🧀 Crispy Nacho Egg Rolls
Ingredients:
-
1 tbsp olive oil
-
½ lb ground beef or ground turkey
-
1 packet taco seasoning (or 1 tbsp homemade taco spice)
-
½ cup water
-
1 cup shredded cheddar or Mexican blend cheese
-
½ cup black beans (rinsed & drained)
-
½ cup corn (optional)
-
¼ cup diced tomatoes or salsa
-
2 tbsp chopped green onions or jalapeños (optional, for heat)
-
Egg roll wrappers (found in refrigerated produce section)
-
Small bowl of water (for sealing wrappers)
-
Oil for frying (vegetable, canola, or avocado oil)
Instructions:
-
Cook the Filling:
-
In a skillet over medium heat, heat olive oil and cook ground beef until browned.
-
Drain excess fat. Add taco seasoning and water, stir, and simmer until thickened.
-
Let it cool slightly, then stir in cheese, beans, corn, tomatoes/salsa, and green onions/jalapeños if using.
-
-
Wrap the Rolls:
-
Lay an egg roll wrapper in a diamond shape. Spoon 2–3 tablespoons of the filling onto the lower third.
-
Fold the bottom corner over the filling, then fold in the sides.
-
Roll tightly upward, sealing the top corner with a little water.
-
-
Fry or Bake:
-
Frying: Heat oil (350°F/175°C) in a deep pan. Fry egg rolls in batches until golden brown and crispy (about 2–3 minutes per side). Drain on paper towels.
-
Baking: Preheat oven to 400°F (200°C). Place rolls on a baking sheet, spray with cooking spray, and bake for 15–20 minutes, flipping halfway, until golden.
-
-
Serve with:
-
Sour cream, guacamole, queso, or spicy salsa for dipping.
-
🔄 Variations:
-
Swap meat for plant-based crumbles or refried beans for a vegetarian version.
-
Add pickled jalapeños for a kick.
-
Mix in crushed tortilla chips inside for a crunchier filling!
Would you like a printable version or a video tutorial to go with it?
