Taco Style Egg Rolls

Sarah Botwinick Recipe By
  • Cooking and Prep: 45 m
  • Serves: 7
  • Contains:

These taco Mexican-style egg rolls are a fun twist on your classic favorite Mexican dish but instead of a corn tortilla it’s wrapped in a crispy egg roll wrapper! Doesn’t get better! Best served with salsa and guacamole for dipping!

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Meat Filling

  1. Heat pan with two tablespoons of oil on medium heat.

  2. Add diced red onions and cook for five to eight minutes, stirring occasionally.

  3. Add frozen garlic cube, salt, and pepper and mix until the frozen garlic is melted. Add the ground beef and break up into small pieces.

  4. Then add red pepper and cook for an additional five minutes. Then add corn and cook for an additional two minutes.

  5. Stir in taco seasoning.

  6. Let meat filling cool for a few minutes before filling egg rolls.

Assemble the Egg Rolls

  1. Place about two tablespoons of the meat mixture into the center of each egg roll wrapper and fold and roll up.

  2. Using a little bit of water on your fingers, close up the egg roll.

To Bake

  1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

  2. Place egg rolls on a baking sheet and spray each egg roll liberally with cooking spray. Bake for 15 minutes, rotating each egg roll halfway through the baking time.

To Fry

  1. Heat frying pan with oil on medium heat. Fry each egg roll on both sides until golden and crispy.

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