Description
These Tex-Mex Inspired Egg Rolls are packed with bold flavors from seasoned beef, black beans, corn, and melted cheese, all wrapped in a crispy egg roll shell. Perfect for a fun appetizer, snack, or party dish, these egg rolls are served with a zesty dipping sauce that takes them to the next level!
Ingredients
For the Egg Rolls:
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese (or a Tex-Mex cheese blend)
- 12 egg roll wrappers
- Vegetable oil for frying
For the Dipping Sauce (optional):
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1/2 teaspoon taco seasoning (or chili powder)
Instructions
-
Cook the filling:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and cook for 2-3 minutes, until softened.
Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Cook for another 2 minutes to let the spices bloom.
Stir in the black beans and corn, cooking for 2-3 minutes until heated through. Remove the skillet from heat and set the filling aside to cool slightly.
Once cooled, stir in the shredded cheese until it melts into the filling. -
Assemble the egg rolls:
Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you (like a diamond shape).
Place about 2-3 tablespoons of the filling in the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and tightly roll it up towards the top corner, sealing the edge with a little water. Repeat for the remaining egg rolls. -
Fry the egg rolls:
In a deep skillet or a large pot, heat vegetable oil over medium-high heat (about 350°F or 175°C).
Fry the egg rolls in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil. -
Make the dipping sauce (optional):
In a small bowl, mix together sour cream, lime juice, chopped cilantro, and taco seasoning (or chili powder). Stir until smooth and well combined. -
Serve:
Serve the warm Tex-Mex egg rolls with the dipping sauce on the side. Enjoy this crispy, cheesy, and flavorful treat!
Notes
- If you prefer a healthier option, you can bake the egg rolls instead of frying them. Brush them with a bit of olive oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Feel free to customize the filling by adding ingredients like diced bell peppers, jalapeños, or shredded chicken.
- For a vegetarian option, swap the ground beef for extra beans and vegetables like zucchini, bell peppers, or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 170
- Sugar: 2g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg