Step 1: Make the Filling
In a large skillet over medium-high heat, cook ground beef and onion until beef is browned and onion is softened, 6-8 minutes. Drain excess grease.
Add garlic and cook 1 minute more.
Stir in taco seasoning and water. Simmer for 2-3 minutes until slightly thickened.
Remove from heat. Stir in black beans, corn, green chiles (if using), and shredded cheese. Stir until cheese begins to melt. Season with salt and pepper to taste.
Let filling cool slightly before assembling. (This prevents soggy wrappers.)
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond position (one corner pointing toward you).
Place about 2-3 tablespoons of filling in the center, forming a horizontal line.
Fold the bottom corner up over the filling, tucking it gently.
Fold in the left and right corners toward the center.
Brush the top corner with beaten egg, then roll tightly to seal. Place seam-side down on a baking sheet.
Repeat with remaining wrappers and filling.
Step 3: Fry or Bake
To Fry (for maximum crunch):
Heat about 2 inches of oil in a deep pot or Dutch oven to 350°F (175°C).
Fry egg rolls in batches, turning occasionally, until golden brown and crispy, 3-4 minutes.
Drain on paper towels.
To Bake (healthier option):
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Brush egg rolls lightly with oil.
Bake for 15-18 minutes, flipping halfway, until golden and crispy.
Step 4: Serve
Arrange on a platter with sour cream, salsa, guacamole, and queso for dipping. Garnish with fresh cilantro.
Pro-Tips for Egg Roll Perfection
1. Don’t Overfill
Too much filling = bursting egg rolls. Stick to 2-3 tablespoons.
2. Seal Tightly
Use enough egg wash to seal the final corner. Press firmly. A loose seal = filling leaks out in the oil.
3. Cool the Filling
Hot filling can make wrappers soggy and hard to handle. Let it cool to room temperature before assembling.
4. Keep Wrappers Covered
Egg roll wrappers dry out fast. Keep them under a damp paper towel while you work.
5. Oil Temperature Matters
If oil is too cool, egg rolls absorb grease. Too hot, they burn outside before filling heats through. 350°F is the sweet spot.
6. Don’t Crowd the Pot
Fry in batches. Crowding drops oil temperature and leads to soggy egg rolls.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
