Imagine this: crispy, golden egg roll wrappers stuffed with melted cheese, seasoned ground beef, black beans, corn, and just the right kick of spice—then fried (or baked!) until shatteringly crisp.
Dip them in cool sour cream or zesty salsa, and you’ve got Nacho Egg Rolls: the genius mashup of Tex-Mex nachos and Asian-inspired crunch that’s perfect for parties, weeknights, or “I need something fun now” cravings.
Better than delivery. Easier than you think. And guaranteed to disappear in seconds.
Why You’ll Love This Recipe
✅ Two comfort food favorites collide – Nachos + egg rolls = pure genius
✅ Crispy, golden perfection – That shatteringly crisp exterior
✅ Loaded with flavor – Seasoned beef, melty cheese, beans, corn, and spice
✅ Perfect for dipping – Sour cream, salsa, guacamole—yes, yes, yes
✅ Customizable – Make them spicy, make them mild, make them yours
✅ Make-ahead friendly – Assemble in advance, fry when ready
✅ Crowd-pleasing – They disappear in seconds every single time
The Ingredients
For the Filling:
1 lb ground beef (or ground turkey)
1 small onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning (about 2-3 tablespoons)
½ cup water
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
1 can (4 oz) diced green chiles (optional, for extra kick)
2 cups shredded cheese – cheddar, Monterey Jack, or a Mexican blend
Salt and pepper to taste
For the Egg Rolls:
1 package (12 oz) egg roll wrappers (about 12-15 wrappers)
1 egg, beaten (for sealing)
Oil for frying (vegetable, canola, or peanut oil)
For Serving:
Sour cream
Salsa or pico de gallo
Guacamole
Queso dip
Fresh cilantro, chopped
The Method: Fill, Roll, Fry, Dip, Devour
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