Mexican Egg Rolls

68 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“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.” - by STEPHANIEJO

Ingredients

1 (14 ounce) package egg roll wrappers
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (4 ounce) can diced green chilies, drained
2 cups shredded pepperjack cheese
4 cups oil for frying, or as needed

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Metric US

Original recipe yields 14 rolls

Directions

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.
Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
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.
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.

Nutrition

Amount Per Serving (14 total)

Calories
286 cal
14%

Fat
17.2 g
27%

Carbs
19 g
6%

Based on a 2,000 calorie diet

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Reviews (68)

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MBKRH

Sep. 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 ..." See morethan 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!"

luv2cook

Apr. 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 shredde..." See mored 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

Jun. 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...." See more"

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