Ingredients
- 1 lb ground beef (85% lean)
- 1 tablespoon vegetable oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 (4 oz) cans diced green chiles (mild or hot, drained)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 ½ cups shredded Monterey Jack or Pepper Jack cheese
- 18–22 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (or cooking spray if baking/air frying)
Instructions
- Heat oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks, about 5–7 minutes.
- Add diced onion and garlic, sauté until softened and fragrant, about 3 minutes.
- Stir in diced green chiles, chili powder, cumin, smoked paprika, salt, and pepper. Cook another 3 minutes to blend flavors, then remove from heat and let cool slightly.
- Mix in shredded cheese once the filling has cooled a bit, stirring until combined and melty.
- Place one egg roll wrapper on a clean surface with a corner facing you. Spoon 2–3 tablespoons of filling near the bottom corner, fold over once, tuck in sides, and roll tightly. Brush the edge with beaten egg to seal.
- Repeat with remaining wrappers and filling until all are rolled.
To Fry:
Heat 1–2 inches of oil in a deep skillet to 350°F. Fry egg rolls in batches, 3–4 minutes per side, until golden brown. Drain on paper towels.
To Bake:
Preheat oven to 425°F. Arrange egg rolls on a parchment-lined baking sheet, lightly spray with oil, and bake for 15–18 minutes, turning halfway through until golden and crisp.
To Air Fry:
Preheat air fryer to 375°F. Spray egg rolls lightly with oil and cook for 8–10 minutes, flipping halfway, until golden brown and crisp.
Serving Suggestions
- Dip in sour cream mixed with lime juice and cilantro.
- Serve with guacamole, salsa verde, or chipotle ranch.
- Pair with a simple side salad or Mexican rice for a full meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F for 5–7 minutes until crispy. To freeze, arrange uncooked egg rolls on a baking sheet and freeze solid, then store in a zip-top bag. Cook from frozen by adding 2–3 extra minutes to the time.
Tips for Success
- Don’t overfill the wrappers—keep filling about 2–3 tablespoons per roll.
- Seal edges well with egg wash to prevent leaks during frying.
- Use paper towels after frying to remove excess oil and keep them crisp.
- Experiment with fillings—add black beans, corn, or shredded chicken for variety.
Frequently Asked Questions
Can I make them ahead of time? Yes! Prepare and roll them, then refrigerate up to 24 hours before cooking.
What dipping sauce goes best? Avocado ranch, chipotle mayo, or even classic sweet chili sauce all work beautifully.
Can I use ground turkey or chicken? Absolutely. Just adjust seasoning as leaner meats may need a touch more salt or oil for richness.
Conclusion
Green Chili Ground Beef Egg Rolls deliver everything you love about Tex-Mex comfort food—spicy, cheesy, crispy, and incredibly satisfying. They’re versatile enough for casual dinners or festive gatherings, and they reheat like a dream. Once you try them, these will become a go-to favorite in your kitchen rotation.