Introduction:

If you love nachos and egg rolls, then prepare yourself for the ultimate mashup: **Crispy Nacho Egg Rolls**.

These golden-fried bites are filled with seasoned ground beef, melted cheese, black beans, corn, and all your favorite nacho toppings—all wrapped up in a crispy egg roll wrapper and fried to perfection.

They’re crunchy on the outside, warm and gooey on the inside, and bursting with bold Mexican flavors. Whether you’re hosting a party or looking for a fun new weeknight snack, these nacho egg rolls will become an instant favorite.

In this article, we’ll walk you through how to make them at home—from ingredient lists and step-by-step instructions to serving tips, variations, and answers to frequently asked questions. Let’s get rolling!

Ingredients:

To make **Crispy Nacho Egg Rolls**, gather the following ingredients:

• • Filling Ingredients:
    • 1 lb lean ground beef
    • 1 packet taco seasoning
    • ½ cup water
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) corn, drained
    • 1 cup shredded cheddar cheese
    • ¼ cup diced red onion (optional)
    • 1 clove garlic, minced (optional)
    • 1 tsp chili powder (optional, for extra kick)

• • For Wrapping:
    • 12–16 large egg roll wrappers
    • 1 egg, beaten (for sealing)

• • For Frying:
    • Vegetable oil (for frying)

• Dipping Sauces (Optional):
  • Sour cream
  • Guacamole
  • Salsa or pico de gallo
  • Chipotle mayo or ranch dressing

Instructions:

Follow these easy steps to create your very own **Crispy Nacho Egg Rolls** at home:

Step 1: Cook the Ground Beef

In a skillet over medium heat, cook the ground beef until browned and cooked through, about 6–8 minutes. Drain any excess fat if desired.

Step 2: Add Seasoning and Liquid

Stir in the taco seasoning and water. Cook for another 2–3 minutes so the spices fully coat the meat and absorb the liquid.

Step 3: Mix in Vegetables

Add the black beans, corn, red onion, and garlic to the pan. Stir well and simmer for another 3–4 minutes until everything is heated through and well combined.

Remove from heat and let cool slightly before assembling the egg rolls.

Step 4: Add Cheese

Once the mixture has cooled slightly, stir in the shredded cheddar cheese until evenly distributed. Set aside.

Step 5: Prepare the Egg Roll Wrappers

Place one egg roll wrapper on a clean surface with the pointed end facing you. Spoon about 2–3 tablespoons of the filling near the bottom of the wrapper, leaving space around the edges.

Step 6: Roll the Egg Rolls

Fold the sides inward, then roll the bottom up tightly like a burrito, sealing the top edge with a bit of beaten egg. Make sure it’s tightly rolled to prevent filling from escaping during frying.

Repeat with the remaining wrappers and filling.

Step 7: Chill Before Frying

Place the rolled egg rolls on a tray and refrigerate for 15–20 minutes to help them firm up before frying.

Step 8: Fry Until Golden Brown

In a large pot or deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully add 2–3 egg rolls at a time and fry for 3–4 minutes per side until golden brown and crispy.

Use a slotted spoon to remove them and drain on paper towels.

Step 9: Serve Warm

Serve your **Crispy Nacho Egg Rolls** warm with your favorite dipping sauces. Enjoy while still hot and crunchy!

Serving and Storage Tips:

These nacho egg rolls are best enjoyed fresh out of the fryer, but here are some helpful tips for storing and reheating leftovers:

• Serving Suggestions: Serve with a trio of dips—salsa, guacamole, and sour cream—for the full nacho experience.
• Reheating: Reheat in a preheated oven or toaster oven at 350°F (175°C) for 5–7 minutes to keep them crispy. Avoid microwaving for best texture.
• Storage: Store cooled egg rolls in an airtight container in the fridge for up to 2 days. Separate layers with parchment paper to prevent sticking.
• Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to freezer bags for up to 2 months. Fry directly from frozen, adding a minute or two to cooking time.
• Make-Ahead Option: Assemble the egg rolls ahead of time and refrigerate until ready to fry—ideal for entertaining.

Variations:

Want to customize your **Crispy Nacho Egg Rolls**? Try these tasty twists:

• Veggie Version: Skip the beef and use a mix of black beans, corn, bell peppers, and zucchini for a vegetarian option.
• Spicy Kick: Add chopped jalapeños, chipotle in adobo, or a dash of cayenne pepper to the filling for extra heat.
• Chicken Nacho Style: Substitute ground beef with shredded cooked chicken for a lighter alternative.
• Different Cheese: Use pepper jack, mozzarella, or queso fresco for a different flavor profile.
• Bake Instead of Fry: For a healthier version, brush the egg rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
• Mini Egg Rolls: Use smaller spring roll wrappers for bite-sized appetizers perfect for parties or snacks.

Tips:

Want your **Crispy Nacho Egg Rolls** to come out perfectly every time? Follow these expert tips:

• Don’t Overfill: Keep the filling amount moderate to ensure easy rolling and prevent bursting during frying.
• Seal Well: Use beaten egg to seal the edges properly—this helps the egg rolls hold their shape and keeps the filling inside.
• Chill Before Frying: Chilling helps the filling set, making the egg rolls easier to handle and less likely to fall apart.
• Fry in Batches: Don’t overcrowd the pan—fry only 2–3 at a time to maintain oil temperature and ensure even cooking.
• Use Fresh Oil: Fresh oil ensures a crispier result without a greasy aftertaste.
• Drain Properly: Place fried egg rolls on paper towels or a wire rack to allow excess oil to drain without steaming the crust.
• Double Wrap: For extra crunch and to prevent leaks, wrap each egg roll twice—once with one wrapper, then again with another before frying.

Conclusion:

**Crispy Nacho Egg Rolls** are more than just a snack—they’re a flavor-packed experience that brings together the best of two worlds: the bold taste of nachos and the satisfying crunch of egg rolls.

With just a few simple ingredients and a little time, you can create a dish that looks and tastes like it came straight from a restaurant kitchen.

Whether you stick to the classic version or try one of the many variations, this recipe is sure to become a go-to for family dinners, game day parties, or whenever you want a little crunch in your life. So go ahead—roll up your sleeves, gather your ingredients, and start making magic in your kitchen today!

Frequently Asked Questions:

Can I use tortillas instead of egg roll wrappers?

No, tortillas won’t give you the same crispy texture. Stick to egg roll wrappers for authentic results.

What kind of oil should I use for frying?

Vegetable oil, canola oil, or peanut oil work best due to their high smoke points and neutral flavors.

Can I bake these instead of frying?

Absolutely! Brush with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through for even browning.

Why did my egg rolls burst open?

You may have overfilled them or didn’t seal the edges properly. Also, avoid frying cold egg rolls directly from the fridge without letting them sit for a few minutes.

How do I store leftover egg rolls?

Store cooled egg rolls in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.

Can I freeze uncooked egg rolls?

Yes! Freeze assembled egg rolls on a baking sheet first, then transfer to a freezer-safe bag. Fry directly from frozen, adding a minute or two to the cooking time.

Are these kid-friendly?

Yes! Kids love the crispy texture and mild nacho flavors. You can adjust the spice level to suit younger palates.

How many calories per egg roll?

Each **Crispy Nacho Egg Roll** contains approximately 200–250 calories, depending on size and oil absorption.