These taco egg rolls are a copycat recipe from one of your favorite restaurants. I have added a few favorite ingredients to make them my own and I encourage you to do the same to make them your own.
One of my favorite non traditional egg rolls is buffalo chicken dip egg rolls, croque-monsieur egg rolls, Philly cheesesteak egg rolls and my FAVORITE way to use up Thanksgiving leftovers: Thanksgiving egg rolls.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Instructions to make the egg rolls
Dip these southwest egg rolls are perfect dipped in salsa, guacamole, sour cream or any combination of these condiments. Perfect for football games, appetizer parties or anytime you get a craving for a non-traditional egg roll!
Make the Filling:
- In a hot pan, brown the ground beef until no longer pink. (If there's excess fat, drain all but 2-3 Tablespoons) before adding the onions and garlic.
- Add the onion and garlic; sauté until translucent.
- Stir in the corn, black beans, Rotel tomatoes, and jalapeno. Heat through.
- Add the taco seasoning, cream cheese, and cheddar jack cheese. Stir until melted and combined.
- Fold in the cilantro and set aside.
Assemble the Egg Rolls:
- Heat oil in a heavy-bottomed pan to 375°F.
- Place an egg roll wrapper on a clean surface, with the points facing up, down, left, and right.
- Add 1-2 tablespoons of filling to the center, then top with a slice of avocado.
- Fold the top corner over the filling, then fold in the left and right corners.
- Dip your finger in water and lightly moisten the edges of the wrapper to help seal it.
Filling Tip
2-3 tablespoons of filling is enough to prevent them from bursting during cooking.
Cook the Egg Rolls:
Deep-Frying:
- Heat oil in a heavy-bottomed pan to 375°F.
- Carefully place the egg rolls in the hot oil, frying in batches to avoid overcrowding.
- Fry for 2-3 minutes, turning often, until golden brown and crispy.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
Air-Frying:
- Preheat the air fryer to 390°F.
- Lightly spray the egg rolls with cooking oil for extra crispiness.
- Arrange the egg rolls in a single layer, leaving space between them.
- Air fry for 6-9 minutes, flipping halfway through, until golden brown and crispy.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Storage
Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in the air fryer at 350°F for 3-4 minutes or in the oven at 375°F for 5-7 minutes until crispy and heated through.
FAQ's and Tips
A Tex Mex egg roll is a non-traditional egg roll full of your favorite tago flavors. Browned ground beef, sautéed onion and garlic, a kick of jalapeno and Rotel tomatoes, corn and black beans together with cream cheese, cheddar jack cheese and creamy avocado come together to make one of my favorite appetizers!
Most definitely! Tex Mex egg rolls can be made in an air fryer. An air fryer is a great way of reducing fat in fried foods.
Ingredients
- 1 pound Ground Beef
- ½ Red Onion finely diced
- 2 cloves Garlic grated
- 1 can corn
- 1 can black beans drained and rinsed
- 1 can rotel tomatoes
- ½ Jalapeno Pepper seeded, finely diced
- 1 packet taco seasoning
- 8 ounces Cream Cheese
- 1 ½ Cup shredded cheddar jack cheese
- ¼ Cup minced cilantro
- 1 avocado
- 24 egg roll wrappers
- Fry oil
Instructions
How to make Tex Mex egg roll filling.
- In a hot pan, brown the ground beef until there is no longer pink.
- Add the finely diced onion and the garlic. Stir until the onions and garlic are translucent.
- Add the drained corn, black beans, rotel tomatoes, finely diced jalapeno. Stir until heated through.
- Add the taco seasoning and stir to combine.
- Add the cream cheese and cheddar jack cheese, stir and melt until combined.
- Add cilantro. Stir to combine.
How to fill Tex Mex Egg Rolls
- Heat oil in a heavy bottom pan to 375.
- Place an egg roll wrapper on a clean surface, with the points facing, up, down, left and right.
- In the center of the wrapper, layer 1-2 tablespoon tex mex filling.
- Add a slice of avocado on top of the mixture.
- Fold the top corner of the egg roll wrapper over the filling.
- Fold in the left corner and the right corner.
- Place a bit of water on the bottom corner of the egg roll.
- Roll the rest of the egg roll to close.
- Deep fry for 2-3 minutes, turning often, until golden brown and heated through.
Nutrition
Notes
Other fillings for southwest egg rolls:
- rice
- fresh tomato
- salsa
- cooked steak
Msjane90 says
Oh wow! These looks perfect and delicious! Thanks for sharing the recipe, babe!
Swathi says
Taco tex mex egg rolls looks delicious I need to give it a try.
Nancy at Whispered Inspirations says
Oh yum! These look so good, I love eggrolls that are different.
Richelle Escat says
Wow! What a great idea! And so easy to make,yum!
Marysa says
I have never tried making egg rolls before. These sound easy enough to try making.