Nacho Egg Rolls

Nacho Egg Rolls are the ultimate mash-up of two comfort food favorites—crispy egg rolls and loaded beef nachos. Packed with seasoned ground beef, melted cheddar, black beans, corn, jalapeños, and crunchy tortilla chips, these golden bites are bold, cheesy, and irresistibly crunchy.

They’re perfect as a party appetizer, game-day snack, or fun family dinner idea. Serve them hot with your favorite dips for guaranteed crowd-pleasing results.

Ingredients

Makes 12 egg rolls

Filling

• 1 lb (454 g) ground beef (85/15 for best flavor and moisture)

• 1 packet (1 oz / 28 g) taco seasoning
  or homemade: 1 tsp chili powder, 1½ tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp oregano, pinch of cayenne

• ⅓ cup (80 ml) water

• 1 cup (100 g) shredded sharp cheddar cheese

• ½ cup (60 g) canned black beans, rinsed and patted very dry

• ½ cup (60 g) frozen corn, thawed and drained

• ¼ cup (30 g) diced jalapeños (fresh or pickled, seeds removed for milder heat)

• ⅓ cup (30 g) crushed tortilla chips

Assembly

• 12 egg roll wrappers

• Small bowl of water (for sealing)

• 3 cups (720 ml) neutral oil for frying (canola, avocado, or peanut oil)

For Serving

• Salsa verde

• Queso blanco

• Lime crema

• Guacamole

How to Make Nacho Egg Rolls

1. Cook the Beef

Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–7 minutes, breaking it into fine crumbles until fully browned. Drain excess fat, leaving about 1 tablespoon in the pan.

Add taco seasoning and water. Stir well and simmer for 2–3 minutes until the mixture thickens and becomes glossy. Remove from heat.

2. Build the Filling

Transfer the hot beef mixture to a large bowl. Add cheddar cheese, black beans, corn, jalapeños, and crushed tortilla chips. Stir gently until combined.
Allow the filling to cool for about 10 minutes to prevent soggy wrappers.

3. Assemble the Egg Rolls

Place one egg roll wrapper on a flat surface in a diamond shape, with one point facing you.

Spoon about 3 tablespoons of filling slightly below the center.
Fold the bottom point over the filling, then fold in the left and right sides snugly. Roll upward tightly and seal the top edge with a bit of water.

Repeat with remaining wrappers and filling.

4. Fry Until Crispy

Heat oil in a deep pot or Dutch oven to 350°F (175°C).

Fry egg rolls in batches of 3–4, being careful not to overcrowd the pot. Cook for 3–4 minutes, turning once, until deep golden brown and crisp.

Remove and drain upright on a wire rack lined with paper towels.

5. Serve

Let the egg rolls rest for 2 minutes, then serve immediately with your favorite dipping sauces.

Optional Dipping Sauce Idea

For a smoky kick, blend:

• ½ cup sour cream

• 1 tablespoon adobo sauce

• 1 teaspoon fresh lime juice

Tips for Best Results

• Do not overfill the wrappers—tight rolls fry more evenly

• Keep wrappers covered with a damp towel while assembling

• Use a thermometer for consistent oil temperature

• Drain egg rolls upright to keep them crispy

Final Thoughts

These Nacho Egg Rolls deliver bold Tex-Mex flavor in every crunchy bite. Whether you’re hosting a party or just craving something fun and indulgent, this recipe is guaranteed to disappear fast.