Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Nacho Egg Rolls Recipe

Crispy Nacho Egg Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 118 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 10 egg rolls 1x
  • Category: Appetizers
  • Method: Frying
  • Cuisine: American-Mexican Fusion
  • Diet: Halal

Description

Crispy Nacho Egg Rolls combine the bold, zesty flavors of loaded nachos with the irresistible crunch of golden-fried egg rolls. Perfect for parties, game days, or anytime you crave a savory snack, these handheld appetizers are stuffed with seasoned ground beef, melty cheese, black beans, and jalapeños, then wrapped and fried to crispy perfection. Serve them with your favorite salsa, guacamole, or sour cream for an irresistibly satisfying treat.

Ingredients

Units Scale

For the Filling

  • 1/2 pound ground beef
  • 1 tablespoon taco seasoning
  • 1/2 cup canned black beans, rinsed and drained
  • 1/3 cup canned corn, drained
  • 1/4 cup pickled jalapeños, chopped (optional)
  • 3/4 cup shredded cheddar cheese (or Mexican blend)
  • 1/4 cup chopped red onion

For the Assembly

  • 10 egg roll wrappers
  • 1 egg, beaten (for sealing)

For Frying

  • Vegetable oil, for frying (about 3 cups, or as needed for frying)

For Serving (Optional)

  • Salsa
  • Guacamole
  • Sour cream

Instructions

  1. Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned, about 4-5 minutes. Drain any excess fat, then stir in the taco seasoning along with 2 tablespoons of water. Simmer for 1-2 minutes until the beef is evenly coated and the liquid is absorbed. Add the black beans, corn, jalapeños (if using), red onion, and shredded cheese. Mix thoroughly and remove from heat; let the mixture cool slightly.
  2. Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with a corner pointed toward you. Spoon about 2-3 tablespoons of filling onto the wrapper, just below the center. Fold the bottom corner over the filling, then fold in the sides tightly. Roll up the wrapper, keeping it snug, and brush the top corner with the beaten egg to seal. Repeat with remaining wrappers and filling.
  3. Heat the Oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to check the temperature for best results.
  4. Fry the Egg Rolls: Carefully add a few egg rolls to the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the egg rolls to a paper towel-lined plate to drain.
  5. Serve: Serve the crispy nacho egg rolls hot with your preferred dips, like salsa, guacamole, or sour cream.

Notes

  • You can swap ground beef for ground turkey or plant-based meat for a lighter or vegetarian version.
  • Don’t overfill the egg rolls to avoid bursting during frying.
  • If you prefer baking, brush the egg rolls lightly with oil and bake at 400°F (200°C) for 15-18 minutes, turning halfway through, until golden and crisp.
  • Add extra toppings or ingredients like chopped olives, green onions, or diced tomatoes for more variety.
  • Leftover rolls can be reheated in the oven or air fryer for added crispiness.

Nutrition

  • Serving Size: 1 egg roll
  • Calories: 165
  • Sugar: 1g
  • Sodium: 290mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 23mg

Find it online: https://newsvks.com/crispy-nacho-egg-rolls-recipe/