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Loaded with taco meat, onion, pepper, salsa and cheese, these taco egg rolls are fun change of pace for an appetizer or taco night.
When it comes to appetizers, I love finger food - from pizza rolls to garlic shrimp crostini to vegetarian empanadas to honey BBQ wings.
But while these taco egg rolls would make for a popular appetizer, they also are perfect for Taco Tuesday!
While not technically tacos, they have all of the ingredients you love rolled up and fried in a crispy egg roll. It's Mexico meets Asia! I'm all about combining cultures when it comes to food.
If it never occurred to you to try this, you wouldn't be the first, but you can add anything to an egg roll. I mean it is fried, so it is hard to beat. I've even made breakfast egg rolls.
Oh and they work great as leftovers too, so you can have dinner for multiple nights!
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Ingredient Notes
- Ground beef - I like 80/20 ground beef but leaner beef works too.
- Onion/pepper - I'm a fan of the added flavor of some cut up onion and pepper, but you can just omit if you prefer.
- Taco seasoning - store-bought works fine and adds that beef taco flavor you expect.
- Salsa - I'm partial to a medium-heat salsa but use your favorite.
- Colby jack cheese - I like to have a cheese with that melty factory.
- Egg roll wrappers - gives you that crispy texture when fried, making these taco egg rolls quite addicting.
- Oil - use a flavorless oil with a high heat point to fry.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- When I think of tacos, beef is what comes to mind but you can use other protein like chicken, pork or even tofu.
- For these recipe, I like store-bought taco seasoning, but you can also make your own homemade taco seasoning.
- I usually go with a traditional salsa but other unique salsas like a corn mango salsa or pico de gallo works too.
- I always use fresh blocks of cheese, so I shred Colby Jack, but Monterey Jack or Pepper jack work if you want that extra kick.
- While they won't be egg rolls anymore, you can use spring rolls instead. They are thinner and more delicate.
Step-by-Step Photos
Cook beef and onion over medium-high heat in a skillet, for about 7 minutes. Add in the pepper, seasoning, salsa and water and cook until the water has evaporated. Set aside to cool
Lay an egg roll on a work surface and add 2 tablespoon of cheese and beef each to the bottom corner. Lift the bottom over the mixture. Wet the left and right corners and fold them to the center.
Wet the seam and roll up so it is sealed. Repeat with the remaining wrappers. Preheat oil in a Dutch oven or skillet to 350°F. Working in batches, fry for 2-3 minutes per side or until golden brown. Remove and set on a paper towel-lined plate.
FAQs
So I include pictures of how I fold it above, but if you want even more detail, check out these instructions.
Yes. Preheat the oven to 425°F. Line a baking sheet with the taco egg rolls and brush with a little oil on both sides. Bake for 12-15 minutes, or until golden brown.
Yes. Place in an air fryer basket and spray the egg rolls with cooking spray. Turn air fryer to 350°F and cook for 6 minutes. Flip all of them and spray with more cooking spray. Cook for an additional 5 minutes.
Preheat your oven to 350°F and place the egg rolls on a baking sheet. Bake for 4-5 minutes, or until crisp and warm.
Yes. You can freeze before and after cooking them. If freezing before cooking, after the egg rolls are wrapped place on a baking sheet and freeze. Once frozen transfer to an airtight container. You can store up to 3 months. Just defrost in the fridge the night before you cook them.
You can freeze after cooking them as well. Just let the egg rolls come to room temperature and transfer to an airtight container to freeze. Once ready to reheat, place in a 350°F for 8-10 minutes or until warmed through.
Equipment
The equipment you use is important to how the taco egg rolls turns out. What is needed is the following:
- Cookie Scoop - by using a 2 tablespoon cookie scoop, you get the same amount of filling every single time.
- Large Skillet/Dutch Oven - you want a deep skillet that can handle the heat of the oil.
- Candy Thermometer - use a thermometer so you know the exact temperature of the oil.
Pro Tips/Recipe Notes
- Use a cookie scoop to get an even amount of filling every time.
- Make sure the sides of the wrapper are tucked in and holding the ingredients ore they will leak out when frying.
- Do not overcrowd the skillet when frying, otherwise you will lower the temperature and they won't be crispy.
Other Appetizer Recipes
If you’ve tried this taco egg rolls recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Taco Egg Rolls
Ingredients
- 1 lb ground beef
- 1 cup white onion, finely chopped
- ½ cup green bell pepper, seeds removed and diced
- 1 packet taco seasoning
- ¼ cup salsa
- 2 cups Colby Jack cheese, shredded
- 16 egg roll wrappers
- canola or vegetable oil for frying
Instructions
- Heat large skillet over medium-high heat. Add the beef and onion, breaking up the beef and cooking until browned, about 7 minutes. Add the pepper, taco seasoning, salsa and water and cook until the water has evaporated.
- Lay an egg roll wrapper on a clean work surface. Place 2 tablespoon of the beef mixture and 2 tablespoon of the cheese about ½ inch from the bottom corner. Lift the bottom corner over the the mixture. Wet the left and right corners and fold them to the center. Wet the seam and roll until fully sealed. Repeat with remaining egg rolls.
- Fill a deep skillet or Dutch oven with 1 inch of oil. Heat to 350°F. Working in batches, fry for 2-3 minutes per side or until golden brown. Remove from oil and set on a paper towel-lined plate to drain. Serve immediately.
Notes
- Use a cookie scoop to get an even amount of filling every time.
- Make sure the sides of the wrapper are tucked in and holding the ingredients ore they will leak out when frying.
- Do not overcrowd the skillet when frying, otherwise you will lower the temperature and they won't be crispy.
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