Nacho Egg Rolls Recipe
If you love the vibrant flavors of Tex-Mex and crave a crispy, hand-held snack, Nacho Egg Rolls are about to become your new favorite treat! Imagine all the best parts of nachos—savory seasoned beef, melty cheddar, zesty beans, and a bit of jalapeño heat—bundled up in a golden, crunchy wrapper. These Nacho Egg Rolls are the ultimate party appetizer, perfect for game days, family nights, or anytime you need a fun twist on classic comfort food. They’re easy to make, endlessly customizable, and absolutely irresistible with your favorite dips.
Ingredients You’ll Need
The beauty of Nacho Egg Rolls lies in the simplicity of their ingredients—each one plays a crucial role in building layers of flavor, satisfying texture, and eye-catching color. Here’s what you’ll need, plus a few tips to make them even better:
- Ground beef: The hearty, savory base of your filling—try to use lean beef for less grease.
- Taco seasoning: Packs in that signature Tex-Mex flavor with zero fuss.
- Water: Helps blend the seasoning evenly into the meat for juicy, flavorful bites.
- Shredded cheddar cheese: Melts beautifully and adds that gooey, cheesy pull everyone loves.
- Canned black beans (drained and rinsed): Offer a creamy, earthy contrast and a little extra protein.
- Diced tomatoes (drained): Bring freshness and a touch of tang—draining is key to avoid sogginess.
- Chopped green onions: Add a pop of color and mild oniony bite.
- Pickled jalapeños (optional): For those who like a gentle kick, these add zesty heat and flavor.
- Egg roll wrappers: The crispy vessel that holds all the goodness together—find them in the refrigerated section.
- Vegetable oil for frying: Neutral and high-heat safe, perfect for getting that classic golden crunch.
- Sour cream, salsa, or guacamole for serving: Dipping sauces take these Nacho Egg Rolls from tasty to truly over-the-top delicious.
How to Make Nacho Egg Rolls
Step 1: Cook the Beef
Start by browning the ground beef in a skillet over medium heat. Break it up with a spatula as it cooks, ensuring it’s fully browned and crumbly. Once there’s no pink left, drain off any excess fat—this keeps your Nacho Egg Rolls from getting greasy. Stir in the taco seasoning and water, mixing thoroughly. Let it simmer for 3–4 minutes until the sauce thickens and clings to the meat, then take it off the heat. This step infuses every bite with bold, savory flavor!
Step 2: Mix the Filling
Transfer the seasoned beef to a large mixing bowl. Add the shredded cheddar cheese, black beans, diced tomatoes, chopped green onions, and pickled jalapeños if you like a little spice. Stir everything together until evenly combined—the heat from the beef will start to melt the cheese, making the filling extra tempting. This colorful, chunky mixture is the heart of your Nacho Egg Rolls.
Step 3: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean, dry surface with a corner pointing toward you, diamond-style. Spoon about 2 tablespoons of filling onto the wrapper’s center. Fold the bottom corner up over the filling, then fold in both sides snugly, and roll it up tightly. Seal the final edge with a little water to keep everything snug inside. Repeat with the remaining wrappers and filling—this step is a little therapeutic and goes quickly once you get the rhythm!
Step 4: Fry Until Golden
Heat 1–2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C). To test if it’s hot enough, drop in a tiny piece of wrapper—it should sizzle right away. Fry the egg rolls in batches, turning occasionally, for 2–3 minutes per side or until they’re deeply golden and crisp all over. Drain them on paper towels as you go. The sizzling aroma is a sure sign something delicious is on the way!
Step 5: Serve and Enjoy
Pile your freshly fried Nacho Egg Rolls onto a platter and serve them piping hot with bowls of sour cream, salsa, or guacamole for dunking. Don’t be surprised if they disappear faster than you can say “seconds, please”—they’re that good!
How to Serve Nacho Egg Rolls
Garnishes
For a finishing touch, sprinkle your Nacho Egg Rolls with extra chopped green onions, a shower of fresh cilantro, or even a little extra shredded cheese before serving. A squeeze of lime juice over the top adds brightness and makes the flavors pop. Set out plenty of dipping sauces so everyone can mix and match their favorites!
Side Dishes
Nacho Egg Rolls are the star of any spread, but they pair beautifully with a crisp green salad, Mexican rice, or a bowl of street corn salad. For a party platter, add chips and salsa, fresh veggies, or even mini quesadillas to create a Tex-Mex feast everyone will love.
