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Bekki's Mexican Egg Rolls


"This amazingly tasty recipe was given to me by my aunt about 10 years ago. My family has continued to make it often, and it always is a smashing success! It's adaptable for both for meat-eaters and vegetarians, and is great out of the oven and reheats well. It's a terrific dish for football parties and whenever you're attacked by the munchies. A vegetarian version of ground beef can also be used for the filling. "
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1 h 5 m servings 980 cals
Original recipe yields 10 servings (20 egg rolls)


  • Calories:
  • 980 kcal
  • 49%
  • Fat:
  • 41.7 g
  • 64%
  • Carbs:
  • 113.3g
  • 37%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1972 mg
  • 79%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
  2. Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
  3. If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
  4. Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.


  • Note
  • It is very important to use TWO egg roll wrappers and wrap them twice around the filling, tucking in the corners each time. If the egg roll is not double-wrapped and sealed, its contents will leak out when cooked.

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Read all reviews 4
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This is a great recipe as a starter recipe but it is recipe for empanadas and she is using egg roll wrappers which depending where you live may be easier to find. Sub out the velveeta for real c...

This was an awesome recipe. My husband loved them. There was extra so the next day I warmed them up with just a pan, no oil and they got crispy again.

Only 4 stars simple because I used skirt steak strips, Mexican cheese & chopped roasted poblano peppers. I also just wet my fingers with water and these were Fast n Easy! I heated up a bit of la...

So disappointed...