Taco Egg Rolls

Southwest Egg Rolls are what’s for dinner! It’s a great way to use up any extra taco meat you have in the fridge. I made a lot so I can freeze some and pop them in my Air Fryer on busy days. Kids LOVE these just as much as adults do and they disappear fast!

10 Egg Roll Wrappers

Oil for Frying


2 lbs. Ground Beef

¼ cup Taco Seasoning

1 teaspoon Cilantro

½ cup Tomatoes; cored and chopped

½ cup Red Onion; chopped

¼ cup Sweet Corn

¼ cup Black Beans

½ cup Bell Pepper; cored and chopped

1 cup Mexican Cheese; shredded

Salt and Pepper to taste

  1. Heat a large skillet over medium heat and brown the beef. Drain and add in the taco seasoning. Mix until well combined and set aside.
  2. In a large bowl, combine the filling ingredients. Taste and season accordingly.
  3. Lay out the egg roll wrappers and brush the edges with water. Add the filling in the center, on the diagonal, and wrap tightly. Repeat with the remaining egg rolls.
  4. Heat a skillet with the oil over medium heat. Once it’s hot enough that a wooden spoon starts to bubble when submerged, add the egg rolls and fry until golden brown. Transfer to a paper towel lined plate or baking sheet with a wire rack to drain any excess oil.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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