Mexican Egg Rolls

Mexican Egg Rolls

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"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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30 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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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

  • Cook

  • Ready In

  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.


  1. 95 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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...

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 s...

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.

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...

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...

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 abo...

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!

When I made these I was afraid I wouldnt have enough filling so I added and extra taco seasoning and some refried beans. Well instead I ended up having extra which was great becuase I turned th...

Recipe was great. Quick prep and cooking. The time consuming thing was rolling the egg rolls, but that was fun to do. Nice twist on the traditional egg roll.

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