Prepare to wow your friends and family with these Crispy Elote Egg Rolls! Inspired by the vibrant flavors of Mexican street corn, each crispy bite bursts with sweet corn, tangy cotija cheese, creamy mayo, smoky spices, and a hint of fresh lime. The golden-brown wrappers add the ultimate crunch—perfect for dipping, sharing, and, honestly, fighting over the last one. Whether you’re looking for a show-stopping appetizer, a fun party snack, or a new twist on a classic, Crispy Elote Egg Rolls deliver the perfect fusion of comfort and celebration.
Ingredients You’ll Need
The beauty of Crispy Elote Egg Rolls lies in their simple yet flavorful ingredient list, where each component shines. Together, they create a vibrant filling that’s zesty, smoky, and utterly craveable—the kind of flavor that sparks joy from the very first bite.
- Corn Kernels (1 1/2 cups): Whether you choose fresh, canned, or thawed frozen corn, this is the sweet, juicy foundation of your elote filling.
- Cotija Cheese (1/2 cup, crumbled): Salty and tangy, this traditional Mexican cheese brings addictive, creamy crumbles to every roll.
- Mayonnaise (1/4 cup): Gives a luscious, classic creaminess that holds the filling together.
- Sour Cream (1/4 cup): Adds a subtle tang and rich smoothness that balances the sweet corn and sharp cheese.
- Garlic (1 clove, minced): Fresh garlic adds aroma and depth, making the flavors pop.
- Chili Powder (1/2 teaspoon): For gentle heat and that characteristic mild smokiness.
- Smoked Paprika (1/4 teaspoon): Infuses your filling with a warm, subtly smoky background note.
- Salt (1/4 teaspoon): Just enough to tie all the flavors together.
- Lime Juice (1 tablespoon): Wakes up the whole filling with a burst of citrusy brightness.
- Cilantro (2 tablespoons, chopped): Invigorates each bite with fresh, herbal character and classic elote color.
- Egg Roll Wrappers (8 pieces): These crisp up beautifully, holding all the elote magic inside.
- Vegetable Oil (for frying): Ensures that irresistible golden crunch we all crave.
How to Make Crispy Elote Egg Rolls
Step 1: Make the Elote Filling
In a medium bowl, toss together corn kernels, crumbled cotija cheese, mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, salt, lime juice, and chopped cilantro. Give everything a good mix—you want every corn kernel coated in that creamy, spiced goodness! This is the soul of your Crispy Elote Egg Rolls, packed with flavor and color.
Step 2: Fill and Roll the Egg Rolls
Set an egg roll wrapper on your work surface like a diamond, with one corner pointing directly at you. Spoon about 2 to 3 tablespoons of the elote mixture right into the center. Fold the bottom corner up over the filling, tuck in the sides snuggly (think burrito), and roll up tightly. Dab the outer edge with a little water to make sure it seals closed. Repeat with all the wrappers—this is where the anticipation really starts to build!
Step 3: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or sturdy pot. Heat it to 350°F (175°C)—a small scrap of egg roll wrapper should sizzle and turn golden in seconds. Get ready for the most satisfying part: frying!
Step 4: Fry the Egg Rolls
Fry the egg rolls in small batches so you don’t overcrowd the pot. Let them cook for just 2 to 3 minutes per side, turning gently until every surface is shimmering golden and crisp. Transfer them to a plate lined with paper towels, letting any excess oil drain off. Your kitchen will smell irresistible at this point, so stay strong and try not to sneak a tester before serving!
Step 5: Serve and Enjoy
Pile the Crispy Elote Egg Rolls onto a serving platter while they’re still warm and crunchy. Scatter extra cotija and cilantro over the top for an irresistible finish. Have your favorite dips at the ready—these egg rolls won’t last long!
How to Serve Crispy Elote Egg Rolls
Garnishes
Dress up your Crispy Elote Egg Rolls with an extra sprinkle of cotija cheese and a shower of fresh, chopped cilantro. Add a few wedges of lime for squeezing, and perhaps a dusting of chili powder or paprika for that pop of color and flavor right before serving.
