Taco Egg Rolls Recipe
Get ready to meet your new guilty pleasure! Taco Egg Rolls are the ultimate mash-up of two beloved classics, wrapping up all the bold, cheesy flavors of your favorite taco inside a perfectly crisp egg roll shell. Whether it’s game day, a family movie night, or just a Tuesday evening in need of excitement, these golden parcels will have everyone reaching for seconds and thirds. The best part? They’re simple to whip up, surprisingly filling, and practically made for dipping. Once you’ve tried Taco Egg Rolls, your snack time will never be the same!
Ingredients You’ll Need
You don’t need a long grocery list to nail this recipe – just a handful of staples, each one doing its part to bring layers of flavor and texture. The blend of seasoned beef, melty cheese, and crunchy wrappers makes every bite unforgettable.
- Lean ground beef: Delivers hearty, savory flavor without a lot of excess grease, forming the foundation of your filling.
- Taco seasoning packet: Packs in spice, depth, and that instantly recognizable taco taste with zero fuss.
- Salsa: Infuses a pop of freshness and a juicy tang that keeps the filling lively rather than dry.
- Shredded Mexican cheese blend: Melts into the beef for creamy, gooey goodness in every bite.
- Egg roll wrappers: Give that shatteringly crisp, golden shell that makes these irresistible finger food.
- Guacamole, salsa, or queso for dipping: These dips take your Taco Egg Rolls right over the top, adding coolness, tang, or creamy richness.
How to Make Taco Egg Rolls
Step 1: Brown the Beef
Start by heating a large skillet over medium heat and adding your ground beef. Break it up with a spatula as it cooks so you get that irresistible crumbled texture. You want it cooked through and rich in flavor, so don’t rush this first step!
Step 2: Drain and Return
Once the beef is no longer pink, carefully drain off any excess fat. This keeps your Taco Egg Rolls from feeling too heavy or greasy. Return the beef to the skillet so it’s ready for seasoning.
Step 3: Spice Things Up
Sprinkle in the taco seasoning and pour in the salsa, along with a splash of water (about 2 tablespoons does the trick). Give it all a good stir and let it simmer, allowing those bold flavors to marry and almost all the liquid to evaporate. The filling should be saucy but not runny.
Step 4: Add the Cheese
Pull the skillet off the heat and stir in your shredded Mexican cheese blend while the mixture’s still warm. The cheese will melt right in, binding everything together and making the filling utterly craveable.
Step 5: Fill and Roll
Lay out your egg roll wrapper with a corner pointing toward you. Spoon about 1/4 cup of the beef mixture in the center. Fold the sides in, roll it up tightly, and brush a little water on the final corner to seal the edge. This simple trick keeps each Taco Egg Roll snugly wrapped and ready for crisping!
Step 6: Prep for Air Frying
Give each wrapped roll a light mist of oil spray on all sides. This helps achieve that fabulous golden-brown crunch without deep frying, keeping things as light as they are delicious.
Step 7: Arrange in the Air Fryer
Place the egg rolls in a single layer inside your air fryer basket, making sure air can circulate around each one. Don’t overcrowd; you want every Taco Egg Roll to get evenly crispy, so work in batches if you need to.
Step 8: Air Fry to Perfection
Cook your egg rolls at 390 degrees for about 7 minutes, flipping halfway through to ensure all sides are crunchy and golden. Once done, let them cool ever so slightly before serving—the temptation to dive in right away will be strong!
How to Serve Taco Egg Rolls
Garnishes
Scatter a little chopped cilantro or green onion over your platter for a fresh, bright finish. A squirt of lime juice just before serving can cut through the richness and bring an extra pop of flavor that makes your Taco Egg Rolls feel restaurant-worthy!
Side Dishes
Pair these egg rolls with classic sides like Mexican street corn, a simple green salad, or crunchy tortilla chips with extra salsa and guac. Even a bowl of black beans or a quick corn salad makes a colorful companion to your Taco Egg Rolls.
Creative Ways to Present
Stand your egg rolls upright in a tall glass for a fun appetizer vibe, or slice them on a bias and fan out on a platter beside dips for crowds. Serve them “nacho style” by slicing and piling into a basket, then drizzling with queso and a sprinkle of chopped tomatoes for an unforgettable party snack!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Taco Egg Rolls left, pop them into an airtight container and refrigerate for up to three days. The wrappers can soften up a bit, but a quick reheat brings back that crispy bite.
Freezing
To freeze, place uncooked egg rolls on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. You can air fry them straight from frozen—just add a couple extra minutes to the cooking time and check for that signature golden crunch.
Reheating
For best results, reheat Taco Egg Rolls in the air fryer for a few minutes at 350 degrees until heated through and crispy again. The oven can also do the trick, but the microwave will leave them a bit soft, so try to avoid it if you can.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Both ground turkey and chicken work beautifully in this recipe. Just keep in mind that they’re a little leaner, so you might want to add a splash of extra salsa to keep the filling juicy.
Do I have to use an air fryer?
No air fryer? No problem! You can bake Taco Egg Rolls in the oven at 425 degrees on a greased baking sheet for about 15 minutes, flipping halfway through. They’ll still get nicely crisp!
What kind of salsa is best for the filling?
It’s your call! Chunky salsa adds little bits of veggies, while smooth salsa results in a more unified filling. Mild, medium, or hot—pick a heat level that works for your crew.
Are these egg rolls spicy?
The heat depends entirely on your taco seasoning and salsa choice. If you’re sensitive to spice or serving kids, stick with mild; add hot sauce, jalapeños, or spicier salsa if you like a kick!
Can I make Taco Egg Rolls ahead of time for a party?
Definitely. Assemble them a few hours (or even a day) ahead and refrigerate until you’re ready to air fry. Wait until just before serving to cook them for maximum crispiness.
Final Thoughts
If you’re hunting for a show-stopping snack that’s equal parts fun, easy, and absolutely delicious, you’ll fall head over heels for Taco Egg Rolls. Every crispy, cheesy, savory bite is a little celebration, and I can’t wait for you to try them and share the magic with friends and family!
Print
Taco Egg Rolls Recipe
- Total Time: 30 minutes
- Yield: 15 egg rolls 1x
- Diet: Vegetarian
Description
These Taco Egg Rolls are a delicious fusion of Mexican and Asian flavors, with a crispy shell filled with seasoned ground beef and gooey melted cheese. Perfect for a fun appetizer or a satisfying meal!
Ingredients
For the Filling:
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1/4 cup salsa
- 2 cups shredded Mexican cheese blend
For the Egg Rolls:
- 15 egg roll wrappers
For Serving:
- Guacamole, salsa, or queso for dipping
Instructions
- Cook the Beef: Add the ground beef to a large skillet over medium heat, breaking it up as it cooks.
- Season the Beef: Once cooked, drain the beef and return it to the skillet. Add taco seasoning, salsa, and water. Cook until most liquid evaporates.
- Add Cheese: Remove from heat and stir in the cheese.
- Fill Egg Rolls: Spoon filling onto each egg roll wrapper. Fold sides in and roll tightly, sealing with water.
- Air Fry: Spray egg rolls with oil, then air fry at 390°F for 7 minutes, flipping halfway until golden brown.
Notes
- Feel free to customize the filling with your favorite taco ingredients like diced peppers, onions, or black beans.
- Make sure the egg roll wrapper is tightly sealed to prevent the filling from leaking during cooking.
- Adjust the seasoning and cheese to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Air Fry
- Cuisine: Mexican, Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
Keywords: Taco Egg Rolls, Mexican Egg Rolls, Air Fryer Recipe, Appetizer, Ground Beef Recipe
