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Mexican Egg Rolls

Mexican Egg Rolls

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
STEPHANIEJO

STEPHANIEJO

These are easy and delicious! Use them as an appetizer, or as a main dish. As an appetizer, serve with salsa. As a main dish, serve on a bed of lettuce with all the taco fixin's you love.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
  2. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
  3. Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
  4. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.
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Reviews

MBKRH
92

MBKRH

9/8/2007

These were delicious! I didn't change anything in the recipe, except I sprayed them with butter spray, and baked them for 20 minutes at 425* My end result was 14 rolls, all of which were gone in less than an hour. My coworkers said this is the best thing I've made so far. Guess I'll be doing this one again real soon!

Karen Saurer
79

Karen Saurer

4/1/2005

These were served to me recently when I lunched at a friend's home. Her filling included the ground beef nicely spiced with taco seasoning, but also included cooked rice, black beans, and the shredded cheese and diced green chilis. She mixed all of the ingredients into a large bowl and put a quarter cup of the mixture on each egg roll wrapper. This saved a little time so as not to top each egg roll individually with cheese and green chilies. The rest of the directions were identical although she sealed the edges with an egg wash and it was a great lunch accompanied with some chips and guacamole and a mixed greens salad.

Busy Jenn
41

Busy Jenn

6/3/2006

My husband and I tried this but used shredded chicken instead of beef and added black beans, corn, mexican cheese, fresh cilantro and spinach. It turned out great.

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