Get ready to fall in love with a fusion dish that’s equal parts Mexican street food magic and crispy comfort: Crispy Elote Egg Rolls. Imagine biting through a perfectly golden wrapper into a creamy, cheesy, slightly spicy corn filling bursting with flavor. These irresistible appetizers marry everything you love about classic elote with the delightful crunch of an egg roll—ideal for parties, game night, or even a fun dinner. Trust me, once you try them, you’ll find yourself craving Crispy Elote Egg Rolls again and again!

Crispy Elote Egg Rolls Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple yet powerful ingredients, each component brings an essential flavor or texture to the table. Let’s explore what makes these Crispy Elote Egg Rolls such a crowd-pleaser (and a breeze to assemble).

Corn Kernels: Sweet and juicy bursts of flavor, use fresh, thawed frozen, or canned for year-round convenience.
Cotija Cheese: This crumbly Mexican cheese adds a salty, tangy bite and a fantastic creamy texture.
Mayonnaise: Essential for that creamy, velvety elote base that binds everything together.
Sour Cream: Adds a gentle tang and ultra-rich smoothness to the filling.
Chili Powder: Lends smoky, savory notes and just a hint of heat.
Smoked Paprika: Brings an irresistible smokiness that echoes traditional fire-roasted corn.
Garlic Powder: A subtle background flavor that deepens the filling’s savory profile.
Salt: Enhances every other ingredient—don’t skip it!
Black Pepper: Adds a mild heat and earthy finish to balance the sweetness of the corn.
Lime Juice: A zesty burst to brighten up the filling and complement the creamy elements.
Fresh Cilantro: Offers a fresh, herbal lift that keeps every bite vibrant and satisfying.
Egg Roll Wrappers: The crisp, golden exterior that transforms street corn flavors into finger food perfection.
Vegetable Oil (for frying): Canola or vegetable oil keeps things light and ensures a satisfyingly crispy crunch.

How to Make Crispy Elote Egg Rolls

Step 1: Mix the Elote Filling

Begin by grabbing a medium mixing bowl and adding in your corn kernels, cotija cheese, mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, salt, pepper, lime juice, and chopped fresh cilantro. Stir everything together until all the ingredients are beautifully combined and the mixture looks creamy and speckled with herbs and spices. This is the soul of your Crispy Elote Egg Rolls—the vibrant, flavorful filling that will have everyone swooning.

Step 2: Assemble the Egg Rolls

Now, it’s time for the fun part: assembling! Place an egg roll wrapper on a clean surface with a corner pointing toward you (so it resembles a diamond). Spoon 2–3 tablespoons of the elote mixture onto the center. Fold the bottom corner up over the filling, then fold in the two sides snugly. Roll it up tightly, sealing the final corner with just a bit of water. Repeat until you’ve transformed all the filling into neat, ready-to-fry bundles—this step honestly feels like wrapping up tiny flavor presents.

Step 3: Fry to Crispy Perfection

Pour about 2 inches of vegetable oil into a deep skillet, pot, or fryer and heat it to 350°F (175°C). Working in batches, carefully add your assembled egg rolls and fry for 3–4 minutes, turning them gently, until each side is deeply golden and audibly crisp. Use a slotted spoon to transfer them to a paper towel–lined plate to drain off any excess oil. You’ll be amazed at how golden and tempting these Crispy Elote Egg Rolls look fresh from the oil!

How to Serve Crispy Elote Egg Rolls

Garnishes

Serve your Crispy Elote Egg Rolls hot and finish with a sprinkle of extra cotija cheese, a dusting of chili powder, and a generous shower of chopped cilantro right before serving. For even more flavor, drizzle with a little lime juice or a creamy chipotle sauce. These garnishes not only look beautiful but also amplify all those classic street corn flavors you love!

Side Dishes

You can turn these Crispy Elote Egg Rolls into a meal or an irresistible party spread by pairing them with tangy guacamole, fresh pico de gallo, or a zippy cabbage slaw. They’re also fabulous alongside Mexican rice, refried beans, or even a simple mixed greens salad to balance their cheesy richness.

