Mexican Egg Rolls
Crispy, golden, and bursting with bold flavors, these Mexican Egg Rolls are the ultimate fusion appetizer that’s sure to impress your crowd. This quick and easy recipe combines seasoned ground beef, black beans, sweet corn, and a hint of diced green chiles, all blended with gooey cheddar cheese for a savory filling that’s perfectly spiced with chili powder and cumin. Each egg roll is tightly wrapped for a crunchy exterior when fried to perfection, offering a satisfying contrast to the hearty filling inside. Serve these irresistible egg rolls hot with creamy sour cream and zesty salsa for dipping, making them an unbeatable party snack, game day treat, or family dinner side. Ready in just 35 minutes, this 12-serving recipe is your next go-to dish for delicious Tex-Mex flavor in every bite!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 cup Black beans, drained and rinsed
- 0.5 cup Frozen corn, thawed
- 1 cup Shredded cheddar cheese
- 2 tablespoons Diced green chiles (canned)
- 12 pieces Egg roll wrappers
- 2 cups Vegetable oil (for frying)
- 0.5 cup Sour cream (for dipping)
- 0.5 cup Salsa (for dipping)
Instructions
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat.
Stir in chili powder, ground cumin, garlic powder, and salt. Cook for 1-2 minutes to blend the flavors.
Add black beans, corn, cheese, and green chiles to the skillet. Mix well until the cheese is melted and the filling is fully combined. Remove from heat and let it cool slightly.
Lay one egg roll wrapper on a clean surface, with one corner pointing toward you (like a diamond shape). Spoon about 2-3 tablespoons of the filling mixture into the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the two side corners to enclose the filling. Roll tightly away from you, sealing the top corner with a little water to secure the egg roll.
Repeat with the remaining wrappers and filling.
In a deep skillet or medium saucepan, heat vegetable oil to 350°F (175°C). Carefully add the egg rolls, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.
Remove the egg rolls with tongs and place them on a plate lined with paper towels to drain excess oil.
Serve hot with sour cream and salsa for dipping.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.5 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
