Taco Egg Rolls Recipe : Crispy, Cheesy, Tex-Mex Fusion Favorite
Taco egg rolls take everything you love about tacos—seasoned beef, melty cheese, and bold spices—and wrap it all in a crispy, golden egg roll shell. Perfect as a party appetizer, snack, or game-day finger food, they’re crunchy on the outside and loaded with flavor on the inside. Serve with salsa, guac, or queso for the ultimate dunk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 egg rolls 1x
Ingredients
1 pound ground beef
1 packet taco seasoning or homemade equivalent
1/2 cup water
1 cup shredded cheddar or Mexican blend cheese
1/2 cup canned black beans or corn (optional)
1/4 cup diced onions (optional)
10–12 egg roll wrappers
Oil for frying (or baking spray for oven/air fryer)
Instructions
In a skillet over medium heat, brown ground beef. Drain excess fat.
Add taco seasoning and water. Simmer until thickened, about 5 minutes. Let cool slightly.
Stir in cheese, and any optional add-ins like beans or onions.
Lay out egg roll wrappers. Place 2 tablespoons of filling in the center. Fold sides in, then roll tightly, sealing the edge with water.
Fry in hot oil (350°F) for 2–3 minutes per side until golden, or bake at 400°F for 15–18 minutes (flip halfway) until crisp. Air fryer: 375°F for 10 minutes.
Serve hot with salsa, sour cream, guacamole, or queso dip.
Nutrition
- Calories: 180
- Fat: 10g
- Carbohydrates: 14g
- Protein: 10g