Name: Crispy And Cheesy Elote Egg Rolls With Avocado Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 2 cups corn kernels (fresh or thawed from frozen); ½ cup cotija or feta cheese, crumbled; 3 tablespoons mayonnaise or Mexican crema; 1 teaspoon fresh lime juice; Pinch of chili powder or smoked paprika; Salt and pepper to taste; 8 egg roll wrappers; Cooking oil for frying (vegetable, canola, or avocado oil); 1 ripe avocado, peeled and pitted; ¼ cup Greek yogurt or sour cream; 1–2 tablespoons fresh lime juice; 2 tablespoons chopped fresh cilantro; Salt and pepper to taste; Optional: jalapeño slice or pinch of garlic

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Here’s a playful and flavorful appetizer I absolutely adore—crispy egg rolls filled with cheesy elote (Mexican street corn) that pair perfectly with creamy avocado dipping sauce.

Why You’ll Love This Recipe

I love how the crunch of the fried egg roll wrapper meets the creamy, cheesy sweetness of elote filling. Each bite is packed with bold corn flavor, melty cheese, and a hint of spice. The avocado sauce adds brightness and richness that balances everything perfectly. It feels fun, shareable, and unexpectedly sophisticated for such a simple concept.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups fresh or frozen corn kernels (if frozen, thawed and drained)
½ cup cotija or feta cheese, crumbled
3 tablespoons mayonnaise (or Mexican crema for extra tang)
1 teaspoon fresh lime juice
Pinch of chili powder or smoked paprika
Salt and pepper, to taste
8 egg roll wrappers
Cooking oil for frying (vegetable, canola, or avocado oil)

For the Avocado Sauce

1 ripe avocado, peeled and pitted
¼ cup Greek yogurt or sour cream
1–2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste
Optional: Jalapeño slice or pinch of garlic for spice

Directions

I combine corn with mayonnaise, cheese, lime juice, chili powder, salt, and pepper in a bowl until everything is well mixed and creamy.
I lay an egg roll wrapper on a clean surface with one corner pointing toward me. I spoon about 2 tablespoons of filling in the center, then fold the corner closest to me over the filling. I fold in the two side corners and roll up tightly, sealing the edge with a dab of water or beaten egg. I repeat with remaining wrappers and filling.
I heat about ¼ inch of oil in a heavy skillet over medium heat until shimmering. I fry the egg rolls seam-side down in batches, turning occasionally, until golden brown all around—about 2–3 minutes per side. I transfer to paper towels to drain.
While the egg rolls fry, I make the avocado sauce: I puree avocado, yogurt, lime juice, cilantro, salt, and pepper (and jalapeño or garlic if using) in a blender or by hand until smooth and vibrant. I taste and adjust seasoning.
I serve the crispy elote egg rolls with avocado sauce alongside for dipping.

Servings And Timing

Servings: I typically make 8 egg rolls, serving 4 as an appetizer or 2–3 as a snack
Prep time: about 15 minutes (for filling and wrapping)
Cook time: around 10 minutes total (frying in batches)
Total time: roughly 25 minutes

Variations

I sometimes mix in chopped jalapeños or pickled peppers into the corn filling for extra heat.
I swap cotija for shredded Monterey Jack or Pepper Jack for a melty twist.
I’ve baked the egg rolls at 400°F for about 15–18 minutes (flipping halfway) as a lighter version.
I add chopped cilantro or green onion to the filling for freshness.
I serve the avocado sauce thinned with a splash of water or lime juice if I want it drizzled rather than dipped.

Storage/Reheating

These egg rolls are best eaten fresh and crispy—but I store any cooled leftovers in an airtight container in the fridge for up to 1 day. To reheat, I gently bake them in a 350°F oven for about 8–10 minutes until crisp. The avocado sauce can be made ahead and stored up to 2 days refrigerated; I give it a quick stir before serving.

Crispy And Cheesy Elote Egg Rolls With Avocado Sauce

FAQs

Can I Use Frozen Corn If Fresh Isn’t Available?

Yes—I thaw and drain it thoroughly before mixing so it doesn’t make the filling watery.

How Do I Prevent Egg Rolls From Breaking?

I make sure the wrappers aren’t overfilled and seal each roll securely with water or egg white. Fry at shimmering—not smoking—oil temperature to avoid sogginess.

Can I Air‑Fry These Instead Of Frying In Oil?

Definitely—air-fry at 375°F for 10–12 minutes, turning halfway, until golden and crispy. The texture is slightly different but still delicious.

Is There A Dairy‑Free Option For The Sauce?

Yes—I often replace Greek yogurt with vegan yogurt or blended silken tofu and skip cotija in the filling or use a dairy-free cheese alternative.

Can I Make These Ahead Of Time?

I assemble the filled egg rolls but keep them chilled un-fried until ready to cook, which helps maintain crispness when frying. Any leftover avocado sauce I store separately and add just before serving.

Conclusion

I absolutely love making these crispy and cheesy elote egg rolls with avocado sauce—they’re bold, fun, and surprisingly flavorful. The contrast of crunchy shell, creamy corn filling, and tangy avocado dip makes them addictive. Whether for a party or a snack craving, they always feel like a celebration. I hope you enjoy making and sharing them as much as I do!