Crunchy egg-roll wrappers packed with seasoned beef, melty cheese, black beans, corn, and classic nacho flavors. They’re golden and crispy on the outside with a cheesy, savory filling inside!
Ingredients
For the filling
- 1 lb (450 g) ground beef
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp taco seasoning
- 2 tbsp salsa
- ½ cup black beans, drained and rinsed
- ½ cup corn, drained
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tbsp chopped cilantro
- Salt and black pepper, to taste
For assembling
- 10–12 egg-roll wrappers
- 1 tbsp water, for sealing
- Cooking spray or a little oil
For dipping
- Salsa
- Sour cream or plain yogurt
- Guacamole
- Queso dip
Instructions
- Cook the beef:
Heat a skillet over medium heat. Add the ground beef and onion. Cook for 5–7 minutes, breaking the beef apart as it cooks. Drain excess grease if needed. - Season:
Add garlic and taco seasoning. Cook for another 1 minute. Stir in salsa, black beans, and corn. Cook for 2–3 minutes. - Cool the filling:
Remove from heat and let the mixture cool for a few minutes. Stir in the cheddar, Monterey Jack, and cilantro. - Fill the wrappers:
Place one wrapper on a clean surface with a corner pointing toward you. Add about 2–3 tablespoons of filling near the lower center. - Roll:
Fold the bottom corner over the filling, fold in the sides, then roll tightly toward the top. Brush the final corner with water to seal. - Air fry:
Lightly spray the egg rolls with oil. Place them in a single layer in the air fryer. Cook at 390°F (200°C) for 8–10 minutes, turning halfway through, until crisp and golden. - Or bake:
Place on a lined baking sheet and lightly spray with oil. Bake at 425°F (220°C) for 15–20 minutes, turning halfway. - Serve:
Let them cool for a couple of minutes, then serve with salsa, guacamole, sour cream, or queso.
Food-safety tip: If using ground beef, cook it to 160°F (71°C).
Tips
- Don’t overfill the wrappers or they may split.
- Keep unused wrappers covered with a slightly damp towel so they don’t dry out.
- Add diced jalapeño for extra flavor if you like some heat.
- For extra crunch, give the egg rolls a light coating of cooking spray before air frying.
Storage
Refrigerate cooked egg rolls in an airtight container for 3–4 days. Reheat in an air fryer or oven to bring back the crisp texture.
Q&A
Can I make these without beef?
Yes! Use seasoned black beans, shredded chicken, or cooked lentils instead.
Can I freeze them?
Yes. Freeze assembled, uncooked egg rolls in a single layer, then transfer to a freezer bag. They can be cooked from frozen, adding a few extra minutes to the cooking time.
What cheese melts best?
Monterey Jack, cheddar, mozzarella, or a Mexican-style cheese blend all work well.
Caption
CRISPY NACHO EGG ROLLS! Golden, crunchy, cheesy, and loaded with all your favorite nacho flavors. Serve them with salsa and creamy dip for the ultimate snack or party appetizer! 🔥