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Spicy Mexican Egg Rolls


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Spicy Mexican Egg Rolls


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Spicy Mexican Egg Rolls


  • Prep Time : 15 min
  • Cook Time : 12 min
  • Ready Time : 27 min


10 egg rolls


  • 2 russet potatoes, peeled and diced
  • ¼ cup ricotta cheese
  • 3 tablespoons whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ cup shredded Mexican-blend cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon onion powder
  • 1 to 2 tablespoons Mexican hot sauce, to taste
  • 10 egg roll wrappers, thawed
  • Canola oil for frying
  • ½ cup sour cream
  • Zest and juice of 1 lime
  • 3 tablespoons chopped fresh cilantro


In a medium pot, cover potatoes with cold water, and bring to a boil over medium-high heat.   Simmer, covered until tender, about 15 minutes. Drain well, and transfer to a large bowl. Add ricotta, milk, butter, and olive oil. Mash with a potato masher until only a few chunks remain, and mixture is creamy. Stir in cheese, salt, cumin, chili powder, onion powder, and hot sauce; set aside.

Lay out egg roll wrappers on a large work surface. Place ¼ cup filling in the center of each wrapper. Working with one wrapper at a time, brush the edges lightly with water. Position the wrapper so that one point (corner) is closest to you. Fold that corner up just enough to cover the filling. Fold each side over to meet in the middle and roll up from the bottom. Brush final corner with water, and press lightly to seal.

Line a sheet pan with two layers of paper towels.  Heat ¼-inch oil in a large skillet over medium to medium-low heat. Working in batches, fry egg rolls until golden brown and crispy on all sides, using tongs to turn them so they brown evenly, about 3 to 4 minutes. Drain on the prepared pan.
In a small bowl, combine sour cream, lime zest, lime juice, cilantro, and more hot sauce if desired.
To serve, smear a heaping tablespoon of sauce on an appetizer plate. Cut egg roll in half and place both halves in the center. Can also be served on a large platter with the dipping sauce in a small

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




5 Responses to Spicy Mexican Egg Rolls

  1. avatar says: ItaAriela

    This looks yummy! I wonder what I can subsitute for the mexican blend of cheese here in Israel.

  2. Just shredded mozz is fine too or an equal mix of shredded mozz and shredded cheddar

  3. avatar says: ItaAriela

    Great! I cant’ wait to try it.

  4. avatar says: shulamuna

    WHere do you find egg roll wrappers in Israel? I’ve never seen such an animal.

    • I am so sorry I created this recipe before I made aliyah! I haven’t seen them here… :-(

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