Print

Crispy Taco Egg Rolls with Cheesy Beef Filling

crispy taco egg rolls - featured image
Print Recipe

These crispy taco egg rolls combine seasoned beef, melted cheese, and crunchy egg roll wrappers for a quick and delicious game day snack that’s perfect for sharing.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet (about 1 oz) taco seasoning mix
  • 1/2 cup water
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup canned diced green chilies (optional)
  • 12 egg roll wrappers
  • 1 egg, beaten
  • Vegetable or canola oil, about 2 cups for frying

Instructions

  1. Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Cook, breaking up the meat, until browned and no pink remains, about 6-8 minutes. Drain excess grease if needed.
  2. Stir in minced garlic and taco seasoning mix. Pour in 1/2 cup water and simmer until liquid reduces and thickens, about 3-4 minutes, creating a moist but not soupy mixture.
  3. Remove from heat and fold in shredded cheddar cheese and diced green chilies if using. The heat will melt the cheese.
  4. Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon 2-3 tablespoons of filling near the corner closest to you.
  5. Fold the corner over the filling, then fold in the two side corners snugly. Roll tightly toward the far corner. Brush the edge with beaten egg to seal. Repeat with remaining wrappers and filling.
  6. Pour about 2 inches of oil into a deep frying pan or pot. Heat over medium heat to about 350°F. Test oil by dropping a small piece of wrapper; it should sizzle immediately.
  7. Carefully place 3-4 egg rolls in the oil, avoiding overcrowding. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with tongs and drain on paper towels.
  8. Let cool slightly before serving with dipping sauces like salsa, guacamole, or sour cream.

Notes

Do not overfill wrappers to prevent bursting. Keep oil temperature between 340°F and 360°F for best frying results. For a lighter version, bake at 425°F for 15-18 minutes, flipping halfway. Store leftovers in an airtight container in the fridge up to 3 days and re-crisp in the oven at 375°F for 8-10 minutes.

Nutrition

Keywords: taco egg rolls, cheesy beef egg rolls, game day snacks, crispy egg rolls, appetizer, finger food

Find it online: https://tempotaste.com/crispy-taco-egg-rolls-with-cheesy-beef-filling-easy-recipe-for-game-day-snacks/