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
Scale
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.
