Taco Egg Rolls!

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taco egg rolls

How to Make Taco Egg Rolls!

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I love making egg rolls.  I think they’re such a fun finger food and people always just LOVE them!  The other day I was unpacking groceries and sitting next to one another on the counter were egg roll wrappers and taco seasoning… and I though… HEY!!!!!!  Why not?

I’m telling you, these were a HUGE hit!  My kids adored them and so did I!

I have found two types of egg roll wrappers… one type I have purchase are a little stretchy and doughy… and a second type always seem kind of dry and papery.  The stretchy ones work much better, I find the papery ones are dry and sometimes crack.  You may have to try a couple brands.  Egg roll wrappers are often found in the deli or with the tofu products in the veggie area.  Most stores have them but you may need to ask.

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Print Recipe
Servings: 20 taco egg rolls
Taco Egg Rolls
Prep Time:
20 mins
Cook Time:
4 mins
Total Time:
24 mins
Author: Holly
Course: Snack
Cuisine: American, Tex Mex
Keyword: taco egg rolls, tacos

Crispy egg roll shells filled with seasoned beef and cheese.

  • 1 lb . lean ground beef
  • 1 onion finely diced
  • 1 green pepper diced
  • 2 tablespoons salsa
  • 1 package taco seasoning
  • 20 egg roll wrappers mine were 5″x5″
  • 2 cups shredded cheese (cheddar, monterey jack, tex mex blend all work well)
  • oil for frying
  1. Brown ground beef and onions until no pink remains. Add in green peppers, taco seasoning, salsa and water as required on the package. Cook until water evaporates.
  2. Lay each egg roll wrapper out with a corner pointing towards you. Place 1 1/2 tablespoons of cheese and 1 1/2 tablespoons taco filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package).
  1. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy.
  2. Serve hot with sour cream and salsa!
Nutrition Information
Calories: 161, Fat: 10g, Saturated Fat: 3g, Cholesterol: 25mg, Sodium: 175mg, Potassium: 109mg, Carbohydrates: 8g, Protein: 8g, Vitamin A: 2.2%, Vitamin C: 6.3%, Calcium: 6.8%, Iron: 5.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)



Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

13 comments on “Taco Egg Rolls!”

  1. baking the egg roll wraps do not do them justice, totally need to fry…and I try to bake everything, I did make the mistake and baked egg rolls that I made, was a flop

  2. Can these be made with tortillas? I want to make them gluten free! Thank You

  3. I haven’t tried it yet but it look so good .And I am a very. Picky eater.

  4. To answer the question about freezing, I always freeze my egg rolls before cooking them. I just put them in the fryer frozen, and they cook to perfection! Seems like freezing them keeps the shape better. I need to try these!

  5. I will need to give these a try, they look so good :)

  6. Can you freeze these? Before or after you fry them?

  7. So I just made these, and baked them…..I think people should stick to frying them. Otherwise they are great.

  8. Is it possible to bake these instead?

  9. Would it be possible to bake these instead?

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