Tex Mex Egg Rolls
These little Tex Mex Egg Rolls are bursting with flavor and are a perfect party appetizer or a snack for any occasion. The delicious filling is a combination of seasoned ground beef or chicken, black beans, corn, and gooey melted cheese. Rolled up in a crispy egg roll wrapper and fried to a golden perfection, each bite is simply irresistible.
Serve them with a side of salsa and guacamole, and you’ve got yourself a crowd-pleasing treat that will keep everyone coming back for more. Trust me, once you try these Tex Mex Egg Rolls, you’ll be hooked!
Ingredients Needed for This Recipe
- 1 lb ground beef or substitute with ground turkey for a lighter option
- 1 packet taco seasoning mix (about 1 oz or 2 tablespoons if you’re using homemade)
- 1 cup cooked rice, cooled (white or brown rice works well)
- 1 can black beans (15 oz), rinsed and drained
- 1 cup corn kernels, can be fresh, frozen (thawed), or canned
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes (fresh or canned and drained)
- 1/4 cup chopped cilantro
- 1/4 cup diced green onions
- 1/4 cup sliced jalapeños (adjust based on your spice preference, can use fresh or pickled)
- 12-15 egg roll wrappers
- Vegetable oil, for frying
- Sour cream, salsa, and guacamole, for serving
Instructions for Making Tex Mex Egg Rolls
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it apart with a spatula as it cooks. Drain any excess grease.
- Season the Beef: Add the taco seasoning mix to the cooked beef, following the package’s instructions for adding water. Stir well until the beef is evenly coated with the seasoning. Let it simmer for a few minutes until the mixture has thickened, then remove from heat.
- Combine the Filling: In a large bowl, combine the seasoned beef, cooked rice, black beans, corn, shredded cheese, diced tomatoes, chopped cilantro, green onions, and sliced jalapeños. Mix well to ensure the ingredients are evenly distributed.
- Prepare the Egg Roll Wrappers: Lay an egg roll wrapper on a clean, flat surface. Place about 2 tablespoons of the filling mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the final corner with a little water to keep it closed.
- Heat the Oil: In a large skillet or deep fryer, heat the vegetable oil to about 375°F (190°C). You’ll need enough oil so that the egg rolls can be completely submerged.
- Fry the Egg Rolls: Fry the egg rolls in batches, being careful not to overcrowd the skillet. Fry for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the egg rolls from the oil and drain them on paper towels.
- Serve: Serve the Tex Mex Egg Rolls hot with sour cream, salsa, and guacamole for dipping. Enjoy your delicious fusion appetizer!
Tips for Perfecting the Recipe
Choosing the Right Ingredients: The key to a delicious Tex Mex Egg Roll lies in the quality of its components. Opt for fresh vegetables and high-quality meat. If you’re going vegetarian, consider using quinoa or a meat substitute to maintain the protein content.
Seasoning Balance: Taco seasoning is pivotal. You can adjust the amount based on your taste preferences, but ensure it’s well-balanced so as not to overpower the other ingredients. Homemade taco seasoning allows for customization and can be a healthier option with less sodium.
Wrapping Technique: The wrap can make or break an egg roll. Place the filling in the center, fold the bottom corner over the filling, then fold in the sides, and roll it up tightly to prevent any leaks. Use water to seal the edges. Practice makes perfect, so don’t be discouraged if your first few attempts aren’t flawless.
Frying to Perfection: The oil temperature is crucial for achieving the perfect golden-brown finish without absorbing too much oil. Use a thermometer to maintain the right temperature, and don’t overcrowd the pan to ensure even cooking.
Draining Excess Oil: After frying, let the egg rolls rest on a wire rack over a sheet pan or paper towels to drain any excess oil. This step keeps them from becoming soggy.
Serving Suggestions
Tex Mex Egg Rolls are incredibly versatile and can be served in numerous ways to delight your guests. Here are some serving suggestions:
Dipping Sauces: Offer a variety of dipping sauces such as guacamole, sour cream, salsa, queso, or a spicy aioli to cater to different tastes.
Side Dishes: Pair with a refreshing salad, Mexican rice, or a black bean and corn salad to create a balanced meal.
