Crispy Nacho Egg Rolls
These crispy Nacho Egg Rolls combine all the bold flavors of loaded nachos inside a crunchy golden wrapper. Packed with seasoned beef, melty cheese, peppers, and optional jalapeños, they’re the perfect party snack, game-day appetizer, or fun family dinner idea. Serve them hot with salsa, sour cream, or queso dip and watch them disappear fast!
Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning
- 1/2 cup diced onion
- 1/2 cup diced bell peppers
- 1 cup shredded cheddar or Mexican cheese blend
- 1/2 cup nacho cheese sauce
- 1/2 cup diced tomatoes or Rotel, drained
- 1/4 cup sliced jalapeños (optional)
- 10–12 egg roll wrappers
- Water or beaten egg for sealing
- Vegetable oil for frying
Optional Toppings & Dips
- Sour cream
- Salsa
- Guacamole
- Ranch dressing
- Queso dip
- Crushed nacho chips or Doritos
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
- Add taco seasoning, onions, and peppers. Cook for 3–4 minutes until softened.
- Stir in tomatoes, jalapeños, shredded cheese, and nacho cheese sauce. Mix until everything is melted and combined. Let the filling cool slightly.
- Lay an egg roll wrapper in a diamond shape. Spoon 2–3 tablespoons of filling near the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with water or beaten egg.
- Heat oil to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels. Serve hot with your favorite dipping sauces.
Air Fryer Method
- Spray egg rolls lightly with oil.
- Air fry at 390°F (200°C) for 8–10 minutes, flipping halfway through.
- Cook until crispy and golden.
Tips
- Don’t overfill the wrappers or they may burst while frying.
- Let the filling cool slightly before rolling.
- Seal edges tightly for extra crunch.
- Add black beans, corn, or crushed tortilla chips for even more nacho flavor.