Side Dishes
These egg rolls pair perfectly with a bright, tangy slaw, black bean salad, or even a classic guacamole for dipping. For a true street-food vibe, serve them alongside Mexican rice or elote-style roasted veggies—just don’t forget plenty of napkins!
Creative Ways to Present
For a party, slice each egg roll in half on the diagonal and stand them upright on a platter, arranging lime wedges and fresh cilantro around the edges. You could even thread them onto skewers or arrange in little takeout boxes with a cup of dipping sauce for individual servings—perfect for passing around at gatherings and making every guest feel special.
Make Ahead and Storage
Storing Leftovers
If you’ve managed to sneak a few egg rolls away before they disappear, store them in an airtight container in the refrigerator. They’ll stay delicious and crispy for up to three days; just be sure to let them cool to room temperature first, so they don’t get soggy.
Freezing
Crispy Elote Egg Rolls are perfect for prepping in advance. Once you’ve rolled them (but before frying), arrange them on a baking sheet and freeze until solid. Then transfer to a freezer bag or airtight container. They’ll keep for up to three months, just waiting for their golden moment!
Reheating
To bring back that irresistible crunch, reheat refrigerated rolls in a preheated oven at 375°F (190°C) for about 10 minutes or until sizzling and hot. Frozen rolls can go straight from freezer to oven—just add a few extra minutes to bake until crisp and cooked through. Avoid microwaving, as that can make the wrappers a bit chewy instead of crispy.
FAQs
Can I bake Crispy Elote Egg Rolls instead of frying?
Absolutely! For a lighter version, brush the egg rolls with oil and bake at 400°F (200°C) for 15 to 18 minutes, flipping halfway through to ensure all sides crisp up. They’ll be crunchy, golden, and just as irresistible.
What if I can’t find cotija cheese?
No worries! Feta cheese works well as a substitute, bringing a similar salty bite and crumbly texture. Parmesan is also a great swap if you want a touch more nuttiness in your filling.
Can I use a different type Appetizer
Egg roll wrappers give the best crunch and classic texture, but spring roll wrappers (thinner, crispier) or even wonton wrappers (for mini rolls) work well in a pinch. Just be sure to adjust your frying time so they don’t overbrown.
What dipping sauces go best with these egg rolls?
Lime crema, ranch, spicy mayo, or even classic hot sauce all make fantastic dips. If you’re feeling adventurous, try a cilantro-lime dip or roasted jalapeño sauce for an extra burst of flavor.
Can I make the filling in advance?
Definitely! You can prepare the elote filling up to a day ahead, keeping it covered in the fridge. Just remember to assemble the egg rolls right before frying or baking to keep the wrappers from getting soggy.
Final Thoughts
If you’re craving something unique, festive, and comfortingly familiar all at once, Crispy Elote Egg Rolls are your answer. It’s almost impossible not to go back for seconds—or thirds. Dive in, make a batch, and share the crunchy, creamy joy with everyone at your table!
Print
Crispy Elote Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Enjoy the delicious flavors of Mexican street corn in a crispy, handheld form with these Crispy Elote Egg Rolls. They are perfect for parties or as a fun appetizer for any occasion.
Ingredients
Filling:
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
Other:
- 8 egg roll wrappers
- Vegetable oil for frying
Instructions
- Mix the Filling: In a medium bowl, combine the corn, cotija cheese, mayonnaise, sour cream, garlic, chili powder, smoked paprika, salt, lime juice, and cilantro. Mix well.
- Wrap the Egg Rolls: Spoon the filling onto each egg roll wrapper, fold, and roll tightly. Seal the edges with water.
- Fry the Egg Rolls: Heat oil, fry the egg rolls until golden and crispy. Drain on paper towels.
- Serve: Enjoy hot, garnished with extra cotija and cilantro.
Notes
- These egg rolls can be frozen before frying for later use.
- For a lighter version, bake the egg rolls instead of frying.
- Pair with lime crema or hot sauce for dipping.
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg
