These Crispy Nacho Egg Rolls are a playful twist on traditional nachos—flavor-packed ingredients nestled in a crunchy egg roll shell, baked or fried until golden. I love them as an appetizer or party snack that’s easy to eat with your hands and totally addictive.

Why I’ll Love This Recipe

I fell in love with this recipe because it combines all the best parts of nachos—cheesy, crunchy, spicy—into a neat, portable package. The flavors get even better after the egg rolls rest a bit, so they’re perfect for making ahead for events or game nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg roll wrappers
Cooked ground beef (or turkey)
Taco seasoning
Black beans
Corn kernels
Shredded cheese (cheddar or Mexican blend)
Diced jalapeños (fresh or jarred)
Diced green onions (scallions)
Salsa or pico de gallo
Oil for frying or cooking spray for baking

Directions

Prep Filling – I brown the ground meat in a skillet, drain excess fat, then stir in taco seasoning along with black beans and corn.
Assemble Egg Rolls – I lay out a wrapper diagonally, spoon in the filling, top with cheese, jalapeños, green onions, and a bit of salsa or pico. I fold in the sides and roll tightly.
Cook – I can either fry them in hot oil (about 350 °F/180 °C until golden, around 2 minutes per side) or bake them on a sprayed sheet at 400 °F/200 °C for 15–18 minutes, flipping halfway, until crispy.
Serve – I let them rest for a couple of minutes, then slice in half or serve whole with sour cream, guacamole, or extra salsa.

Servings and Timing

Servings: Makes about 12–16 egg rolls, serving 6–8 people (2 per person).
Prep time: 15 minutes
Cook time: 15 minutes (frying) or 18 minutes (baking)
Total time: ~30–35 minutes

Variations

Swap the meat for shredded chicken mixed with barbecue sauce for a smoky twist.
Use refried beans instead of black beans for a creamier texture.
Add diced bell peppers or chopped fresh cilantro for extra color and freshness.
Make them vegetarian by skipping meat and adding extra veggies like zucchini or mushrooms.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: I flash-freeze cooled egg rolls laid flat on a tray, then store them in a freezer bag for up to 2 months.
Reheating: I reheat from the fridge by baking at 375 °F (190 °C) for 10–12 minutes or from frozen at 400 °F (200 °C) for about 18–20 minutes, flipping once.

FAQs

1. Can I bake these instead of frying?

Absolutely—I bake them at 400 °F (200 °C) on a sprayed baking sheet, flipping halfway, until both sides are golden and crispy.

2. Can I prepare them ahead of time?

Yes—I assemble them, cover, and refrigerate for a few hours before cooking. I also freeze finished egg rolls and reheat when ready.

3. What dipping sauces go well with them?

I love sour cream, guacamole, salsa, queso dip, and even chipotle ranch for dipping.

4. Can I make them gluten-free?

Definitely—I swap regular egg roll wrappers with gluten-free versions or use won ton wrappers certified gluten-free.

5. How spicy are they?

That depends on the jalapeños and seasoning I use. I control the heat—use mild or omit peppers if I want a gentler flavor, or add hot sauce or extra jalapeños for a kick.

Conclusion

I always reach for these Crispy Nacho Egg Rolls when I want something familiar with a fun twist. They’re easy to whip up, crowd-pleasing, and versatile enough for make-ahead prep or entertaining. I hope they bring that perfect crunch and cheesy nacho flavor to your table!

Crispy Nacho Egg Rolls

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–35 minutes
Yield: 12–16 egg rolls (serves 6–8)
Category: Appetizer
Method: Frying or Baking
Cuisine: Fusion
Diet: Halal

Print Recipe

Description

These Crispy Nacho Egg Rolls are a fun twist on nachos—stuffed with cheesy, spicy goodness and wrapped in a crunchy shell. Perfect for parties or game day snacks.

Instructions

In a skillet, brown the ground meat over medium heat. Drain excess fat and stir in taco seasoning, black beans, and corn. Cook for 2–3 minutes.
Lay an egg roll wrapper diagonally. Spoon filling in the center, top with cheese, jalapeños, green onions, and a bit of salsa or pico.
Fold in the sides and roll tightly, sealing the edge with water.
For frying: heat oil to 350°F (180°C) and fry rolls for about 2 minutes per side or until golden brown.
For baking: place rolls on a sprayed baking sheet and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
Let rest for a few minutes before serving. Serve whole or sliced with dipping sauces.