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
Scale
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
