If you love the bold flavors of nachos and the irresistible crunch of fried snacks, Nacho Egg Rolls are going to rock your world! These handheld beauties are loaded with seasoned ground beef, creamy cheddar cheese, black beans, corn, juicy tomatoes, and pickled jalapeños, all wrapped up in a crispy shell. Whether you’re hosting a party, prepping a crowd-pleasing appetizer, or just craving some spicy, cheesy comfort food, this recipe brings the fusion fun. Get ready for a mouthwatering mash-up that will disappear faster than you can say Nacho Egg Rolls!
Ingredients You’ll Need
This ingredient list is easy to shop for and brings big flavors! Each item is essential, working together to give your Nacho Egg Rolls their signature taste, texture, and irresistible color.
- Olive oil: Just a splash gets everything started and keeps the beef juicy as it browns.
- Ground beef (1 pound): Rich, savory protein forms the hearty core of each egg roll.
- Taco seasoning: Whether you use a packet or make your own, this blend adds classic nacho flavor to every bite.
- Black beans (½ cup, canned): Mild, creamy beans help balance the spice and add a little fiber.
- Corn (½ cup, canned): Golden pops of sweetness brighten up the filling, and they look beautiful too.
- Shredded cheddar cheese (1 cup): Melts into gooey, cheesy ribbons for that essential nacho touch.
- Diced tomatoes (½ cup): Juicy bits that bring a fresh, tangy accent with every bite.
- Pickled jalapeños (¼ cup, chopped): A zesty kick that wakes up the palate and adds authentic nacho flair.
- Egg roll wrappers (12): The golden, crunchy vessel that holds all this magic together.
- Egg (1, beaten): The secret sealer that keeps every roll perfectly closed as it fries.
- Vegetable oil: For frying each egg roll to crispy, golden perfection.
- Sour cream, salsa, or guacamole: For dipping—these creamy, zesty sides take your Nacho Egg Rolls over the top!
How to Make Nacho Egg Rolls
Step 1: Brown the Beef
Start by heating olive oil in a skillet over medium heat. Toss in your ground beef and cook, breaking it up with a spoon, until it’s perfectly browned and no longer pink—about five minutes. Don’t rush this part; that deep, meaty flavor sets the whole tone!
Step 2: Season and Mix the Filling
Drain any excess grease, then stir in the taco seasoning, rinsed black beans, sweet corn, and a splash of water. Let this simmer together for two minutes so all the flavors can mingle and meld. Remove the pan from heat and allow the mixture to cool just enough to handle safely.
Step 3: Assemble Your Nacho Egg Rolls
Lay out an egg roll wrapper on a clean surface, with a corner facing you like a diamond. Spoon 2 tablespoons of the beef mixture in the center, sprinkle on some cheddar cheese, add a few diced tomatoes, and top with chopped pickled jalapeños. Fold up the bottom corner, then tuck in the sides, and roll it up tight. Seal the edge with a swipe of beaten egg. Repeat with the rest of your wrappers and filling.
Step 4: Fry Until Crispy
Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry your Nacho Egg Rolls in batches, turning as needed, for 3-4 minutes until they’re golden brown and super crispy. Transfer each roll to a paper towel-lined tray to drain while you finish the batch.
Step 5: Serve and Enjoy
Arrange the hot, golden Nacho Egg Rolls on a platter with small bowls of sour cream, salsa, or guacamole for dunking. Dive in while they’re fresh and gooey inside—the contrast of crispy crust and melty filling is absolute heaven!
How to Serve Nacho Egg Rolls
Garnishes
Finish your Nacho Egg Rolls with a shower of chopped fresh cilantro, a squeeze of lime, or even an extra drizzle of creamy cheese sauce. These colors and flavors pop, making each roll look as good as it tastes.
Side Dishes
Keep the party going with cool, crunchy coleslaw, a simple green salad, or a big tray of tortilla chips and extra salsa. Nacho Egg Rolls love a little company, especially if there’s more dip to share!
Creative Ways to Present
Stack your Nacho Egg Rolls in a tall pile on a platter with colorful dipping sauces all around, or slice them on a diagonal for a fun, sushi-style look. For game day, set up a build-your-own bar with toppings so everyone can customize their rolls.
Make Ahead and Storage
Storing Leftovers
Stash any leftover Nacho Egg Rolls in a sealed container in the refrigerator for up to three days. The flavors intensify overnight, and a quick reheat brings them right back to life!
Freezing
Nacho Egg Rolls freeze well either uncooked or after frying. To freeze before cooking, assemble and wrap them tightly in plastic; freeze for up to three months. To cook from frozen, fry or bake straight from the freezer with a few extra minutes.
Reheating
Reheat Nacho Egg Rolls in an oven or air fryer at 375°F until the outside is crisp and the filling is hot—about 8-10 minutes from chilled or 15-20 minutes from frozen. Avoid microwaving if you want to keep that signature crunch!
FAQs
Can I make Nacho Egg Rolls vegetarian?
Absolutely! Swap the beef for cooked lentils, extra black beans, or a plant-based meat substitute. You’ll get all the craveable nacho flavors and satisfying texture.
What’s the best way to prevent soggy egg rolls?
Let your filling cool before assembling and don’t overfill the wrappers. Fry in hot oil and drain well—this keeps your Nacho Egg Rolls crispy from edge to edge.
Are there other cheeses I can use?
Certainly! Monterey Jack, pepper jack, or even mozzarella play nicely with this recipe. Use what you love for that signature gooey melt.
Can I bake or air fry for a lighter version?
Yes, you can brush the assembled Nacho Egg Rolls with oil and bake at 425°F for 15-18 minutes or air fry at 375°F for 10-12 minutes. Both methods yield a golden crunch with less oil.
How can I spice things up or tone them down?
Control the heat by adding more or less pickled jalapeños. For more fire, toss in hot sauce or fresh chilies. To make them milder, skip the jalapeños and use mild salsa for dipping.
Final Thoughts
Nacho Egg Rolls are the ultimate fusion snack that will steal the show at any gathering. They’re easy to make, fun to eat, and endlessly customizable. If you haven’t hopped on the Nacho Egg Rolls train yet, now’s your chance—grab some wrappers and make tonight extra tasty!
Print
Nacho Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls
- Category: Appetizer, Snack
- Method: Frying, Baking, Air Frying
- Cuisine: Mexican-Inspired, American
- Diet: Non-Vegetarian
Description
These Nacho Egg Rolls are a fun twist on classic nachos, with a crispy egg roll wrapper filled with seasoned beef, black beans, corn, and cheese. Perfect for game day or as a party appetizer.
Ingredients
For the filling:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- ½ cup canned black beans, rinsed and drained
- ½ cup canned corn, rinsed and drained
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup pickled jalapeños, chopped
For assembly:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- Sour cream, salsa, or guacamole (for dipping)
Instructions
- Cook the filling: Heat olive oil in a skillet, brown ground beef, drain excess grease, add taco seasoning, black beans, corn, and water. Cook until heated through.
- Assemble the egg rolls: Place wrapper, add beef mixture, cheese, tomatoes, and jalapeños. Roll tightly, sealing with beaten egg.
- Fry the egg rolls: Heat oil in a skillet, fry egg rolls until golden and crispy. Drain on paper towels.
- Serve: Enjoy hot with sour cream, salsa, or guacamole.
Notes
- For a lighter option, bake the egg rolls at 425°F for 15-18 minutes or air fry at 375°F for 10-12 minutes.
- Customize by adding olives, onions, or extra peppers for more nacho flavor.
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