Crispy Nacho Egg Rolls (Print-Friendly Version)
Crispy egg rolls packed with savory nacho-inspired filling—great for parties or easy snacking.
# Ingredients You’ll Need:
→ Filling
01 -
1 pound ground beef
02 -
1 packet taco seasoning mix
03 -
1/2 cup water
04 -
1 cup shredded cheddar cheese
05 -
1/2 cup nacho cheese sauce
06 -
1/2 cup canned black beans, drained
07 -
1/2 cup canned corn, drained (optional)
→ Assembly and Cooking
08 -
12 egg roll wrappers
09 -
Vegetable oil, for frying
# How to Make It:
01 -
In a skillet over medium heat, cook the ground beef until fully browned. Drain the excess fat.
02 -
Stir in taco seasoning and water, simmer over medium heat for 5 minutes, until mixture thickens. Remove from heat and let cool slightly.
03 -
In a large mixing bowl, combine the cooked beef, shredded cheddar cheese, nacho cheese sauce, black beans, and corn if using. Mix thoroughly.
04 -
Place an egg roll wrapper on a clean work surface with a corner pointing toward you.
05 -
Spoon 2 to 3 tablespoons of filling onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in both sides and roll tightly. Seal the edge with a small amount of water.
06 -
Continue assembling the remaining egg rolls using the filling and wrappers.
07 -
Pour about 1 inch of vegetable oil into a deep skillet and heat to 350°F over medium-high heat.
08 -
Working in batches, fry 3 to 4 egg rolls at a time for 2 to 3 minutes per side, or until golden and crisp. Transfer to a plate lined with paper towels to drain excess oil.
09 -
Serve hot with sour cream, salsa, or guacamole on the side for dipping.
# Extra Suggestions:
01 -
Ensure oil reaches 350°F for best crispiness and even frying. If preparing ahead, reheat egg rolls in an oven for optimal texture.