Spicy Cheesy Nacho Egg Rolls
These Spicy Cheesy Nacho-Stuffed Egg Rolls combine the comforting crunch of loaded nachos with the crispy, portable magic of egg rolls. Filled with seasoned ground beef, cheese, tomatoes, and optional jalapeños, wrapped in egg roll wrappers, and golden-fried. Perfect for parties or game day, they are surprisingly easy to make and disappear quickly.
Equipment
- Large skillet
- Large pot or deep fryer For frying oil
- Thermometer Optional, for checking oil temperature (350°F/175°C)
- Slotted spoon or spider For removing egg rolls from oil
- Wire rack For draining fried egg rolls
- paper towels Place under wire rack to catch oil
- Baking Sheet For prepping ahead, freezing, or baking alternative
- Parchment paper For lining baking sheet
Ingredients
Filling and Wrappers
- 1 lb Ground beef Use lean or regular, drain well
- 1 tbsp Taco seasoning
- 0.5 cup Diced onion
- 1 cup Shredded cheddar cheese Sharp or mild
- 0.5 cup Nacho cheese sauce Use jarred or homemade
- 0.5 cup Diced tomatoes Drained well
- 0.25 cup Sliced jalapeños Optional
- 12 Egg roll wrappers
- Water For sealing wrappers
- Oil for frying Vegetable or canola, enough to fill pot 2-3 inches deep
- Sour cream Optional for dipping
- Salsa Optional for dipping
- Guacamole Optional for dipping
- Ranch dressing Optional for dipping
Instructions
- Grab a large skillet and set it over medium heat. Brown the ground beef along with your diced onion. Once the beef is no longer pink, drain off any excess grease.
- Sprinkle the taco seasoning over the beef and onion. Stir it in really well and let it cook for just another minute or two.
- Take the skillet off the heat. Stir in your shredded cheddar cheese, the nacho cheese sauce, your drained diced tomatoes, and the optional sliced jalapeños. Mix everything together until well combined.
- Lay one egg roll wrapper down on a clean surface so a corner is pointing towards you, like a diamond. Place about 2-3 tablespoons of the beef and cheese mixture just below the center of the wrapper.
- Fold the bottom corner snugly up over the filling. Then, fold in the left and right corners towards the center.
- Starting from the folded bottom, roll the wrapper tightly upwards towards the final corner at the top. Just before you reach the end, dip a finger in a little water and moisten that top corner. Finish rolling to seal it up.
- Repeat this process with the remaining filling and wrappers until you have a pile of ready-to-fry egg rolls.
- Pour about 2-3 inches of your chosen oil into a large pot or deep fryer. Heat the oil to 350°F (175°C). (If no thermometer, test oil with a tiny piece of wrapper - it should sizzle and bubble immediately but not burn instantly).
- Carefully place a few egg rolls into the hot oil. Do not overcrowd the pan.
- Fry for about 3-5 minutes, turning them occasionally, until golden brown and crispy on all sides.
- Carefully remove them from the oil using a slotted spoon or spider and place them on a wire rack set over paper towels to drain excess oil.
- Serve them hot with optional dipping sauces like sour cream, salsa, guacamole, or ranch dressing.
Notes
Tips for Success:
- Don't overfill wrappers (stick to 2-3 tbsp).
- Seal wrappers tightly with water to prevent bursting.
- Maintain oil temperature at 350°F (175°C).
- Fry in batches to keep oil hot and ensure crispiness. Substitutions & Additions:
- Meat: Try ground chicken, turkey, or crumbled black bean burgers.
- Cheese: Use Monterey Jack, a Mexican blend, or Pepper Jack.
- Spice: Add cayenne pepper or hot sauce; omit jalapeños for milder.
- Veggies: Add finely diced bell pepper, corn, or black beans.
- Seasoning: Experiment with different taco seasonings or add cumin, chili powder, or garlic powder. Storage & Reheating:
- Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in an air fryer (350°F for 5-7 mins) or oven (375°F for 10-15 mins) to restore crispiness. Microwaving will make them lose their crunch. Prep Ahead & Freezing:
- Assemble egg rolls, place in a single layer on a parchment-lined baking sheet, cover, and refrigerate for a few hours or overnight. Let sit at room temp for 15-20 mins before frying.
- To freeze, assemble and place in a single layer on a baking sheet; freeze until solid. Transfer to a freezer-safe bag/container. Fry or bake directly from frozen, adding extra time. Baking Alternative:
- Preheat oven to 400°F (200°C).
- Lightly brush/spray egg rolls with oil.
- Place on a parchment-lined baking sheet.
- Bake for 15-20 mins, flipping halfway, until golden and crispy.
- Don't overfill wrappers (stick to 2-3 tbsp).
- Seal wrappers tightly with water to prevent bursting.
- Maintain oil temperature at 350°F (175°C).
- Fry in batches to keep oil hot and ensure crispiness. Substitutions & Additions:
- Meat: Try ground chicken, turkey, or crumbled black bean burgers.
- Cheese: Use Monterey Jack, a Mexican blend, or Pepper Jack.
- Spice: Add cayenne pepper or hot sauce; omit jalapeños for milder.
- Veggies: Add finely diced bell pepper, corn, or black beans.
- Seasoning: Experiment with different taco seasonings or add cumin, chili powder, or garlic powder. Storage & Reheating:
- Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in an air fryer (350°F for 5-7 mins) or oven (375°F for 10-15 mins) to restore crispiness. Microwaving will make them lose their crunch. Prep Ahead & Freezing:
- Assemble egg rolls, place in a single layer on a parchment-lined baking sheet, cover, and refrigerate for a few hours or overnight. Let sit at room temp for 15-20 mins before frying.
- To freeze, assemble and place in a single layer on a baking sheet; freeze until solid. Transfer to a freezer-safe bag/container. Fry or bake directly from frozen, adding extra time. Baking Alternative:
- Preheat oven to 400°F (200°C).
- Lightly brush/spray egg rolls with oil.
- Place on a parchment-lined baking sheet.
- Bake for 15-20 mins, flipping halfway, until golden and crispy.