Crispy Nacho Egg Rolls

• total time: 1 hour 15 minutes

Ingredients

1 lb ground beef

1 tbsp taco seasoning

½ cup diced onion

1 cup shredded cheddar cheese

½ cup nacho cheese sauce

½ cup diced tomatoes (drained)

¼ cup sliced jalapeños (optional)

12 egg roll wrappers

Water (for sealing edges)

Oil for frying (vegetable or canola)

Optional for dipping:

Sour cream

Salsa

Guacamole

Ranch dressing

Directions

In a skillet over medium heat, cook ground beef and diced onion until beef is browned and onions are soft. Drain excess fat.

Stir in taco seasoning and a splash of water. Let simmer for 2–3 minutes until well mixed. Remove from heat.

Stir in shredded cheddar, nacho cheese sauce, diced tomatoes, and jalapeños (if using). Let mixture cool slightly.

Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling into the center.

Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.

Repeat with remaining wrappers and filling.

Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy.

Drain on paper towels. Serve hot with your favorite dipping sauces.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 270 kcal per egg roll | Servings: 12 egg rolls