If you love the irresistible crunch of egg rolls combined with the bold, zesty flavors of a classic Tex-Mex snack, then you are absolutely going to adore this Nacho Egg Rolls Recipe. These golden bites are packed with creamy cheese, spicy jalapeños, hearty black beans, and vibrant veggies all wrapped in a crisp shell. They’re perfect as party appetizers, a fun snack, or even a shareable game day treat that will have everyone coming back for more.
Ingredients You’ll Need
Getting ready to make these delicious Nacho Egg Rolls is easier than you might think. The ingredients are simple, each bringing a unique flavor or texture that turns this dish from ordinary to extraordinary. From creamy cheese to zesty spices, every element plays its part perfectly.
- Egg roll wrappers: These provide the crispy, golden exterior that holds all your flavorful filling together.
- Canned black beans: Rich in protein and fiber, they add heartiness and meld beautifully with the spices.
- Shredded cheddar cheese: Melts perfectly inside, giving that classic cheesy nacho taste.
- Corn kernels: A pop of sweetness and texture, whether fresh or canned.
- Pickled jalapeños: Bring that signature spicy kick that every nacho lover craves.
- Diced red bell pepper: Adds vibrant color and a subtle crunch.
- Chopped green onions: Fresh and mildly pungent, balancing the richness.
- Chili powder: Infuses the filling with warm, smoky notes.
- Cumin: Earthy and aromatic, complementing the chili powder perfectly.
- Garlic powder: Adds a gentle punch of savory goodness.
- Salt: Enhances and ties all the flavors together.
- Cream cheese: Provides a luscious creaminess that binds the filling.
- Vegetable oil: For frying to a crisp, golden perfection.
- Salsa: A tangy, spicy dip that’s the perfect partner for these egg rolls.
How to Make Nacho Egg Rolls Recipe
Step 1: Prepare the Filling
Start by combining the black beans, cheddar cheese, corn, pickled jalapeños, red bell pepper, green onions, and the blend of chili powder, cumin, garlic powder, and salt in a large bowl. Add the softened cream cheese last to ensure everything sticks together well—this creamy binder helps the filling hold its shape inside the egg rolls.
Step 2: Fill and Roll the Egg Rolls
Lay each egg roll wrapper on a clean flat surface with one corner pointing towards you, creating a diamond shape. Scoop about two tablespoons of the filling and place it near the center. Fold the bottom corner up over the filling, then tuck in the sides tightly before rolling upward to seal. Use a small dab of water to secure the top edge—this prevents any filling from spilling during frying.
Step 3: Heat the Oil
Pour enough vegetable oil into a large skillet so it’s about one inch deep. Heat the oil over medium heat until it reaches around 350°F (175°C). Maintaining the right temperature is key to achieving that perfect crispy texture without absorbing too much oil.
Step 4: Fry the Egg Rolls
Carefully place the egg rolls into the hot oil in batches to avoid overcrowding. Fry each one for about 3 to 4 minutes, turning occasionally to ensure even browning on all sides. The egg rolls are ready when they’re a beautiful golden brown and wonderfully crispy.
Step 5: Drain and Serve Warm
Once fried, transfer the egg rolls to a plate lined with paper towels to drain excess oil. Serve them warm alongside your favorite salsa to dip into—that fresh tang perfectly balances the rich, savory filling.
How to Serve Nacho Egg Rolls Recipe
Garnishes
Topping your Nacho Egg Rolls with a sprinkle of fresh cilantro or a dollop of sour cream can elevate every bite. These garnishes add brightness and creaminess that contrast beautifully with the crispy, spicy interior.
Side Dishes
Pair these egg rolls with a fresh salad or some spicy guacamole for a well-rounded meal. A chilled Mexican street corn salad or even a simple side of tortilla chips can complete the fun, festive experience.
Creative Ways to Present
If you want to impress guests, arrange these Nacho Egg Rolls Recipe bites on a platter with small bowls of various salsas, guacamole, and sour cream. You can even cut them diagonally to show off the colorful filling inside. This makes for an eye-catching and interactive appetizer station.
Make Ahead and Storage
Storing Leftovers
After enjoying your Nacho Egg Rolls, any leftovers should be stored in an airtight container in the refrigerator. They will stay fresh for up to 2 days, making them perfect for quick snacks or lunches.
