Beef Taco Egg Rolls
User Reviews
5.0
6 reviews
Excellent
Beef Taco Egg Rolls
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These Beef Taco Egg Rolls are everything you love about tacos—wrapped in a crispy, golden shell! Filled with juicy, seasoned beef, melty cheddar, fresh cilantro, and cherry tomatoes, then fried (or baked!) to crunchy perfection. And because we’re going all out, they’re served with a rich, velvety beer cheese sauce for dipping. Perfect for game day, parties, or upgrading taco night!
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Ingredients
For the Filling:
- 1 pound ground beef
- 1 large yellow onion finely diced
- 2 cloves garlic minced
- ¼ cup fresh cilantro chopped
- 1 cup cherry tomatoes quartered
- 2 green onions sliced
- 1 cup cheddar cheese shredded
- 2 tablespoons taco seasoning
- salt and pepper to taste
For the Egg Rolls:
- 16 egg roll wrappers
- vegetable oil for frying or cooking spray (for baking)
- 1 egg beaten (for sealing wrappers)
For the Beer Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup cheddar cheese shredded
- ½ cup Colby jack cheese shredded
- ½ cup beer lager or pale ale
- ½ teaspoon garlic powder
- salt to taste
Garnish:
- chopped cilantro
- sliced green onions
Instructions
- In a medium saucepan, melt unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour to form a roux, cooking for 1-2 minutes until bubbly. Gradually pour in the beer, continuing to whisk to prevent lumps. Reduce heat to low and add the cheddar cheese and Colby Jack cheese, stirring until melted and smooth. Mix in the garlic powder and salt to taste. If the sauce is too thick, add a splash more beer until desired consistency is reached. Set aside.
- In a large skillet over medium heat, cook 1 lb ground beef until browned, breaking it apart with a spoon, about 5-7 minutes. Add the onion and minced garlic to the skillet. Sauté until onions are translucent, approximately 3-4 minutes.
- Stir in taco seasoning, salt, and pepper. Remove from heat and mix in cilantro, chopped green onions, cherry tomatoes. Once slightly cooled, fold the shredded cheddar cheese until well combined.
- Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2 tablespoons of the beef filling near the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners toward the center. Roll tightly towards the top corner, brushing the edge with beaten egg to seal. Repeat with remaining wrappers and filling.
- Pour about 2 inches of vegetable oil into a Dutch oven or deep pot. Heat the oil to 350°F (175°C) using a deep-fry thermometer to ensure accurate temperature. Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Arrange the crispy taco egg rolls on a serving platter, cut in half. Drizzle with the warm beer cheese sauce or serve it in a dipping bowl alongside the egg rolls. Garnish with extra chopped cilantro, sliced green onions, and chopped tomatoes if desired. Serve warm and enjoy!
Equipments used:
Notes
- Egg roll wrappers vs. spring roll pastry – Either works! Egg roll wrappers give a thicker, chewier crunch, while spring roll pastry (not rice paper) fries up extra light and crispy. Keep them covered with a damp towel while rolling so they don’t dry out.
- Frying temperature is key! Keep the oil at 350°F (175°C)—too hot and the wrappers burn before the filling heats through, too low and they absorb oil. A thermometer helps, but if you don’t have one, drop in a small piece of wrapper—it should sizzle immediately but not brown too fast.
- Make-ahead & freezing: Assemble the egg rolls and freeze them unbaked in a single layer, then store in a freezer bag. Fry straight from frozen, just adding an extra minute or two to the cooking time.
- Baking & air frying: Brush with oil or spray with cooking spray. Bake at 400°F (200°C) for 15-18 minutes, flipping halfway. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Beer cheese sauce tips: Use a lager or pale ale—dark beers are too bitter. If the sauce thickens while sitting, whisk in a splash of beer or milk over low heat until smooth again.
- Reheating: Skip the microwave—it makes them soggy! Instead, air fry at 375°F (190°C) for 5-6 minutes or bake at 400°F (200°C) for 10 minutes to keep them crispy.
- Dipping alternatives: Not a beer fan? Swap the beer for milk in the cheese sauce or serve these with guacamole, sour cream, or salsa instead.
Nutrition Information
Show Details
Serving
1serving
Calories
222kcal
(11%)
Carbohydrates
11g
(4%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
52mg
(17%)
Sodium
242mg
(10%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
350IU
(7%)
Vitamin C
3mg
(3%)
Calcium
145mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 222kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 242mg | 10% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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