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Crispy Beef Nacho Egg Rolls

A savory fusion of Tex-Mex flavors wrapped in a crisp, golden shell — these beef nacho egg rolls offer a satisfying blend of seasoned meat, melted cheeses, and bold toppings in a compact, crowd-pleasing form. Ideal for parties, casual gatherings, or quick snacks, they combine the zest of loaded nachos with the convenience of finger food.
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Course: Appetizer
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • Approximately 3 cups 720 ml neutral oil, suitable for frying
  • 1/2 cup 60 g corn kernels, previously frozen and now thawed
  • 1/3 cup 30 g finely crushed tortilla chips
  • 1 cup 100 g Monterey Jack cheese, shredded
  • 1/2 cup 60 g black beans, canned, drained and rinsed
  • 1/3 cup 80 ml water
  • 12 individual egg roll wrappers
  • 1 lb 450 g ground beef
  • 1/4 cup 30 g chopped jalapeños (use fresh or pickled, optional based on preference)
  • 1 packet 1 oz / 28 g taco seasoning blend
  • 1 cup 100 g cheddar cheese, grated

Instructions

  • Begin by browning the ground beef in a wide skillet set over medium-high heat. Break the meat into small pieces as it cooks, stirring occasionally, for roughly 6 to 7 minutes or until fully browned.
  • Drain off any rendered fat from the pan. Add the taco seasoning mix along with the measured water. Allow the mixture to simmer gently for 2 to 3 minutes, stirring occasionally, until it thickens slightly. Take off the heat.
  • Transfer the seasoned beef to a large mixing bowl. Add the grated cheddar and Monterey Jack cheeses, black beans, thawed corn, diced jalapeños, and crushed tortilla chips. Stir the mixture thoroughly until everything is well distributed and the residual heat starts to melt the cheese.
  • Place one egg roll wrapper on a clean, flat surface in a diamond shape with one point facing you. Spoon about 3 tablespoons of the filling into the center of the wrapper.
  • Fold the bottom point over the filling, then fold in the two side corners toward the center. Roll tightly upward, sealing the final edge with a small dab of water to secure the wrapper.
  • Repeat the process for the remaining wrappers and filling until all egg rolls are assembled.
  • Heat the oil in a deep frying vessel (such as a heavy-bottomed pot or skillet) to a steady 350°F (175°C). Gently lower 3 to 4 egg rolls into the hot oil at a time, frying them for 3 to 4 minutes. Rotate occasionally to ensure all sides reach a deep golden brown.
  • Transfer the cooked egg rolls to a paper towel-lined tray to absorb excess oil.
  • Serve immediately while hot, accompanied by your choice of dipping sauces such as guacamole, queso, salsa, or sour cream.