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
Scale
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
