Tex Mex Egg Rolls
Crispy, golden perfection meets bold, zesty flavors in these irresistible Tex Mex Egg Rolls! Packed with a hearty filling of seasoned ground beef, black beans, sweet corn, gooey cheddar cheese, and zesty diced tomatoes with green chilies, these handheld bites are a flavor explosion in every bite. The filling is wrapped in flaky egg roll wrappers and fried to crunchy deliciousness, making them a crowd-pleasing appetizer or snack. With hints of chili powder, cumin, and garlic, these egg rolls bring the classic Tex-Mex spice profile to the forefront. Serve them hot with tangy salsa or creamy sour cream for dipping, and garnish with fresh cilantro for a pop of color and freshness. Perfect for game day, parties, or a fun weeknight treat, these Tex Mex Egg Rolls are easy to make and utterly addictive!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 can Black beans
- 1 cup Sweet corn kernels
- 1 cup Shredded cheddar cheese
- 1 can Diced tomatoes with green chilies (e.g., Rotel)
- 1 tsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 12 pieces Egg roll wrappers
- 2 cups Vegetable oil (for frying)
- 2 tbsp Cilantro (optional, for garnish)
- to taste Sour cream or salsa (for dipping)
Instructions
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Add the black beans, corn, diced tomatoes with green chilies, chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes to heat through. Remove from heat and let the mixture cool slightly.
Once the mixture has cooled, stir in the shredded cheddar cheese until evenly distributed.
Lay an egg roll wrapper on a clean surface, pointing one corner towards you (like a diamond shape). Place about 3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold the left and right corners towards the center. Roll it up tightly, sealing the top corner with a dab of water. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Ensure the oil is deep enough for frying.
Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining egg rolls.
Garnish with chopped cilantro, if desired, and serve warm with sour cream or salsa for dipping.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 185 mg | 4% | |
*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.
