Nacho Egg Rolls

These Nacho Egg Rolls are the ultimate “fusion” appetizer—taking all the bold, cheesy flavors of a loaded nacho platter and tucking them into a shatteringly crisp egg roll shell. By pre-cooking the zesty beef, black beans, and corn, you ensure the inside is hot and flavorful, while the quick fry (or bake) creates a golden crust that holds everything together. They are essentially portable tacos with a serious crunch factor.

Nacho Egg Rolls

Ingredients:

How To Make Nacho Egg Rolls:

Step 1: Sauté and Season: In a large skillet, brown the beef and onion for 6/8 minutes. Drain the grease, then stir in the garlic for 1 minute. Add the taco seasoning and water, simmering for 2/3 minutes until the liquid thickens into a light sauce.

Step 2: Finish the Filling: Remove from the heat and stir in the beans, corn, chiles, and cheese.

Tip: Let the filling cool for at least 10 minutes before you start rolling. If the filling is steaming hot, it will soften the thin egg roll wrappers, causing them to tear or become “soggy” before they even hit the oil.

Step 3: The Roll-Up: Place a wrapper in a diamond shape. Spoon 2/3 tablespoons of filling into the center. Fold the bottom corner up, tuck in the sides, and brush the top edge with the beaten egg to act as “glue.” Roll tightly to seal.

Step 4: Fry or Bake

• To Fry: Heat oil to 350°F. Fry in batches for 3/4 minutes until deep golden brown.

• To Bake: Preheat oven to 425°F. Brush the rolls with oil and bake for 15/18 minutes, flipping halfway through.

Step 5: Serve: Arrange on a platter and serve with your favorite nacho fixings like queso, salsa, and guacamole.