Nacho Egg Rolls

Here’s a crowd-favorite Nacho Egg Rolls recipe—crispy outside, cheesy and spicy inside 🌯🧀

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Nacho Egg Rolls

Ingredients

• 1 lb ground beef (or ground chicken)

• 1 packet taco seasoning

• ½ cup water

• 1 cup shredded cheddar or Mexican-blend cheese

• ½ cup shredded Monterey Jack (optional but great)

• ½ cup black beans, rinsed and drained

• ½ cup corn (optional)

• ¼ cup diced jalapeños (fresh or pickled)

• 2 tbsp diced red onion

• 12–15 egg roll wrappers

• Oil for frying (or cooking spray for baking/air frying)

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Instructions

1. Cook the filling
   Brown ground beef in a skillet over medium heat. Drain excess fat.
   Stir in taco seasoning and water. Simmer until thick. Let cool slightly.

2. Mix
   In a bowl, combine meat, cheeses, beans, corn, jalapeños, and onion.

3. Assemble
   Place 2–3 tbsp filling in the center of an egg roll wrapper.
   Fold bottom over filling, fold in sides, then roll tightly.
   Seal edge with water.

4. Cook

   • Fry: 350°F oil for 2–3 minutes per side until golden

   • Bake: 400°F for 15–18 minutes, flipping halfway

   • Air Fry: 375°F for 8–10 minutes, turning once

5. Serve hot

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Dipping Sauces (highly recommended)

• Nacho cheese sauce

• Salsa or pico de gallo

• Sour cream or chipotle crema

• Jalapeño ranch

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Variations

• Chicken nacho rolls: use shredded rotisserie chicken

• Vegetarian: skip meat, add extra beans + sautéed peppers

• Extra spicy: add cayenne or hot sauce to filling

• Breakfast style: add scrambled eggs and breakfast sausage

Perfect for game day, parties, or late-night cravings 🔥
Want a make-ahead/freezer version or restaurant-copycat style?