Nacho Egg Rolls are the ultimate fusion food that combines the crispy texture of Chinese egg rolls with the bold, zesty flavors of Mexican nachos. These golden-brown delights pack all your favorite nacho toppings—seasoned beef, melty cheese, jalapeños, and more—into a convenient handheld package that’s perfect for game day, parties, or just a fun weeknight dinner.
I created these after a late-night craving struck, and they’ve quickly become one of my family’s most requested appetizers. The contrast between the crunchy exterior and the gooey, spicy filling creates an irresistible bite that will have everyone reaching for seconds (and thirds!).
Why You’ll Love This
- Perfect finger food that combines two beloved cuisines in one crispy package
- Make-ahead friendly—prep the filling and roll them earlier in the day, then fry just before serving
- Customizable with your favorite nacho toppings and spice level
- Great for using up leftover taco meat or beans
- Kid-friendly but easily spiced up for adults who like more heat
Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning mix
- 4 large flour tortilla wraps
- ½ cup yellow onion, finely diced
- ½ cup green bell pepper, chopped
- 1 can diced tomatoes with green chilies
- Small handful of crisp iceberg lettuce, shredded
- 1 cup warm nacho cheese sauce
- ½ cup sour cream
- ½ cup nacho cheese Doritos, crushed into bits
Instructions
- Heat a large skillet over medium-high heat and cook the ground beef, breaking it up as it browns. Once fully cooked, drain away any excess fat.
- Toss in the diced onion and chopped green pepper. Cook everything together for about 4 minutes until the vegetables start to soften.
- Sprinkle the taco seasoning over the beef and vegetables, stirring well to coat everything evenly. Let it cook for another minute.
- In a small bowl, mix together the nacho cheese sauce and the diced tomatoes with chilies until well combined.
- Lay out your tortillas flat. Spread a generous stripe of the cheese mixture down the center of each tortilla, leaving space at the edges.
- Spoon the seasoned beef mixture over the cheese base, then add dollops of sour cream, some shredded lettuce, and a sprinkle of crushed Doritos.
- Fold in the sides of each tortilla first, then roll them up tightly from bottom to top, making sure all the filling stays tucked inside.
- Heat a clean skillet over medium heat. Place the rolls seam-side down and cook, turning occasionally, until all sides are golden brown and crispy.
- Let them cool for just a minute, then slice in half if desired and serve while the cheese is still melty inside and the outside is crunchy.
Tips & Variations
- For a vegetarian version, skip the meat and double the beans, or substitute with crumbled tofu or plant-based ground meat.
- Add diced avocado to the filling for extra creaminess, but add it just before rolling to prevent browning.
- Try baking instead of frying: brush with oil and bake at 425°F for 15-20 minutes, turning halfway through.
- Make mini versions using wonton wrappers for bite-sized appetizers.
- For extra heat, add a dash of hot sauce to the filling or serve with spicy salsa.
- Prep ahead tip: Make the filling a day in advance and store in the refrigerator until ready to roll and fry.
Serving Suggestions
Serve these Nacho Egg Rolls with a variety of dipping options like salsa, queso, sour cream, and guacamole. Arrange them on a platter with small bowls of each dip for a colorful presentation that lets guests customize their experience.
For a complete meal, pair with a simple side salad dressed with lime vinaigrette or Mexican street corn (elote) for an authentic fiesta feel. A cold Mexican beer or frozen margarita makes the perfect beverage companion!
Notes
- The egg rolls are best enjoyed immediately after frying when they’re at their crispiest.
- If you need to keep them warm before serving, place in a 200°F oven on a wire rack over a baking sheet.
- You’ll know they’re done frying when they’re golden brown and the wrapper is crisp and bubbled.
- Store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven or air fryer for 5-7 minutes to restore crispness.
FAQs
Can I make these ahead of time?
Yes! You can prepare the filling and even roll the egg rolls up to 24 hours in advance. Store them covered in the refrigerator with a damp paper towel to prevent the wrappers from drying out. Fry just before serving.
Can I freeze these egg rolls?
Absolutely! Freeze them uncooked in a single layer on a baking sheet, then transfer to a freezer bag. Fry them directly from frozen, adding 1-2 minutes to the cooking time.
What if I can’t find egg roll wrappers?
Spring roll wrappers can work as a substitute, though they’re thinner and will create a different texture. You could also use flour tortillas and make them more like chimichangas by securing with toothpicks before frying.
How do I prevent the egg rolls from bursting while frying?
Don’t overfill them (3 tablespoons of filling is plenty), make sure to seal them well with egg wash, and maintain the oil at a steady 350°F. Too hot, and they’ll brown too quickly; too cool, and they’ll absorb too much oil and potentially burst.
[recipe_card]
