Taco Egg Rolls
Ingredients:
For the Taco Egg Rolls:
1 lb ground beef
1 small onion, finely chopped
1 packet taco seasoning mix
1/2 cup water
1 cup shredded cheddar cheese
1/2 cup corn kernels (fresh, canned, or frozen)
1/2 cup black beans, rinsed and drained
12 egg roll wrappers
Vegetable oil (for frying)
Fresh cilantro, chopped (optional, for garnish)
Instructions:
For the Taco Egg Rolls:
Prepare the Filling:
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is fully browned and cooked through. Drain any excess fat.
Add the taco seasoning mix and water to the skillet, stirring well. Simmer for 2-3 minutes until the mixture thickens and the seasoning is well incorporated.
Stir in the shredded cheddar cheese, corn, and black beans. Remove from heat and let the filling cool slightly.
Assemble the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface, with one corner pointing toward you (in a diamond shape).
Spoon 2-3 tablespoons of the beef filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly to form an egg roll. Seal the edge with a little water. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat. Once the oil is hot, carefully add a few egg rolls at a time, frying for 2-3 minutes per side or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve:
Serve the Taco Egg Rolls warm with salsa, sour cream, or guacamole for dipping. Garnish with chopped fresh cilantro if desired. These crispy treats are perfect for game day, parties, or a fun appetizer.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 230 kcal | Servings: 12 egg rolls
