Description
Crispy Elote Egg Rolls are a fun and delicious twist on the traditional Mexican street corn, or “elote”. These egg rolls are filled with a creamy mixture of corn, cheese, lime, and spices, then fried to golden perfection for an irresistible crunchy exterior.
Ingredients
– 2 cups corn kernels (fresh or frozen)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1/2 teaspoon chili powder
– 1/4 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
– 1/2 cup cotija cheese (or feta)
– 10 egg roll wrappers
– Vegetable oil for frying
– Salt and pepper to taste
Instructions
1. In a bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cotija cheese. Mix well until all ingredients are incorporated.
2. Season with salt and pepper to taste.
3. Lay an egg roll wrapper on a flat surface and spoon about 2 tablespoons of the corn mixture in the center of the wrapper.
4. Fold in the sides and roll the wrapper tightly, sealing the edge with a little water.
5. Repeat with the remaining wrappers and filling.
6. Heat vegetable oil in a frying pan over medium heat.
7. Fry the egg rolls for about 3-4 minutes on each side or until golden brown and crispy.
8. Remove from the oil and place on a paper towel-lined plate to drain any excess oil.
9. Serve immediately with a dipping sauce of your choice, such as salsa or creamy avocado dip.
Notes
– You can use frozen corn for convenience, just make sure it’s thawed and drained before using.
– For a spicier kick, add a bit of cayenne pepper or hot sauce to the filling mixture.
– These egg rolls can be made ahead of time and stored in the fridge before frying, but they’re best served fresh and crispy.
Nutrition
- Serving Size: 1 egg roll
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg