Crispy Nacho Egg Rolls

Instructions

Step 1: In a skillet over medium heat, cook ground beef and diced onion until browned. Drain excess fat.

Step 2: Stir in taco seasoning and a splash of water. Simmer for 2-3 minutes until well combined. Add tomatoes and cook 1 more minute. Let cool slightly.

Step 3: Add shredded cheddar and chopped green onions to the cooled beef mixture.

Step 4: Lay out a tortilla or egg roll wrapper. Spoon the filling onto one end, then roll tightly, folding in the sides to seal. Secure edges with a bit of water.

Step 5: Heat oil in a skillet to 350°F (175°C). Fry egg rolls until golden brown, about 2-3 minutes per side. Drain on paper towels.

Step 6: Serve hot with sour cream or ranch dressing for dipping.

Storage Information

Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for 5-7 minutes to maintain crispiness. Freeze before frying if preparing ahead—just thaw and fry when ready.