Ingredients ( Makes 12 egg rolls )
Filling
- 1 lb (454 g) ground beef (85/15 for flavor + moisture)
- 1 (1 oz / 28 g) packet taco seasoning (or 2 Tbsp homemade: 1 tsp chili powder, 1½ tsp cumin, ½ tsp paprika, ¼ tsp garlic/onion powder, ¼ tsp oregano, pinch cayenne)
- ⅓ cup (80 ml) water
- 1 cup (100 g) shredded sharp cheddar (pre-shredded works, but block cheese melts better)
- ½ cup (60 g) canned black beans, rinsed and patted very dry
- ½ cup (60 g) frozen corn, thawed and drained
- ¼ cup (30 g) diced jalapeños (fresh for brightness, pickled for tang—seeds removed for mild heat)
- ⅓ cup (30 g) crushed tortilla chips (key for texture—use sturdy restaurant-style, not delicate)
Assembly
- 12 egg roll wrappers (keep covered with damp towel to prevent drying)
- 3 cups (720 ml) neutral oil for frying (avocado, canola, or peanut)
- Small bowl of water (for sealing)
For Serving
Fresh salsa verde, queso blanco, lime crema, or chunky guac
How To Make Nacho Egg Rolls
1. Cook & Season the Beef
In a large skillet over medium-high, brown beef 6–7 minutes—breaking into fine crumbles. Drain all but 1 Tbsp fat (flavor foundation!).
Stir in taco seasoning and water. Simmer 2–3 minutes until thickened and glossy. Remove from heat.
2. Build the Filling
In a large bowl, combine hot beef mixture, cheeses, black beans, corn, jalapeños, and crushed tortilla chips. Stir gently—heat from beef melts cheese slightly, binding the filling. Let cool 10 minutes (warm = soggy wrappers).
3. Fold with Precision
Lay one wrapper diamond-style (point toward you). Place 3 Tbsp filling slightly below center.
Fold: Bottom point over filling → left and right sides snugly inward → roll tightly upward. Seal top edge with water. Keep rolls firm but not overstuffed.
4. Fry to Golden Perfection
Heat oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer—too cool = greasy, too hot = burnt outside/raw inside.
Fry 3–4 rolls at a time (don’t crowd) 3–4 minutes—turning once—until deep golden and crisp. Drain upright in a wire rack over paper towels (prevents sogginess).
5. Serve Hot & Fresh
Let rest 2 minutes (filling sets). Serve immediately with dipping sauces on the side.
Tips for Perfect Gravy
(Note: These are intentionally dip-focused—but for a smoky chipotle crema, blend ½ cup sour cream + 1 Tbsp adobo sauce + 1 tsp lime juice.)