If you love the bold, zesty flavors of Tex-Mex and crave something crispy and fun to snack on, this Nacho Egg Rolls Recipe is going to become your new favorite go-to. Imagine juicy, seasoned ground beef mixed with melty cheddar, black beans, tomatoes, and a hint of jalapeño all wrapped in a perfectly crispy egg roll shell — it’s a party in every bite! These irresistible egg rolls are as satisfying as they are easy to make, capturing the spirit of nachos in a handheld delight perfect for sharing or savoring solo.
Ingredients You’ll Need
Gathering your ingredients for this Nacho Egg Rolls Recipe is a breeze, and each one plays a crucial role in balancing texture, flavor, and color to deliver that authentic Tex-Mex experience. From creamy cheese to spicy jalapeños, every element snaps together beautifully.
- 1/2 pound ground beef: The hearty base that brings savory richness to the filling.
- 1 tablespoon taco seasoning: Adds that signature bold and spicy Tex-Mex flavor.
- 1/4 cup water: Helps meld the seasoning with the beef for juiciness.
- 1/2 cup black beans (rinsed and drained): Provides protein and a creamy texture contrast.
- 1/2 cup shredded cheddar or Mexican blend cheese: Melts perfectly to bind the filling and add gooey goodness.
- 1/4 cup diced tomatoes or drained salsa: A fresh, juicy burst of flavor.
- 1/4 cup diced jalapeños (optional): Kicks up the heat for those who like it spicy.
- 8–10 egg roll wrappers: The crispy, golden vessel that holds all the deliciousness inside.
- Vegetable oil for frying: Essential for achieving that perfect crunchy texture.
How to Make Nacho Egg Rolls Recipe
Step 1: Cook the Beef Filling
Start by heating a skillet over medium heat and browning the ground beef until it’s fully cooked, making sure to break it apart as it cooks. Once browned, drain any excess fat to keep things from getting greasy. Stir in the taco seasoning along with water and let everything simmer for a couple of minutes until the mixture thickens slightly and the spices are well absorbed. This step infuses your filling with that unmistakable taco flavor foundation.
Step 2: Add Beans, Cheese, and Veggies
Remove the skillet from the heat and gently fold in the black beans, shredded cheese, diced tomatoes or salsa, and jalapeños if you’re using them. The cheese will start to melt into the warm mixture, creating a creamy texture that perfectly balances the hearty beef and fresh veggies. Let the filling cool slightly so it’s easier to handle when wrapping.
Step 3: Assemble the Egg Rolls
Lay an egg roll wrapper flat on your work surface with one corner pointing toward you. Spoon about two tablespoons of the filling near the center. Fold the bottom corner up over the filling, then bring in the sides, and roll everything tightly toward the top corner. Moisten the last corner with a little water to seal the egg roll shut. Repeat this process with the remaining wrappers and filling, turning your filling into tidy, ready-to-fry parcels of yum.
Step 4: Fry Until Golden and Crispy
Pour vegetable oil into a deep skillet or pot to about one inch in depth and heat it over medium heat until it reaches roughly 350°F (175°C). Carefully fry the egg rolls in batches, cooking each side for 2–3 minutes or until they’re an irresistible golden brown. Once done, transfer them to a paper towel-lined plate to drain off any excess oil. The result is a perfectly crunchy shell enclosing that rich, cheesy filling.
How to Serve Nacho Egg Rolls Recipe
Garnishes
To elevate your Nacho Egg Rolls Recipe to restaurant-worthy levels, pair these crunchy delights with classic Tex-Mex dips like cool, tangy sour cream, creamy guacamole, fresh salsa, or velvety queso. These garnishes add layers of flavor and textures that complement the warmth and spice inside the egg rolls.
Side Dishes
Serve your nacho egg rolls alongside a refreshing side salad or some seasoned rice to round out your meal. Crunchy tortilla chips and a light corn salsa also make fantastic companions, tying into the flavors packed inside the egg rolls while offering a contrast in temperature and texture.
Creative Ways to Present
For a fun twist, slice rolled egg rolls diagonally and arrange them on a platter for easy dipping at parties or family gatherings. You can also stack them in a basket lined with colorful napkins for a casual look, or even serve them on small plates garnished with chopped cilantro and a drizzle of lime crema for that extra pop of color and zing.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from your Nacho Egg Rolls Recipe, store them in an airtight container in the refrigerator for up to three days. To keep them from losing their crunch, place a paper towel in the container to absorb moisture.
Freezing
You can freeze un-fried, assembled egg rolls by placing them on a baking sheet in a single layer and freezing until firm. Then transfer them to a freezer bag or container for up to a month. When you’re ready to cook, fry or bake them straight from frozen — just add a couple more minutes to the cooking time.
Reheating
To reheat leftover egg rolls without sacrificing texture, place them in a preheated oven at 375°F (190°C) for about 10 minutes or until warmed through and crispy again. Avoid microwaving if you want to keep that glorious crunch intact.
FAQs
Can I bake these Nacho Egg Rolls Recipe instead of frying?
Absolutely! Brushing the rolls with a little oil and baking them at 425°F (220°C) for 15–18 minutes, turning once halfway, will yield crispy and delicious egg rolls with far less mess.
Can I make these vegetarian?
Yes, you can swap the ground beef for extra black beans, corn, or sautéed veggies like bell peppers and onions to keep it meat-free but still flavorful and satisfying.
What kind of cheese works best?
A sharp cheddar or a Mexican cheese blend melts beautifully and adds a rich, gooey texture that complements the seasoned beef and other fillings perfectly.
Are these spicy?
The spice level depends on how much jalapeño you add. You can leave them out entirely or add more for a real kick — either way, the taco seasoning adds a mild heat that most people love.
Can I prepare the filling ahead of time?
Yes, making the filling in advance saves time. Just keep it refrigerated and allow it to cool before rolling into the egg roll wrappers.
Final Thoughts
You truly can’t go wrong with this Nacho Egg Rolls Recipe if you’re craving a fun, flavorful snack that’s packed with all the best Tex-Mex vibes. Whether you’re feeding a crowd or indulging in a solo treat, these crispy, cheesy, spicy egg rolls hit the spot every time. Give them a try, and watch them disappear fast — trust me, they’re as addictive as they are delicious!
Print
Nacho Egg Rolls Recipe
- Total Time: 35 minutes
- Yield: 8–10 egg rolls 1x
Description
These Nacho Egg Rolls are a delicious fusion appetizer combining the bold flavors of Tex-Mex tacos with the crispy texture of fried egg rolls. Filled with seasoned ground beef, black beans, cheese, tomatoes, and jalapeños, they make a perfect party snack or appetizer served with your favorite dips like sour cream, guacamole, or salsa.
Ingredients
Filling
- 1/2 pound ground beef
- 1 tablespoon taco seasoning
- 1/4 cup water
- 1/2 cup black beans, rinsed and drained
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup diced tomatoes or drained salsa
- 1/4 cup diced jalapeños (optional)
Assembly
- 8–10 egg roll wrappers
- Vegetable oil for frying
For Serving (Optional)
- Sour cream
- Guacamole
- Salsa
- Queso for dipping
Instructions
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Once browned, drain any excess fat from the skillet.
- Season and Simmer: Stir in the taco seasoning and water. Reduce heat and let the mixture simmer for 2–3 minutes until it thickens slightly.
- Mix Filling Ingredients: Remove the skillet from heat and stir in the black beans, shredded cheese, diced tomatoes or salsa, and diced jalapeños if using. Allow the mixture to cool slightly to make wrapping easier.
- Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides tightly and roll up firmly. Moisten the top corner with water to seal the egg roll. Repeat with remaining wrappers and filling.
- Heat Oil for Frying: Pour about 1 inch of vegetable oil into a deep skillet or pot and heat over medium heat until it reaches approximately 350°F (175°C).
- Fry Egg Rolls: Fry the egg rolls in batches for 2–3 minutes on each side, or until they turn golden brown and are crispy. Avoid overcrowding the pan.
- Drain and Serve: Remove the fried egg rolls and place them on paper towels to drain excess oil. Serve warm with optional dipping sauces like sour cream, guacamole, salsa, or queso.
Notes
- To bake instead of frying, brush the egg rolls with oil and bake in a preheated oven at 425°F (220°C) for 15–18 minutes, flipping halfway through for even crispiness.
- Egg rolls can also be cooked in an air fryer at 375°F for 10–12 minutes for a healthier option.
- Make sure the filling is not too wet before wrapping to prevent soggy egg rolls.
- If you prefer less heat, omit the jalapeños or reduce the quantity.
- Use fresh salsa or drained canned tomatoes for the best flavor balance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Tex-Mex, Fusion