Creative Ways to Present

Get playful with your presentation! Stack the egg rolls on a platter with small ramekins of dipping sauces (think chipotle mayo and cool crema). For a fun twist, slice each egg roll on a diagonal and arrange like sushi on a wooden board, or create a street-food vibe by serving them in paper cones lined with parchment. However you plate them, the bright kernels and crispy exterior of your Crispy Elote Egg Rolls always steal the show.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let your Crispy Elote Egg Rolls cool completely. Place them in an airtight container with a piece of paper towel between layers to keep them crisp, and store in the refrigerator for up to 3 days. They reheat beautifully and make an effortless snack!

Freezing

To freeze, assemble the egg rolls but don’t fry them. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for up to 3 months. When you’re ready, fry straight from frozen (add an extra minute or two to the cooking time), and enjoy that same irresistible crunch.

Reheating

For best results, reheat refrigerated or frozen Crispy Elote Egg Rolls in a 350°F oven or air fryer for 8-10 minutes, flipping halfway through. This revives the golden, shatteringly crisp texture—much better than microwaving, which can turn them soggy.

FAQs

Can I bake these instead of frying?

Absolutely! Arrange the assembled egg rolls on a parchment-lined baking sheet, lightly brush them with oil, and bake at 425°F for about 15–18 minutes, flipping halfway, until golden and crisp. Baking is a great lighter option that still delivers on crunch.

What dipping sauces go well with Crispy Elote Egg Rolls?

These egg rolls are wonderful with everything from classic sour cream or salsa to a creamy chipotle mayo. Avocado crema or a spicy ranch dip also brings out the street corn flavors even more!

Can I make Crispy Elote Egg Rolls ahead of time?

You sure can! Assemble the egg rolls up to a day in advance and store them covered in the fridge. Fry or bake them just before serving. Or, as described above, freeze them fully assembled and cook straight from the freezer.

Is there a substitute for cotija cheese?

If you can’t find cotija, try crumbled feta or even grated parmesan for a salty, nutty punch that mimics the traditional tanginess. Your Crispy Elote Egg Rolls will still taste delicious.

Can I add extra veggies or protein?

Definitely! Diced jalapeños, red bell pepper, or scallions are amazing for added crunch and color. If you want to make them heartier, fold in some shredded cooked chicken or black beans for a protein boost.

Final Thoughts

Crispy Elote Egg Rolls are truly a joyous mashup—crunchy, creamy, and full of vibrant flavors that are impossible to resist. If tacos and egg rolls had a cheesy, sweet corn baby, it would be this happy creation. Give them a try and watch them disappear at your next gathering!

Crispy Elote Egg Rolls Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 egg rolls 1x
Diet: Vegetarian

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Description

These Crispy Elote Egg Rolls are a delicious fusion of Mexican street corn flavors wrapped in a crispy egg roll wrapper. Perfect as a flavorful appetizer or snack, these egg rolls are filled with corn, cotija cheese, and a blend of spices, then fried until golden and crunchy.

Ingredients

Scale

Filling:

1 1/2 cups corn kernels (fresh, canned, or thawed from frozen)
1/2 cup cotija cheese (crumbled)
1/4 cup mayonnaise
1 tablespoon sour cream
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro

Additional:

8 egg roll wrappers
Vegetable oil (for frying)

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Instructions

Filling Preparation: In a medium bowl, mix the corn, cotija cheese, mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, salt, pepper, lime juice, and cilantro until well combined.
Wrapping: Place one egg roll wrapper on a clean surface with a corner facing you. Spoon about 2–3 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides and roll up tightly, sealing the top corner with a dab of water. Repeat with remaining wrappers and filling.
Frying: In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes. Drain on a paper towel–lined plate and serve hot.

Notes

For extra flavor, serve with a creamy chipotle dipping sauce or drizzle with hot sauce.
You can also air-fry the egg rolls at 400°F for 10–12 minutes, flipping halfway through.
These can be made ahead and frozen before frying.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Mexican-American