Mexican Egg Rolls Recipe -
Mexican Egg Rolls Recipe
  • READY IN 30 mins

Mexican Egg Rolls

Recipe by  

"These are easy and delicious! Use them as an appetizer, or as a main dish. As an appetizer, serve with salsa. As a main dish, serve on a bed of lettuce with all the taco fixin's you love."

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Original recipe makes 14 rolls Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
  2. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
  3. Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
  4. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2007

These were delicious! I didn't change anything in the recipe, except I sprayed them with butter spray, and baked them for 20 minutes at 425* My end result was 14 rolls, all of which were gone in less than an hour. My coworkers said this is the best thing I've made so far. Guess I'll be doing this one again real soon!

Most Helpful Critical Review
Nov 23, 2010

I made these because I had extra ground beef and my husband mistakenly purchased egg roll wrappers. These are horrible for you! I did not care for the taste of these egg rolls.

Apr 01, 2005

These were served to me recently when I lunched at a friend's home. Her filling included the ground beef nicely spiced with taco seasoning, but also included cooked rice, black beans, and the shredded cheese and diced green chilis. She mixed all of the ingredients into a large bowl and put a quarter cup of the mixture on each egg roll wrapper. This saved a little time so as not to top each egg roll individually with cheese and green chilies. The rest of the directions were identical although she sealed the edges with an egg wash and it was a great lunch accompanied with some chips and guacamole and a mixed greens salad.

Jun 03, 2006

My husband and I tried this but used shredded chicken instead of beef and added black beans, corn, mexican cheese, fresh cilantro and spinach. It turned out great.

Jun 01, 2006

As written, not bad, but a little bit bland. I halved the recipe, but used about 2/3 of the taco seasoning packet. I also added some sauteed onion, and a wee bit of cumin. I think maybe a little corn and some white rice might really improve them. It's definitely worth playing around with. As with all egg rolls I make, I squirted them with butter-flavored Pam, and did them in the oven. We had them with salsa. Thanks!

Jul 30, 2008

I tried this as written the first time. The second I made some changes that we thought made this even better. I added some corn and black beans to the meat mixture. Didn't fry with the lettuce inside, instead topped with the lettuce. We liked the way it worked just a little better. Thanks for the post.

Nov 14, 2006

My son made this recipe for his girlfriend and we were lucky enough to be included. They were wonderful. A nice change from regular tacos. We didn't have any green chilies, so he substituted about 1/2 cup salsa instead. He doubled wrapped the rolls so they wouldn't come apart. Served with sour cream, salsa and a salad, it is a great meal.

Sep 12, 2005

These were really good! Loved the concept. I added chopped onion and can of green chilies to the browning meat. Served with mexican rice and dipped the egg rolls in salsa and sour cream!


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 571 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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