Description
These Tex-Mex Inspired Egg Rolls combine seasoned ground beef, black beans, corn, and melted cheddar cheese wrapped in crispy fried egg roll wrappers. Served with a creamy lime-cilantro dipping sauce, they make a perfect appetizer or party snack with bold Southwest flavors and a satisfying crunch.
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
Frying
- Vegetable oil for frying
Dipping Sauce (Optional)
- 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 and sauté for 2-3 minutes until softened. Add the ground beef and cook until browned, breaking it up into small pieces. Stir in chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional 2 minutes to allow spices to bloom. Stir in black beans and corn; cook for 2-3 minutes until heated through. Remove from heat and let the mixture cool slightly. Once cooled, stir in the shredded cheddar cheese until melted and evenly combined.
- Assemble the egg rolls: Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you (diamond shape). Place 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and tightly roll up towards the top corner, sealing the edge with a little water. Repeat until all egg rolls are assembled.
- Fry the egg rolls: Heat vegetable oil in a deep skillet or large pot over medium-high heat to about 350°F (175°C). Fry the egg rolls in batches without overcrowding for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- 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 blended.
- Serve: Serve the warm Tex-Mex egg rolls with the dipping sauce on the side. Enjoy this crispy, cheesy, and flavorful appetizer!
Notes
- For a leaner option, substitute ground turkey for ground beef.
- Cayenne pepper is optional and can be adjusted based on your heat preference.
- Ensure oil temperature is maintained at around 350°F for crispy, non-greasy egg rolls.
- You can prepare the filling in advance and refrigerate it before assembling.
- Egg roll wrappers can be found in the frozen section of most grocery stores or at Asian markets.
