When it comes to appetizers, this may be the best one yet! These easy egg rolls are a unique spin off of street corn and include all of your favorite things about this street-side snack wrapped up in a crispy shell. This recipe requires very little work and can be fried in oil or in the air fryer! Pair with a creamy avocado sauce and serve for your next gathering!
First for the filling you want to have room temperature cream cheese. This will make the process a lot easier. Either set out for 45 minutes, or microwave for 30-45 seconds. Set aside. Take 2 ears of corn and grill. You can do this on the grill, stove, or broiler. You want that really nice charred outside. If you want to use canned corn that is totally fine. Use 1 1/2 cans of your preferred corn.
In a mixing bowl, combine your cooked corn, cream cheese, 1/2 cup shredded mozzarella cheese, 2 diced jalapeños, 1 diced shallot, 1 pinch of salt and pepper, and 1 tsp Tajin chili lime seasoning. Mix well.
Take your egg roll wrappers out of the fridge and place them in a diamond shape. Have a small bowl of water nearby. When rolling your egg rolls place about 1 tbsp of filling in the bottom corner of the egg roll. Gently roll up half way, then wet the edges.
Pull the two corners tightly towards the middle and finish rolling all the way up. The water at the edge creates a seal so no filling can come out.
Fry in oil until golden brown or spray with cooking spray and air fry at 390 F for 6 minutes, then flip and cook for anther 6 minutes. For the Avocado sauce, add 1/2 cup of sour cream, juice of 2 limes, 1/4 cup cilantro, 1/2 avocado, and a pinch of salt. Blend and serve.
Crispy & Cheesy Elote Egg Rolls with Avocado Sauce
Equipment
- Grill, Stovetop, or Broiler for charring corn
- Large Mixing Bowl
- Small Bowl of Water
- Tongs
- Frying Pan or Air Fryer
- Blender or Food Processor for sauce
Ingredients
For the Egg Rolls:
- 1 pack egg roll wrappers
- Fry oil if deep frying
- 2 ears of corn on the cob or 1 1/2 cans of corn, drained
- 8 oz block of cream cheese room temp
- ½ cup shredded mozzarella cheese
- 2 jalapeños diced
- 1 shallot diced
- 1 pinch salt and pepper
- 1 tsp Tajín chili lime seasoning
For the Avocado Sauce:
- ½ cup sour cream
- Juice of 2 limes
- ¼ cup cilantro
- ½ avocado
- Pinch of salt
Instructions
Prepare the Filling:
- Allow the cream cheese to come to room temperature (set out for 45 minutes or microwave for 30-45 seconds).
- Grill, broil, or pan-sear the corn until charred. If using canned corn, drain and pat dry.
- In a large mixing bowl, combine the corn, cream cheese, shredded mozzarella, diced jalapeños, diced shallot, salt, pepper, and Tajín. Mix well.
Assemble the Egg Rolls:
- Lay an egg roll wrapper in a diamond shape. Keep a small bowl of water nearby.
- Place about 1 tbsp of filling on the bottom corner of the wrapper.
- Roll up halfway, then wet the edges with water. Fold the side corners inward tightly, then continue rolling to seal.
Cooking Instructions:
For Deep Frying:
- Heat oil in a frying pan to 350°F (175°C). Fry the egg rolls until golden brown, about 3-4 minutes per side.
For Air Frying:
- Spray egg rolls with cooking spray and air fry at 390°F (200°C) for 6 minutes, flip, then cook for another 6 minutes until golden and crispy.
- Prepare the Avocado Sauce:
- In a blender, combine sour cream, lime juice, cilantro, avocado, and salt. Blend until smooth.
Serve & Store:
- Serve the egg rolls hot with the avocado sauce for dipping.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for best results.
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