Here’s a fun and tasty recipe for Nacho Egg Rolls—a crunchy twist on nachos in a convenient roll! 🌮🥚
Ingredients (makes ~12 egg rolls)
- 12 Egg Roll Wrappers
- 1 cup Cooked Chicken (optional)
- 1 cup Cheddar Cheese
- ½ cup Black Beans, drained and rinsed
- ½ cup Corn, drained
- ¼ cup Salsa
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- Oil for frying or brushing
Instructions
- Prepare the filling
- In a bowl, mix shredded chicken, cheese, black beans, corn, salsa, chili powder, and cumin.
- Assemble the egg rolls
- Place an egg roll wrapper on a clean surface in a diamond shape.
- Spoon 2–3 tablespoons of filling onto the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal with a little water.
- Cook the egg rolls
Frying method:- Heat oil in a pan to 350°F (175°C).
- Fry egg rolls until golden brown, ~2–3 minutes per side.
Baking method: - Preheat oven to 425°F (220°C).
- Brush or spray egg rolls with oil.
- Bake for 15–20 minutes, turning halfway, until golden and crispy.
- Serve
- Cut in half and serve with Guacamole, Sour Cream, or extra salsa.
Tips for best results
- Don’t overfill, or they may burst while cooking.
- Brush baked egg rolls with a little oil to get that golden crunch without deep frying.
- You can customize with Jalapeños, Olives, or Refried Beans.
These nacho egg rolls are crispy, cheesy, and packed with Tex-Mex flavor—perfect as an appetizer or snack.
If you want, I can also give a 5-minute air fryer version that makes them extra crispy with minimal oil.
