Cheesy Taco Egg Rolls

Cheesy taco egg rolls are the third episode of my egg roll series and they are so good! This recipe features crispy egg rolls stuffed with taco meat and homemade queso, topped with pico de gallo and sour cream.

Info and tips for cheesy taco egg rolls

This recipe uses egg roll wrappers. These are a little bigger and thicker than wonton wrappers, and can usually be found in most grocery stores by the tofu and fresh Asian produce. Egg rolls can dry out fast so make sure you keep them covered while rolling. To sea,l all you need is some water around the edges. Make sure to press together firmly so that no filling leaks out while frying.

When frying it’s important to have the oil at the right temperature. Anything around 350F is the sweet spot. If you don’t have an oil thermometer you can insert a wooden chopstick. If you see steady bubbling around the wood, your oil is hot enough! Make sure you don’t overcrowd your pan, this can lower the temp of the oil and lead to sad soggy egg rolls. If you want to skip the deep frying, you can brush with oil and pop into the air fryer at 350F until golden brown.

Equipment

This is the Our Place Pan I used for this entire recipe.

Ingredients for cheesy taco egg rolls

Ground beef

• ¼ onion 
• 3 garlic cloves
• 0.5 kg extra lean ground beef
• 1 taco seasoning packet

Queso sauce

• 1 tbsp butter
• ¼ onion
• 3 garlic cloves
• ¼ cup roasted hatch chili
• 1 roma tomato
• 1 can evaporated milk (354ml)
• 2 cups shredded cheddar cheese
• 1 tsp chili powder
• 1 tsp cumin
• salt & pepper to taste
• ¼ cup minced cilantro

Pico de gallo

• ½ onion
• 3 garlic cloves
• 1 jalapeno
• 3 roma tomatoes
• ¼ cup minced cilantro
• 1 lime juiced
• salt and pepper to taste

Others

• 16-18 egg roll wrappers
• neutral oil for frying (enough to cover)
• sour cream

Instructions

1. Begin by getting your prep out of the way: dice 1 whole onion, dice 4 roma tomatoes, mince 9 garlic cloves, mince 1 jalapeno, and mince half a cup cilantro. Shred your cheddar cheese.
2. Make the pico first so that it has time to marinate. Combine all listed ingredients in a bowl, season with salt and pepper to taste and set aside.
3. Now cook the ground beef in a pan on medium heat until only a little pink remains. At this point add in the onion, garlic, and seasoning packet. Continue cooking until meat is fully cooked and caramelized before removing from the pan and setting aside.
4. Next we will make the queso sauce in the same pan we used to cook the beef. Melt in the butter on medium/low heat and add the onion. Continue cooking for a few minutes and then add the garlic, roasted hatch chili, and roma tomatoes. Cook this down for another few minutes.
5. Then add in the evaporated milk and bring to a gentle simmer. Shut off the heat and stir in the shredded cheese, seasonings, and cilantro.
6. Now assemble by adding 1-2 tbsps. of ground beef and 1-2 tbsps. of queso to an egg roll. Wet the edges of the egg roll with water, and roll up like you would a burrito. Make sure the edges are sealed tight. Meanwhile be heating your oil for frying.
7. Once the oil is hot enough (see info and tips for more details on deep frying) add the egg rolls a few at a time. Fry for 1-2 minutes on each side before removing onto a wire rack. Repeat until all egg rolls are fried
8. Top the egg rolls with the pico de gallo and sour cream. Use any remaining queso sauce for dipping and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Crab Rangoon Egg Rolls
• Jalapeno Popper Egg Rolls
• Banana Nutella Egg Rolls

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Cheesy Taco Egg Rolls

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Appetizer

By Kenna's Cooks – Serves: 16-18 egg rolls

Prep Time: 30 minutes – Cooking Time: 1 hour – Total Time: 1 hour 30 minutes

Cheesy taco egg rolls feature crispy egg rolls stuffed with taco meat and homemade queso, topped with pico de gallo and sour cream.

Ingredients

• Ground beef
• ¼ onion 
• 3 garlic cloves
• 0.5 kg extra lean ground beef
• 1 taco seasoning packet
• Queso sauce
• 1 tbsp butter
• ¼ onion
• 3 garlic cloves
• ¼ cup roasted hatch chili
• 1 roma tomato
• 1 can evaporated milk (354ml)
• 2 cups shredded cheddar cheese
• 1 tsp chili powder
• 1 tsp cumin
• salt & pepper to taste
• ¼ cup minced cilantro
• Pico de gallo
• ½ onion
• 3 garlic cloves
• 1 jalapeno
• 3 roma tomatoes
• ¼ cup minced cilantro
• 1 lime juiced
• salt and pepper to taste
• Others
• 16-18 egg roll wrappers
• neutral oil for frying (enough to cover)
• sour cream

Instructions

1

Begin by getting your prep out of the way: dice 1 whole onion, dice 4 roma tomatoes, mince 9 garlic cloves, mince 1 jalapeno, and mince half a cup cilantro. Shred your cheddar cheese.

2

Make the pico first so that it has time to marinate. Combine all listed ingredients in a bowl, season with salt and pepper to taste and set aside.

3

Now cook the ground beef in a pan on medium heat until only a little pink remains. At this point add in the onion, garlic, and seasoning packet. Continue cooking until meat is fully cooked and caramelized before removing from the pan and setting aside.

4

Next we will make the queso sauce in the same pan we used to cook the beef. Melt in the butter on medium/low heat and add the onion. Continue cooking for a few minutes and then add the garlic, roasted hatch chili, and roma tomatoes. Cook this down for another few minutes.

5

Then add in the evaporated milk and bring to a gentle simmer. Shut off the heat and stir in the shredded cheese, seasonings, and cilantro.

6

Now assemble by adding 1-2 tbsps. of ground beef and 1-2 tbsps. of queso to an egg roll. Wet the edges of the egg roll with water, and roll up like you would a burrito. Make sure the edges are sealed tight. Meanwhile be heating your oil for frying.

7

Once the oil is hot enough (see info and tips for more details on deep frying) add the egg rolls a few at a time. Fry for 1-2 minutes on each side before removing onto a wire rack. Repeat until all egg rolls are fried

8

Top the egg rolls with the pico de gallo and sour cream. Use any remaining queso sauce for dipping and enjoy!