These taco egg rolls are filled with deliciously seasoned ground beef, shredded cheese, and fresh pico de gallo. I am a fan of tacos in every form, and these egg rolls are no exception! Make these when you want to change up taco night, need a fun appetizer, or for game days!
I like to use my taco seasoning for this recipe, but if you have a favorite that you like to use, that’s totally fine. Feel free to add any other taco toppings into your taco egg rolls! Because they don’t spend too much time in the fryer, this recipe is super flexible. Maybe include some shredded lettuce, diced avocado, or diced chiles!
taco egg rolls
- 1 lb 80 / 20 ground beef
- 1/2 c diced onion
- 1 c shredded cheese
- 1 c pico de gallo
- 12 egg roll wrappers
- 1 egg, beaten
- sour cream
make the beef
Heat 1 T oil in a large skillet over medium-high. Add beef and taco seasoning to the skillet, and cook, stirring occasionally and scraping brown bits off the bottom of the skillet and breaking up the meat.
Once the beef begins to brown, add onion to the skillet. Continue to cook, stirring occasionally, until completely the beef is completely browned, and onions have softened. Remove the skillet from the heat. Allow the beef to cool and come to room temperature.
assemble the egg rolls
Beat the egg in a small bowl with 2 T of water. Set aside.
Place egg roll wrapper flat on work surface with one of the corners facing you, (wrapper should look like a diamond.) Cover remaining wrappers with a towel to keep from drying. Scoop a heaping 1/4 c of beef onto the center of the wrapper, with the filling going from side to side. Top with a pinch of shredded cheese and pico de gallo. Lightly brush egg wash on the top two edges of the wrapper, from corner to corner.
Fold the bottom corner up, wrapping the wrapper tightly around the filing. Fold the sides in, being sure that the egg wash is working as an adhesive. Roll the mixture up until the egg rolls is completely rolled and sealed.
fry the egg rolls
Heat 1 inch of oil in a large skillet over medium-high heat. Prepare a wire rack over a baking sheet for draining egg rolls after frying. Place egg rolls in skillet, seam side down. Fry the egg rolls in batches to prevent over crowding. Drain on rack and continue frying the next batch.
Allow egg rolls to cool and dry for several minutes. Slice in half.