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Crispy Nacho Egg Rolls โ€“ Bold Nacho Flavor in a Crunchy Wrap ๐Ÿง€๐ŸŒถ๏ธ๐ŸŒฎ

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Cutting board and knife
Bowl of water for sealing
Deep fryer or heavy-bottomed pot
Slotted spoon or tongs
Paper towels or wire rack
Measuring tools
๐Ÿ‘ฉโ€๐Ÿณ Step-by-Step Instructions
Step 1: Cook the Beef Filling
In a skillet over medium heat:

Brown the ground beef until fully cooked and crumbly.
Drain excess fat if needed.
Stir in taco seasoning , salsa , black beans , jalapeรฑos , and onion .
Let simmer for 3โ€“4 minutes , then remove from heat and let cool slightly.
Tip: Chilling the mixture helps it hold shape inside the wrapper.

Step 2: Prep Your Wrappers
Lay out egg roll wrappers on a clean surface.

Cover unused ones with a damp paper towel to keep them pliable while working.

Step 3: Assemble the Egg Rolls
Using a small spoon:

Place about 1โ€“2 tablespoons of cooled beef mixture near the bottom of each wrapper.
Sprinkle with a pinch of cheddar cheese .
Fold sides inward, then roll tightly like a burrito.
Seal the top edge with a bit of beaten egg .
Repeat with remaining wrappers and filling.

Step 4: Chill Before Frying
Place assembled egg rolls on a tray and refrigerate for 10โ€“15 minutes to firm up the filling and help them crisp better.

Step 5: Fry Until Golden & Crispy
Heat vegetable oil in a skillet or deep fryer to 375ยฐF (190ยฐC) .

Fry egg rolls in batches for 2โ€“3 minutes per side , until golden brown and crispy.

Remove with a slotted spoon and drain on a wire rack or paper towels.

Step 6: Serve Hot & Fresh
Serve immediately while hot and crispy.

Pair with your favorite dippers:

Guacamole

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