Creative Ways to Present
Get playful and stack Nacho Egg Rolls in a basket lined with parchment for a casual vibe, or arrange them in a spiral on a big platter with colorful dips in the center. For parties, slice each egg roll in half on the diagonal for easy picking—guests will love the peek at that flavorful filling!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Nacho Egg Rolls cool completely before popping them in an airtight container. Store in the refrigerator for up to three days. They’ll keep their flavor and most of their crunch, especially if you reheat them properly!
Freezing
Nacho Egg Rolls are freezer-friendly! For best results, assemble but don’t fry them. Place the uncooked rolls on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months—just fry or bake from frozen, adding a few extra minutes to the cook time. Perfect for prepping ahead!
Reheating
To recapture that fresh-from-the-fryer crunch, reheat leftover Nacho Egg Rolls in a 350°F (175°C) oven or air fryer for 5–8 minutes, flipping once, until hot and crispy. The microwave works in a pinch, but the wrapper won’t be as crisp—so the oven is your best friend for leftovers.
FAQs
Can I make Nacho Egg Rolls vegetarian?
Absolutely! Swap the ground beef for meatless crumbles or extra black beans and diced bell pepper. The rest of the filling stays the same, and you’ll have a vegetarian-friendly snack that’s just as tasty.
What’s the best way to keep egg rolls crispy?
The key is frying at the right temperature (350°F) and not overcrowding the pan. Drain them well on paper towels and serve while hot. If you need to keep them warm, place them on a wire rack in a low oven until ready to serve.
Can I bake or air fry Nacho Egg Rolls instead of frying?
Yes! For a lighter version, bake at 400°F for 12–15 minutes, flipping halfway, or air fry at 375°F for 8–10 minutes. You’ll still get a nice crunch with less oil.
What dips go best with Nacho Egg Rolls?
Classic sour cream, zesty salsa, and creamy guacamole are always winners. For a fun twist, try chipotle ranch or queso dip—anything that complements those Tex-Mex flavors.
Can I use ground chicken or turkey instead of beef?
Definitely. Both ground chicken and turkey work beautifully in Nacho Egg Rolls—just make sure to season well and cook thoroughly before mixing with the other filling ingredients.
Final Thoughts
Nacho Egg Rolls are the perfect union of comfort food and party snack—crispy, cheesy, and bursting with flavor in every bite. Give them a try at your next gathering or cozy night in, and I promise they’ll disappear in a flash. Happy cooking and even happier snacking!
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Nacho Egg Rolls Recipe
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Diet: Non-Vegetarian
Description
These Nacho Egg Rolls are a crispy, flavorful Tex-Mex appetizer featuring a savory filling of seasoned ground beef, cheddar cheese, black beans, and fresh vegetables wrapped in crispy egg roll wrappers. Perfect as a party snack or appetizer, they are served with sour cream, salsa, or guacamole for a delicious, indulgent bite.
Ingredients
Filling
- 1 pound ground beef
- 1 tablespoon taco seasoning
- ½ cup water
- 1 cup shredded cheddar cheese
- ½ cup canned black beans, drained and rinsed
- ½ cup diced tomatoes, drained
- ¼ cup chopped green onions
- ¼ cup pickled jalapeños (optional)
Egg Rolls
- 12 egg roll wrappers
- Vegetable oil for frying
For Serving
- Sour cream
- Salsa
- Guacamole
Instructions
- Cook the Beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat, then stir in the taco seasoning and water. Simmer for 3–4 minutes until the mixture thickens, then remove from heat.
- Prepare the Filling: In a large bowl, combine the cooked and seasoned beef with shredded cheddar cheese, black beans, diced tomatoes, chopped green onions, and pickled jalapeños if using. Mix well to combine all ingredients evenly.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly and roll up firmly. Seal the edge with a small dab of water. Repeat with the remaining wrappers and filling.
- Heat Oil: Heat 1–2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C), ensuring the oil temperature is steady for frying.
- Fry the Egg Rolls: Fry the egg rolls in batches, cooking each side for 2–3 minutes or until they turn golden brown and crispy. Use tongs to turn them carefully for even cooking.
- Drain and Serve: Remove egg rolls from the oil and drain on paper towels to remove excess oil. Serve warm with sour cream, salsa, or guacamole for dipping.
Notes
- For a lighter alternative, air fry the egg rolls at 375°F for 8–10 minutes or bake at 400°F for 12–15 minutes, flipping halfway through cooking.
- You can substitute ground chicken or turkey instead of ground beef for variation.
- These egg rolls freeze well. Freeze before frying and cook from frozen, adding an extra 2–3 minutes to the cooking time.
- Ensure the oil temperature remains consistent at 350°F to avoid greasy or undercooked egg rolls.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg
