Taco Egg Rolls are a delicious fusion of two favorites – tacos and egg rolls. The seasoned ground beef, mixed with onions, bell peppers, and salsa, is wrapped in a crispy egg roll wrapper, giving you the satisfying crunch of an egg roll with the bold flavors of a taco. These egg rolls are perfect for a party, a fun family snack, or even as a twist on Taco Tuesday. They’re easy to make, and the combination of melty cheese and taco filling wrapped in a golden, fried shell is sure to be a hit!
Taco Egg Rolls are the ultimate fusion snack, combining the delicious flavors of a classic taco with the crispy, crunchy texture of an egg roll. This unique combination makes for a perfect appetizer or party snack, satisfying taco lovers and egg roll fans alike. With a seasoned beef filling, melty cheese, and a golden, fried shell, Taco Egg Rolls are an irresistible treat.
Let’s dive into the ingredients that make this dish so flavorful and fun to prepare.
INGREDIENTS
- Ground Beef: The base of the taco filling, providing a hearty, savory component. You can also swap this out for ground turkey or chicken for a lighter option.
- White Onion: Finely chopped onion adds a layer of sweetness and texture to the taco filling, balancing the spices.
- Green Bell Pepper: Diced green bell pepper adds a mild crunch and fresh flavor, enhancing the taco filling.
- Taco Seasoning: A packet of taco seasoning brings the classic taco flavor, with its mix of chili powder, cumin, paprika, and other spices.
- Salsa: A bit of salsa adds moisture and a tangy, slightly spicy kick to the beef mixture.
- Colby Jack Cheese: Shredded Colby Jack melts beautifully inside the egg roll, giving each bite a cheesy, gooey texture.
- Egg Roll Wrappers: The crispy, crunchy outer layer that holds all the taco goodness together. These wrappers fry up to a golden brown, making the egg rolls irresistible.
- Canola or Vegetable Oil: Essential for frying, ensuring the egg rolls turn out crispy and golden on the outside.
INSTRUCTIONS
- Step 1:
- Heat a large skillet over medium-high heat. Add the ground beef and chopped white onion, breaking up the beef as it cooks. Stir occasionally for about 7 minutes, or until the beef is browned and fully cooked through.
- Step 2:
- Add the diced green bell pepper, taco seasoning, salsa, and a bit of water to the skillet. Stir everything together and cook for a few more minutes, until the water has evaporated and the mixture is well combined.
- Step 3:
- Remove the beef mixture from heat and let it cool slightly. This makes it easier to work with when assembling the egg rolls.
- Step 4:
- Lay an egg roll wrapper on a clean work surface. Place 2 tablespoons of the cooled beef mixture and 2 tablespoons of shredded Colby Jack cheese about ½ inch from the bottom corner of the wrapper.
- Step 5:
- Fold the bottom corner of the wrapper over the filling. Wet the left and right corners with water, then fold them toward the center. Roll the wrapper tightly around the filling, sealing the top corner with a bit of water to ensure it stays closed. Repeat with the remaining egg rolls.
- Step 6:
- In a deep skillet or Dutch oven, heat 1 inch of oil to 350°F (175°C). Carefully fry the egg rolls in batches for 2-3 minutes per side, or until they are golden brown and crispy. Turn them as needed for even cooking.
- Step 7:
- Remove the fried egg rolls from the oil and set them on a paper towel-lined plate to drain excess oil. Serve the Taco Egg Rolls hot with your favorite dipping sauce.
Serving and Storage Tips
- Serving: Taco Egg Rolls are best served hot and crispy, straight out of the fryer. Pair them with a variety of dipping sauces, such as salsa, sour cream, guacamole, or a spicy queso dip. These egg rolls also make a fun addition to taco night or a great appetizer for parties and gatherings.
- Storage: If you have leftovers, store the cooled egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat and retain their crispy texture, place them in a 350°F (175°C) oven for about 10 minutes.
- Freezing: To freeze Taco Egg Rolls, assemble and fry them as directed, then allow them to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. When ready to eat, reheat the frozen egg rolls in a 375°F (190°C) oven for about 15-20 minutes until hot and crispy.
Helpful Notes
- Protein Variations: You can swap out the ground beef for ground turkey, chicken, or even a plant-based protein for a lighter or vegetarian option.
- Add Some Heat: For a spicier twist, try adding chopped jalapeños or a sprinkle of cayenne pepper to the beef mixture. You can also use pepper jack cheese instead of Colby Jack for an extra kick.
- Make-Ahead Tip: You can prepare the beef mixture ahead of time and store it in the fridge until you’re ready to assemble and fry the egg rolls. This makes it easier to prepare them quickly when entertaining guests.
Tips from well-known chefs
- Chef Maria recommends adding a dollop of refried beans inside each egg roll for an extra layer of flavor and texture.
- Chef Daniel suggests using a brush of egg wash on the egg roll wrapper for an even crispier shell when frying.
- Chef Lina advises serving these egg rolls with a drizzle of hot sauce or a sprinkle of fresh cilantro for a burst of freshness and heat.