Crispy Nacho Egg Rolls

Ingredients

• 1 lb (450g) ground beef or ground chicken
• 1 packet taco seasoning mix (or homemade)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese (optional for extra gooeyness)
• 1/2 cup canned nacho cheese sauce (optional)
• 1/4 cup finely chopped green onions
• 1/4 cup diced tomatoes (seeds removed)
• 12–15 egg roll wrappers
• 1 egg, beaten (for sealing)
• Oil for frying (vegetable or canola)

Instructions

1. Cook the Filling:
   In a skillet over medium heat, cook the ground beef until browned. Drain excess grease. Stir in taco seasoning according to the packet directions. Remove from heat and let cool slightly.
2. Combine:
   In a large bowl, mix the cooked meat, shredded cheeses, green onions, and diced tomatoes. Add nacho cheese sauce if using. Stir to combine.
3. Fill & Roll:
   Place an egg roll wrapper on a clean surface with a corner facing you (like a diamond). Add 2–3 tablespoons of filling near the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with the beaten egg to seal.
4. Fry:
   Heat oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches, turning occasionally, for about 3–4 minutes or until golden brown and crispy. Remove and drain on a paper towel–lined plate.
5. Serve:
   Serve hot with salsa, sour cream, or guacamole for dipping!

If you’d like, I can help write a baked version too — just ask!