Taco Egg Rolls!

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a plate full of taco egg rolls

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.

REPIN Taco Egg Rolls

closeup of taco egg roll


a plate full of taco egg rolls
5 from 4 votes
Review Recipe

Taco Egg Rolls

Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 20 taco egg rolls
Author Holly Nilsson
Crispy egg roll shells filled with seasoned beef and cheese.


  • 1 pound 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 cheese shredded (cheddar, monterey jack, tex mex blend all work well)
  • oil for frying

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  • 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.
  • Lay each egg roll wrapper out with a corner pointing towards you. Place 1 ½ tablespoons of cheese and 1 ½ 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).
  • Preheat oil to 350°F. Fry each egg roll for about 4-5 minutes or until browned and crispy.
  • Serve hot with sour cream and salsa!

Nutrition Information

Calories: 161, Carbohydrates: 8g, Protein: 8g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 25mg, Sodium: 175mg, Potassium: 109mg, Vitamin A: 110IU, Vitamin C: 5.2mg, Calcium: 68mg, Iron: 1mg

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

Keyword taco egg rolls, tacos
Course Snack
Cuisine American, Tex Mex


About the author


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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!

More Posts by Holly

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Recipe Rating


  1. I have did the taco egg rolls they went over real good but I would like to do some & freeze them ..Do I cook them & then freeze them or Do I just prep them & freeze them5 stars

  2. I think the idea of making taco egg rolls sounds delicious. Ideal for party food, and could easily be served with a dipping sauce.5 stars

  3. 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

  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!

    1. I have not tried freezing these before so I can’t say for sure. If you do freeze them, I would try freezing them before cooking.

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

    1. Great question! I have not baked these before… but I do know you can bake egg rolls so I’m sure it would work. I’d love to hear how it works out if you try it!