Cheesy Corn Choil Egg Rolls
Spice Is Life
Cheesy Corn Choil Egg Rolls
Spice is Life
12 egg rolls
30 minutes
25 minutes
Fusion
Appetizer
Crispy on the outside, creamy and spicy inside. Built for parties, game day, or a bold appetizer to share, with Spice is Life Choil running through the filling.
Ingredients
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- 1 small sweet onion, finely diced
- 1 can corn, drained
- 1 tbsp olive oil
- 2 tbsp Kewpie mayo
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp Tajin
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 fresh jalapeno, finely diced
- 8 oz whipped cream cheese
- 8 oz shredded cheese, Cheddar Jack recommended
- 4 tbsp Spice is Life Choil
- Zest of 1 lime
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- Egg roll wrappers
- Water or egg wash, for sealing
- Avocado oil, for frying
Directions
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- Heat the olive oil in a large saute pan over high heat. Add the diced sweet onion and saute until softened and lightly caramelized.
- Add the drained corn and saute 2 to 3 minutes.
- Reduce the heat to medium-low. Stir in the Kewpie mayo, salt, pepper, Tajin, granulated garlic, and granulated onion. Cook 1 to 2 minutes until evenly coated.
- Transfer the mixture to a mixing bowl and let cool 5 minutes.
- Add the jalapeno, shredded cheese, whipped cream cheese, Choil, and lime zest. Mix until fully combined and evenly distributed.
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- Place an egg roll wrapper in a diamond orientation. Add 2 heaping tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with water or egg wash.
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- Heat the avocado oil in a Dutch oven to 350 to 375F.
- Fry the egg rolls 5 to 7 minutes, until golden brown.
- Remove and rest 1 minute, then return to the oil for 30 to 60 seconds for a crispy double fry.
- Drain and serve hot.