5.0 from 3 votes
Easy Taco Egg Rolls
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 Time
20 mins
Cook Time, divided
36 mins
Total Time
56 mins
Servings: 10
Calories: 186 kcal
Course:
Main Course , Appetizer
Cuisine:
American , Mexican , Asian-American Fusion
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 lices 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!
Cup of Yum
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 Information
Calories
186kcal
(9%)
Carbohydrates
14g
(5%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
539mg
(22%)
Potassium
167mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
570IU
(11%)
Vitamin C
14mg
(16%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 186
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 539mg | 22% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.