rolls and lay them on paper towels to drain the excess oil, keeping them irresistibly crunchy.
Step 5: Final Touches and Serve
Before serving, sprinkle the Crispy Elote Egg Rolls with extra crumbled cotija cheese and fresh chopped cilantro. Add lime wedges on the side so everyone can squeeze a burst of freshness right before digging in. Don’t forget the hot sauce or your favorite salsa to amp up the flavor and bring all the elements together perfectly!
How to Serve Crispy Elote Egg Rolls Recipe
Garnishes
Fresh cilantro and extra crumbled cotija cheese add visual appeal and a burst of freshness that balances the rich, crispy egg rolls. A squeeze of fresh lime juice right before eating gives a lively tang that wakes up your taste buds. And a drizzle of hot sauce or a splash of salsa will bring just the right amount of heat to round out this dish beautifully.
Side Dishes
Crispy Elote Egg Rolls Recipe pairs wonderfully with light, refreshing sides like a crisp garden salad or a tangy avocado salsa. For something heartier, Mexican rice or black beans complement the bold flavors while keeping the meal satisfying. These egg rolls also make a fantastic appetizer alongside a chilled glass of margarita or your favorite craft beer.
Creative Ways to Present
For parties or casual get-togethers, arrange these egg rolls upright in a colorful serving dish surrounded by lime wedges and bowls of dipping sauces such as chipotle mayo, cilantro crema, or a smoky salsa verde. You can even serve them on individual plates sprinkled with chopped peanuts or toasted pumpkin seeds for a crunchy topping twist that adds even more texture.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough!), store them in an airtight container in the refrigerator for up to 2 days. To maintain some of the crunch, place a paper towel inside the container to absorb moisture, but keep in mind they’re best enjoyed fresh and crispy.
Freezing
You can freeze the assembled but uncooked egg rolls to save time later. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe bag. When you’re ready to enjoy, fry them directly from frozen, adding an extra minute or two to the cooking time.
Reheating
To reheat and restore their crunch, it’s best to pop the egg rolls in a hot oven or toaster oven at 375°F (190°C) for about 10 minutes. Avoid microwaving as it tends to make the wrappers soggy and lose that delightful crisp texture.
FAQs
Can I bake these egg rolls instead of frying?
Absolutely! For a lighter version, bake them at 425°F (220°C) on a parchment-lined baking sheet for about 15 to 18 minutes or until golden and crispy, flipping halfway through. It won’t be quite the same as frying, but still delicious and crunchy.
What can I substitute for cotija cheese?
If you can’t find cotija, Parmesan cheese is a great alternative. It has a similar salty and crumbly texture that works well in this recipe, though the flavor will be slightly different but still wonderful.
Can I prepare the filling ahead of time?
Yes! You can mix the filling up to a day in advance and store it covered in the refrigerator. This can make assembly quicker and easier, but make sure to dry any excess moisture from the corn to avoid soggy egg rolls.
What if I don’t have egg roll wrappers?
You can sometimes find spring roll wrappers or fresh wonton wrappers as substitutes, but they may have a slightly different texture or size. If using wonton wrappers, use fewer fillings to prevent bursting during frying.
Is this recipe spicy?
The spice level is mild by default, thanks to chili powder and optional smoked paprika. You can always adjust the spice up or down depending on your preference, and add hot sauce to your individual taste when serving.
Final Thoughts
This Crispy Elote Egg Rolls Recipe is one of those unexpected gems that turns familiar ingredients into something totally unique and crave-worthy. Whether you’re sharing these at a party or enjoying a flavorful snack at home, their addictive texture and vibrant flavor will keep everyone coming back for more. Go ahead and give this recipe a try—you’ll be amazed at how such a simple blend of fresh corn and spices wrapped in crispy goodness can bring so much joy to your table!
Print
Crispy Elote Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 egg rolls (serves 10)
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Crispy Elote Egg Rolls are a delicious fusion appetizer inspired by Mexican street corn. Sweet corn kernels are cooked and mixed with creamy mayonnaise, tangy sour cream, crumbly cotija cheese, and zesty spices. Wrapped in crispy egg roll wrappers and deep-fried to golden perfection, these egg rolls deliver a crunchy exterior and a flavorful, cheesy, spicy filling. Perfect for sharing or serving as a unique party snack with lime wedges and hot sauce on the side.
Ingredients
For the Elote Filling
- 2 cups fresh or frozen corn kernels (about 2 ears of corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled (or Parmesan cheese as a substitute)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For the Egg Rolls
- 10 egg roll wrappers
- Vegetable oil, for frying (about 2 inches depth)
For Serving
- Fresh cilantro, chopped
- Extra crumbled cotija cheese
- Lime wedges
- Hot sauce or salsa
Instructions
- Prepare the filling: In a medium skillet over medium heat, cook the corn kernels until slightly charred and heated through, about 4-5 minutes. If using frozen corn, cook until fully defrosted and heated. Remove from heat and let cool slightly.
- Make the elote filling: In a large bowl, combine mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the cooked corn and stir to thoroughly combine. Adjust seasoning according to taste.
- Assemble the egg rolls: Place an egg roll wrapper on a clean surface with one corner facing you. Spoon approximately 2 tablespoons of the elote mixture onto the center of the wrapper. Fold the two sides over the filling, then roll tightly from the bottom corner upwards, sealing the top corner with a little water to ensure it sticks. Repeat with the remaining wrappers and filling.
- Fry the egg rolls: Heat about 2 inches of vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the egg rolls in batches, frying for 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
- Serve: Garnish the crispy elote egg rolls with extra crumbled cotija cheese, fresh chopped cilantro, and lime wedges. Serve immediately with a drizzle of hot sauce or salsa for dipping, while hot and crispy.
Notes
- For a vegetarian option, ensure the egg roll wrappers do not contain any animal products.
- You can substitute cotija cheese with Parmesan if unavailable, but cotija gives a more authentic flavor.
- Adjust chili powder according to your preferred spice level.
- To make the egg rolls ahead, assemble and refrigerate them un-fried for up to a couple of hours before frying.
- Keep cooked egg rolls warm in a low oven (200°F) if cooking in batches.
- Try baking at 400°F for 15-18 minutes flipping halfway for a lighter, less oily version, though frying yields the crispiest results.
