Tips for Success
Don’t overstuff the egg rolls or they’ll burst during frying.
Seal the edges tightly with water to prevent leaking.
Fry in small batches to keep the oil temperature stable.
Drain on a wire rack instead of paper towels to maintain crispiness.
Ingredients
1 lb ground beef
1 tbsp taco seasoning
1/2 cup diced onion
1/2 cup diced tomatoes
1/4 cup sliced jalapeños
1 cup shredded cheddar cheese
1/2 cup black beans (optional)
12 egg roll wrappers
Water for sealing
Oil for frying
Directions
In a skillet over medium heat, cook ground beef and onion until browned. Add taco seasoning and cook for another 2 minutes. Stir in tomatoes, jalapeños, black beans (if using), and cheese. Remove from heat.
Place an egg roll wrapper on a clean surface. Spoon 2 tbsp of filling in the center. Fold in the sides, then roll up tightly, sealing the edge with water.
Heat oil in a deep pot to 350°F. Fry egg rolls 3–4 at a time until golden brown, about 3–4 minutes. Remove and drain on a wire rack.
Serve warm with your favorite dipping sauces.
Additional Tips or Variations
Swap beef for shredded chicken or ground turkey for a leaner option.
Use pepper jack or mozzarella for a cheesy twist.
Add corn or diced bell peppers for extra texture.
Bake or air fry for a lighter alternative to deep frying.