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–+ servings

Crispy Taco Egg Rolls – Air Fryer or Fried

Created by: Sarah Mock
fried tex mex egg roll with beeg, cheese, corn, tomatoes, cream cheese black beans, cut open on the bias to show texture. Sitting on a pile of the rest of the the golden egg rolls
prep time20 minutes
cook time6 minutes
total time26 minutes
Makes 24 Egg Rolls

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.

Notes

Other fillings for southwest egg rolls:

  • rice
  • fresh tomato
  • salsa
  • cooked steak

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