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.
Ingredients
- 12–16 egg roll wrappers
- 1 lb cooked ground beef or turkey
- 1 packet taco seasoning
- 1 cup black beans
- 1 cup corn kernels
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup diced jalapeños (fresh or jarred)
- 1/4 cup diced green onions
- 1/2 cup salsa or pico de gallo
- Oil for frying or cooking spray for baking
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.
Notes
- Can be made ahead and frozen.
- Adjust spice level by using more or fewer jalapeños.
- Serve with sour cream, guacamole, salsa, or chipotle ranch.
- Vegetarian version: skip meat and add extra veggies like mushrooms or zucchini.
Nutrition
- Serving Size: 2 egg rolls
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
