Nacho Egg Rolls (Print version)
Crispy egg rolls packed with seasoned beef, melted cheese, and jalapeños. A perfect game day snack or quick appetizer.
# Ingredients:
For the filling
01 -
1 lb (450 g) ground beef
02 -
1/2 cup diced yellow onion
03 -
1 tbsp taco seasoning
04 -
2 tbsp water
05 -
1 cup shredded sharp cheddar cheese
06 -
1/2 cup prepared nacho cheese sauce
07 -
1/2 cup diced tomatoes, drained
08 -
1/4 cup pickled jalapeño slices, chopped
09 -
Salt and black pepper to taste
For wrapping and frying
10 -
12 egg roll wrappers
11 -
1 quart (1 L) vegetable oil, for frying
12 -
Water, for sealing wrappers
# Instructions:
01 -
Cook the ground beef and onion in a large skillet over medium heat, breaking up the meat, until fully browned and no pink remains. Drain the fat thoroughly.
02 -
Stir in the taco seasoning and water. Simmer for 2 minutes until the liquid evaporates and the spices are fragrant. Remove from heat and let cool slightly.
03 -
Fold in the cheddar cheese, nacho cheese sauce, drained tomatoes, and chopped jalapeños. Season with salt and pepper. Spread the mixture on a plate and cool to room temperature.
04 -
Lay a wrapper with a corner facing you. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, fold in the sides, and roll tightly toward the top corner. Seal the edge with water.
05 -
Heat the vegetable oil to 350°F in a deep skillet or Dutch oven. Fry the egg rolls in batches, turning occasionally, until deep golden brown and blistered, 3 to 4 minutes.
06 -
Transfer the cooked rolls to a wire rack to stay crisp. Serve warm with salsa, sour cream, or extra nacho cheese sauce.
# Good to know:
01 -
Let the filling cool to room temperature before wrapping so the wrappers stay crisp.
02 -
Do not overfill the wrappers or they may burst during frying.