Freezing
You can freeze the prepared but uncooked egg rolls by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. They’ll keep well for up to 2 months. When ready to eat, simply thaw and fry as usual for that fresh-from-the-fryer crunch.
Reheating
To reheat cooked egg rolls, the best method is to pop them in an oven or air fryer to restore their crispiness. Avoid microwaving if possible, as it can make the wrappers soggy. A quick 5 to 7 minutes at 375°F will bring back all the crunch and warmth.
FAQs
Can I bake these Nacho Egg Rolls instead of frying them?
Absolutely! Baking is a healthier alternative. Place the egg rolls on a baking sheet lined with parchment paper, brush lightly with oil, and bake at 400°F for about 15-20 minutes or until golden and crispy, flipping halfway through.
What can I use if I don’t have pickled jalapeños?
If you want to skip the pickled jalapeños, fresh jalapeños or even a dash of hot sauce can add some heat. For a milder option, try using banana peppers or omit them entirely without losing too much flavor.
Is this recipe vegetarian?
Yes, this Nacho Egg Rolls Recipe is fully vegetarian and packed with plant-based protein from beans and cheese. It’s an excellent option for meat-free gatherings or snack times.
Can I prepare the filling ahead of time?
Definitely! The filling can be made a day in advance and stored covered in the fridge. This makes assembling the egg rolls fast and easy, especially if you’re prepping for a party.
What’s the best dipping sauce for these egg rolls?
Salsa is a classic and fantastic choice, but you can also experiment with guacamole, sour cream, or even a spicy ranch dip to complement the flavors of the filling.
Final Thoughts
This Nacho Egg Rolls Recipe is a total crowd-pleaser that brings together the best of crunchy, creamy, spicy, and cheesy into one bite-sized package. Whether for a casual night in, a lively party, or whenever you want a snack that’s a little special, these egg rolls deliver on every level. Trust me, once you try making these, they’ll become one of your all-time favorites to share and savor.
Print
Nacho Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls (serves 12)
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
Description
These Nacho Egg Rolls are a crispy, flavorful appetizer perfect for parties or snacks. Filled with a delicious mixture of black beans, cheddar cheese, corn, jalapeños, and spices, wrapped in crispy fried egg roll wrappers, they combine classic nacho flavors in a fun, portable form served with zesty salsa for dipping.
Ingredients
Filling
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh or canned)
- 1/4 cup pickled jalapeños, chopped
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup cream cheese, softened
Wraps
- 12 egg roll wrappers
Frying
- Vegetable oil for frying (about 1 inch deep)
Serving
- 1/2 cup salsa (for dipping)
Instructions
- Prepare the filling: In a large bowl, combine black beans, shredded cheddar cheese, corn kernels, chopped pickled jalapeños, diced red bell pepper, chopped green onions, chili powder, cumin, garlic powder, salt, and softened cream cheese. Mix well until all ingredients are evenly incorporated.
- Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with a corner pointing towards you, creating a diamond shape. Spoon approximately 2 tablespoons of the filling near the center of the wrapper.
- Roll the egg rolls: Fold the bottom corner of the wrapper over the filling, then fold the two side corners inward. Roll the wrapper tightly towards the top corner and seal the edge with a small amount of water to secure the roll. Repeat this process for all remaining wrappers and filling.
- Heat the oil and fry: Pour vegetable oil into a large skillet to about 1 inch depth and heat it over medium heat until it reaches 350°F (175°C). Carefully fry the egg rolls in batches, turning occasionally, for 3 to 4 minutes or until they are golden brown and crispy on all sides.
- Drain and serve: Remove the fried egg rolls from the oil and place them on paper towels to drain excess oil. Serve warm with 1/2 cup of salsa for dipping.
Notes
- Make sure not to overfill the egg roll wrappers to prevent them from bursting during frying.
- Maintain oil temperature around 350°F to ensure crispy texture without absorbing too much oil.
- Can substitute cheddar cheese with a Mexican cheese blend for a different flavor profile.
- For a milder version, reduce or omit jalapeños.
- These egg rolls are best served immediately to preserve crispiness but can be kept warm in a low oven if needed.