Party Platters: Arrange them beautifully on a large platter with lime wedges and cilantro for garnish, making them an inviting centerpiece for gatherings.
As a Main Course: Serve them with sides of Spanish rice and refried beans for a filling meal that’s sure to satisfy.
Storage Tips
Proper storage is essential for maintaining the freshness and quality of your Tex Mex Egg Rolls, whether you’re dealing with leftovers or prepping ahead.
Refrigerating: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To prevent them from becoming soggy, you can line the container with paper towels to absorb excess moisture.
Freezing: For longer storage, Tex Mex Egg Rolls can be frozen before or after frying. Freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can last up to 2 months. Reheat in the oven or air fryer for best results.
Reheating: To maintain their crispiness, reheat leftover egg rolls in the oven at 350°F until they’re heated through and crispy again. Microwaving is not recommended as it tends to make them soggy.
Frequently Asked Questions
Can I make Tex Mex Egg Rolls vegetarian?
Absolutely! Substitute the ground beef with a plant-based meat alternative, extra beans, or cooked quinoa to keep them hearty and satisfying.
How do I prevent the egg rolls from becoming soggy?
Ensure you drain the filling ingredients well to avoid excess moisture. Also, fry at the correct temperature and drain on a wire rack or paper towels after frying.
Can I bake these egg rolls instead of frying?
Yes, for a healthier option, you can bake the egg rolls. Brush them lightly with oil and bake at 400°F for about 20-25 minutes or until golden and crispy, flipping halfway through the cooking time.
What’s the best way to seal egg rolls so they don’t open while frying?
Use a small amount of water to dampen the edges of the wrapper before sealing. Press firmly to ensure they are well-sealed.
How do I know when the oil is at the right temperature for frying?
Use a kitchen thermometer to check that the oil is around 375°F. If you don’t have a thermometer, you can test the oil by inserting the handle of a wooden spoon or a small piece of wrapper into it. If small bubbles form around the handle or the wrapper, the oil is ready.
Can I use corn tortillas instead of egg roll wrappers?
While traditional egg rolls use a specific dough, using corn tortillas would transform the dish into more of a taquito. If you prefer to use corn tortillas, you might need to adjust the cooking method, as they are best when baked or lightly fried.
Tex Mex Egg Rolls
Ingredients
- 1 lb ground beef or substitute with ground turkey for a lighter option
- 1 packet taco seasoning mix about 1 oz or 2 tablespoons if you’re using homemade
- 1 cup cooked rice cooled (white or brown rice works well)
- 1 can black beans 15 oz, rinsed and drained
- 1 cup corn kernels can be fresh, frozen (thawed), or canned
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes fresh or canned and drained
- 1/4 cup chopped cilantro
- 1/4 cup diced green onions
- 1/4 cup sliced jalapeños adjust based on your spice preference, can use fresh or pickled
- 12-15 egg roll wrappers
- Vegetable oil for frying
- Sour cream salsa, and guacamole, for serving
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it apart with a spatula as it cooks. Drain any excess grease.
- Season the Beef: Add the taco seasoning mix to the cooked beef, following the package’s instructions for adding water. Stir well until the beef is evenly coated with the seasoning. Let it simmer for a few minutes until the mixture has thickened, then remove from heat.
- Combine the Filling: In a large bowl, combine the seasoned beef, cooked rice, black beans, corn, shredded cheese, diced tomatoes, chopped cilantro, green onions, and sliced jalapeños. Mix well to ensure the ingredients are evenly distributed.
- Prepare the Egg Roll Wrappers: Lay an egg roll wrapper on a clean, flat surface. Place about 2 tablespoons of the filling mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the final corner with a little water to keep it closed.
- Heat the Oil: In a large skillet or deep fryer, heat the vegetable oil to about 375°F (190°C). You’ll need enough oil so that the egg rolls can be completely submerged.
- Fry the Egg Rolls: Fry the egg rolls in batches, being careful not to overcrowd the skillet. Fry for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the egg rolls from the oil and drain them on paper towels.
- Serve: Serve the Tex Mex Egg Rolls hot with sour cream, salsa, and guacamole for dipping. Enjoy your delicious fusion appetizer!
