Easy Taco Egg Rolls

Closeup photo of a Taco Egg Roll held up by hand with the filling visible.

5 from 1 vote

Cheesy taco egg rolls are full of ground meat, onions, peppers, salsa, refried beans and, of course, cheese! Every bite is perfection! Whether deep fried, air fried or baked, they're loaded with flavor, making them the ideal snack or appetizer for Taco night.

Prep Time20

Cook Time, divided36

Total Time56

Servings:

Calories: 186kcal

Author: Karin and Ken

Ingredients

1 pound ground chicken, ground turkey, ground beef, ground pork, or, ground sausage
cooking spray
olive oil
1 small onion, finely chopped
½ green pepper
½ red pepper
1 medium jar salsa
1 small can refried beans optional
1 pkg taco seasoning or 3 tblsp
10 egg roll wrappers
10 slices cheddar cheese or 2 cups shredded

Options

sour cream for dipping
cilantro, fresh, chopped

Instructions

Preheat oven to 425 degrees.
Lay each egg roll wrapper out in front of you like a diamond.
Brown ground meat and onions until no pink remains. Add peppers, taco seasoning and water as required. Cook until water evaporates and mixture thickens.
Smear refried beans on middle of egg roll wrapper. Place slice of cheese or 2 tablespoons of shredded cheese on top.
Add 2 tablespoons of meat mixture in the center of each wrapper. Top with 1 heaping teaspoon of salsa. Flatten pile slightly with a spoon. Fold in the sides and roll the wrapper tightly. Moisten tip with a bit of water and press to seal. Check the egg roll wrapper package for more detailed instructions.
Place egg rolls seam side down on a greased cookie sheet. Brush egg rolls with olive oil.
Bake for 8 minutes. Flip over. Bake for 8 minutes more.
Serve with sour cream and salsa. Enjoy!

Air Fryer

Preheat air fryer to 400 degrees. Air Fry at 400ºF for 12 minutes. Flip halfway through.

Fry

Heat about 1 inch of oil until hot (around 350 degrees). I usually flick a drop of water in it. If the drop of water dances then your oil should be ready to go! Fry egg rolls in the oil until golden brown and crispy (30 seconds to a minute). Flip the egg rolls over and move them around to ensure even cooking. Remove from skillet, shake off excess oil, and place on cooling rack or on paper towel for a minute.

Notes

Brush each egg roll lightly with olive oil on both sides before baking! This not only keeps them from sticking but it also helps them brown and crisp up nicely.

Make sure to finely chop the onions and peppers to prevent a bulking filling for the egg roll wrappers.

Seal any small openings along the edges with water so that they doesn’t unravel while cooking

Make sure to use a generous amount of filling so they are packed and full when you roll them up

Nutrition