Description
These Tex-Mex Inspired Egg Rolls are a delicious fusion of crispy egg roll wrappers filled with a savory mixture of spiced ground beef, black beans, corn, and melted cheddar cheese. Fried to golden perfection, they offer a delightful crunch with every bite, complemented perfectly by a creamy lime-cilantro dipping sauce. Ideal as an appetizer or party snack, these egg rolls bring bold Southwestern flavors wrapped in a crispy shell.
Ingredients
Scale
Filling
- 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)
Assembly
- 12 egg roll wrappers
- Vegetable oil for frying
Dipping Sauce
- 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, cooking for 2-3 minutes until softened. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Stir in chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Cook for another 2 minutes to bloom the spices. Add black beans and corn, cooking for 2-3 minutes until warmed through. Remove from heat and set aside to cool slightly. Once cooled, stir in shredded cheese until melted.
- Assemble the egg rolls: Lay one egg roll wrapper flat on a clean surface with a corner pointing toward you (diamond shape). Place 2-3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top corner, sealing the edge with water. Repeat with remaining wrappers and filling.
- Fry the egg rolls: In a deep skillet or large pot, heat vegetable oil over medium-high heat to about 350°F (175°C). Fry egg rolls in batches without overcrowding, cooking 3-4 minutes and turning occasionally until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the dipping sauce (optional): In a small bowl, combine sour cream, lime juice, chopped cilantro, and taco seasoning (or chili powder). Stir until smooth and well combined.
- Serve: Serve warm egg rolls with the dipping sauce on the side, enjoying a crispy, cheesy, and flavorful Tex-Mex treat.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Add cayenne pepper cautiously if you prefer spicy heat.
- Ensure oil temperature is consistent to achieve crispy, non-greasy egg rolls.
- The dipping sauce is optional but adds a fresh, tangy complement to the rich filling.
- Leftover egg rolls can be reheated in an oven or air fryer for best crispiness.
