If you’re looking for a crowd-pleaser that effortlessly combines fiery Tex-Mex flavors with the crispy, golden crunch of a classic appetizer, Nacho Egg Rolls are your new secret weapon. Each bite is packed with cheesy, beefy goodness, savory spices, and just enough kick from green chilies to keep things interesting. Whether you’re throwing a game-day party or just want to jazz up dinner, Nacho Egg Rolls have a way of making people gather around the plate, ready for seconds and thirds!
Ingredients You’ll Need
You don’t need a long list of fussy essentials to make Nacho Egg Rolls—they’re all about simple ingredients that shine when combined. Each one brings something special to the table, working together for the ultimate crispy, melty, nacho-inspired snack.
- Ground beef: Adds savory, hearty texture and flavor as the base of the filling.
- Diced onion: Sweet and punchy, onions cook down to add depth and juiciness.
- Garlic powder: Brings a mellow, garlicky warmth without overpowering the mix.
- Chili powder: Delivers that signature Tex-Mex zing and a touch of heat.
- Cumin: Earthy and aromatic, cumin is essential for a real nacho vibe.
- Salt: Enhances all the flavors and ties the spices together.
- Black pepper: Adds a mild heat and balanced sharpness.
- Nacho cheese sauce: This creamy layer gives serious nacho personality and ooze.
- Shredded cheddar cheese: For extra melt and that classic, cheesy pull in every bite.
- Canned diced green chilies (optional): Introduces just the right amount of gentle spice—totally customizable!
- Egg roll wrappers: These magic sheets crisp up perfectly for that irresistible crunch.
- Vegetable oil for frying: Neutral and reliable—gives you those golden, crackly shells.
- Sour cream, salsa, or guacamole for dipping: The cool and zesty finishing touch for dipping and dunking.
How to Make Nacho Egg Rolls
Step 1: Cook the Beef and Onions
Start by grabbing your favorite skillet and cooking the ground beef with diced onions over medium heat. As the meat browns and the onions soften, all those scents will tell you you’re off to a delicious start! Once everything is cooked through, make sure to drain off any excess grease for a less greasy, full-flavored filling.
Step 2: Spice Up the Mixture
Add in the garlic powder, chili powder, cumin, salt, and black pepper. Give it a good stir so every bit of beef is coated in those warm, Tex-Mex spices. Take the skillet off the heat and let everything cool down just a bit—the cooled filling will be much easier to work with as you roll.
Step 3: Create the Cheesy Filling
Time for the best part: stir in the nacho cheese sauce, shredded cheddar cheese, and green chilies (if you’re feeling bold!). The heat from the beef melts the cheeses into one luscious, gooey mixture. Taste and adjust the spices if you like—it’s your flavor adventure!
Step 4: Assemble the Nacho Egg Rolls
Lay an egg roll wrapper on a clean surface with a corner pointed toward you, like a diamond. Spoon about 2 tablespoons of the cheesy beef filling into the center. Fold the bottom corner over the filling, then bring in the sides, and roll tightly away from you. Don’t forget to dip your finger in water and seal the final edge—this keeps everything together when frying. Repeat with all the wrappers and filling.
Step 5: Fry to Golden Perfection
Heat 2 to 3 inches of oil in a deep skillet or heavy pot to 350°F. Carefully slide in your Nacho Egg Rolls, working in batches so you don’t crowd the pan. Fry for 2 to 3 minutes per side or until the wrappers are crisp and gorgeously golden. Transfer the finished rolls to a plate lined with paper towels to catch any extra oil.
Step 6: Serve Hot with Dipping Sauces
As soon as the Nacho Egg Rolls are cool enough to handle, set them out with bowls of sour cream, salsa, and guacamole. Each bite is warm, melty, and packed with flavor—you won’t be able to stop at just one!
How to Serve Nacho Egg Rolls
Garnishes
These rolls are already beautiful, but you can amp up the presentation (and the flavor!) by sprinkling them with chopped fresh cilantro, diced tomatoes, or sliced green onions just before serving. For a real Tex-Mex flourish, add a sprinkle of extra cheddar or a squeeze of lime juice.
