Here’s a simple, crowd-pleasing Nacho Egg Rolls recipe 🌮🥚
Ingredients (makes ~10–12)
- 10–12 egg roll wrappers
- 1 cup cooked ground beef or shredded chicken (seasoned with taco seasoning)
- 1 cup shredded Mexican-blend cheese (or cheddar + Monterey Jack)
- ½ cup black beans (rinsed, drained)
- ½ cup corn (optional)
- ¼ cup diced jalapeños (optional)
- ¼ cup diced red onion
- ¼ cup salsa (thick, not watery)
- Oil for frying or cooking spray for baking/air-frying
Instructions
- Make the filling
In a bowl, mix meat, cheese, beans, corn, jalapeños, onion, and salsa. - Assemble egg rolls
- Lay wrapper flat (diamond shape).
- Spoon 2–3 tbsp filling in the center.
- Fold bottom corner up, sides in, then roll tightly.
- Seal edge with a little water.
- Cook (choose one):
Fry:- Heat oil to 350°F (175°C).
- Fry 2–3 minutes, turning, until golden brown.
- Drain on paper towels.
Bake:
- Bake at 400°F (205°C) for 12–15 minutes, flipping halfway.
Air Fry:
- 375°F (190°C) for 8–10 minutes, turning once.
Dipping Sauces (highly recommended)
- Queso
- Sour cream or chipotle mayo
- Guacamole
- Salsa or pico de gallo
Tips
- Keep fillings dry to avoid soggy rolls
- Don’t overfill
- Shred your own cheese for better melting
- Freeze uncooked rolls for later (cook from frozen +2–3 minutes)
If you want, I can give you a vegetarian, spicy, or restaurant-style copycat version 😄