Side Dishes
Nacho Egg Rolls partner perfectly with a simple side salad, Mexican rice, or classic refried beans. For party spreads, tray them up with tortilla chips, a big bowl of elote (Mexican street corn), or crunchy slaw for extra color and freshness.
Creative Ways to Present
For a casual get-together, try serving these Nacho Egg Rolls sliced in half on a platter with a trio of dipping sauces lined up alongside. Or, get playful and serve them in shot glasses with salsa on the bottom for a grab-and-go appetizer that’ll have your guests raving!
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers (and that’s a big “if”!), store Nacho Egg Rolls in an airtight container in the fridge for up to 3 days. Make sure they’re completely cool before sealing them up to prevent sogginess.
Freezing
One of the best parts about Nacho Egg Rolls is how freezer-friendly they are. Assemble and roll them as usual, but don’t fry—just place on a baking sheet and freeze until solid, then transfer to a freezer-friendly bag or container. When ready to enjoy, let them thaw slightly before frying or baking.
Reheating
To revive your Nacho Egg Rolls back to crispy splendor, reheat them in a 400°F oven for 8 to 10 minutes. For a quick fix, the air fryer works wonders. Avoid the microwave if you can—it tends to make everything a bit too soft.
FAQs
Can I make Nacho Egg Rolls vegetarian?
Absolutely! Substitute the ground beef with black beans, refried beans, or a plant-based meat alternative. Pump up the flavor with extra veggies like corn, bell peppers, or sautéed mushrooms.
Can I bake these instead of frying?
Yes, you can! Simply brush the assembled egg rolls lightly with oil and bake at 400°F for 12 to 15 minutes, flipping halfway through. They won’t be quite as decadent as the fried version, but they’ll still have that crave-worthy crunch.
What dipping sauces go best with Nacho Egg Rolls?
Classic choices like cool sour cream, chunky salsa, or zesty guacamole are fantastic. If you want to get adventurous, serve with queso, creamy jalapeño ranch, or a smoky chipotle sauce.
Can I make Nacho Egg Rolls in advance?
Definitely. Assemble and freeze them before frying for the freshest results. Just fry (or bake) them straight from the freezer with only a slight increase in cooking time.
How do I keep them from getting soggy?
The key is to fry them hot and drain thoroughly on paper towels. When storing, allow them to cool completely, and always reheat in the oven or air fryer to restore crispiness.
Final Thoughts
Nacho Egg Rolls have a way of turning any moment into a celebration. They’re so easy to love—crunchy, cheesy, and full of bold, Tex-Mex personality. I hope you give them a try, share them with your friends and family, and make them a new favorite in your snack-time lineup!
Print
Nacho Egg Rolls Recipe
- Total Time: 30 minutes
- Yield: 10 egg rolls 1x
- Diet: Non-Vegetarian
Description
These Nacho Egg Rolls are a delicious Tex-Mex twist on a classic appetizer. Crispy egg roll wrappers filled with a flavorful mixture of seasoned ground beef, nacho cheese sauce, and cheddar cheese, perfect for dipping in salsa, sour cream, or guacamole. Whether served as a party snack or a fun family dinner, these cheesy beef egg rolls are sure to be a hit!
Ingredients
For the filling:
- 1/2 pound ground beef
- 1/4 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup nacho cheese sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup canned diced green chilies (optional)
For assembly:
- 10 egg roll wrappers
- Vegetable oil for frying
- Sour cream, salsa, or guacamole for dipping
Instructions
- Cook the filling: In a skillet, cook ground beef and onion until browned. Add spices, then mix in cheese sauce, cheddar, and chilies.
- Assemble the egg rolls: Place filling on wrappers, fold, and roll tightly, sealing edges with water.
- Fry the egg rolls: Heat oil to 350°F, fry egg rolls until golden and crispy.
- Serve: Drain on paper towels and serve hot with dips.
Notes
- To bake instead of fry, brush egg rolls with oil and bake at 400°F for 12–15 minutes, flipping halfway.
- These freeze well before frying—just thaw slightly before cooking.
- Add jalapeños or black beans for a spicy or vegetarian twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
