If you are craving a fun, crunchy party snack or a delicious appetizer with a little southwestern flair, this Nacho Egg Rolls Recipe is exactly what you need. Picture crispy golden egg rolls packed with a flavorful filling of black beans, cheddar cheese, corn, and a kick of jalapeños, all seasoned perfectly and served alongside zesty salsa. They combine the best of nachos and egg rolls into one unforgettable bite that will have everyone asking for more.
Ingredients You’ll Need
Believe it or not, this Nacho Egg Rolls Recipe comes together from a handful of simple ingredients that create a perfect balance of textures and bold flavors. Each element — from creamy cheese to fresh veggies and fragrant spices — plays an important role in making these egg rolls a knock-out.
- Egg roll wrappers: The crispy shell that delivers satisfying crunch and holds all the delicious filling together.
- Canned black beans: Protein-packed and hearty, they bring creaminess and substance to every bite.
- Shredded cheddar cheese: Melts perfectly, adding gooey, cheesy goodness that nacho lovers will adore.
- Corn kernels: Sweet bursts that contrast wonderfully with the savory flavors inside.
- Pickled jalapeños: A tangy, mildly spicy punch that perks up the entire filling.
- Diced red bell pepper: Adds a colorful crunch and sweet undertone for vibrant flavor and appearance.
- Chopped green onions: Fresh and mild, they bring a light oniony note to the mix.
- Chili powder: Essential for that classic southwestern warmth and earthiness.
- Cumin: Provides smoky depth — a spice that ties all the flavors together beautifully.
- Garlic powder: For subtle savory complexity without overpowering the dish.
- Salt: Enhances all the flavors so nothing tastes flat or dull.
- Cream cheese: Softens and binds the filling while adding richness.
- Vegetable oil: Needed for frying to get that perfect crispy exterior golden brown and irresistible.
- Salsa (for dipping): Brings freshness, acidity, and spice to elevate every bite.
How to Make Nacho Egg Rolls Recipe
Step 1: Prepare the filling
In a large mixing bowl, combine the rinsed black beans, shredded cheddar, corn kernels, chopped pickled jalapeños, diced red bell pepper, green onions, and spices — chili powder, cumin, garlic powder, and salt. Add the softened cream cheese and use a spoon to stir everything together until your mixture is thoroughly blended and creamy. This filling is packed with layers of flavor and texture that will give your egg rolls that signature nacho appeal.
Step 2: Assemble the egg rolls
Lay one egg roll wrapper flat on your clean surface, positioning it as a diamond with a corner facing you. Spoon about 2 tablespoons of filling just below the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners snugly to enclose the sides. Roll the wrapper tightly toward the top corner while sealing the edge with a dab of water. Repeat this method faithfully, and in no time you’ll have a dozen perfectly wrapped, tightly sealed egg rolls ready for frying.
Step 3: Fry to crispy perfection
Pour about 1 inch of vegetable oil into a skillet and heat it over medium heat until it reaches approximately 350°F (175°C). Carefully add the egg rolls in small batches to avoid crowding. Fry them for about 3 to 4 minutes, turning occasionally, until they become a gorgeous golden brown and crispy all over. Use tongs to transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil. This frying step is crucial — it delivers that addictive crunch you’ll be craving.
How to Serve Nacho Egg Rolls Recipe
Garnishes
Sprinkle chopped fresh cilantro or green onions over your egg rolls for a fresh, herbaceous lift. A dollop of sour cream or guacamole also makes a delightful complement, enhancing the creamy elements of the filling while adding a cool contrast to the spicy jalapeños.
Side Dishes
Serve these crunchy treats alongside a bright mixed green salad or a light Mexican-style rice. If you’re going all out, some refried beans or a tangy corn salsa make excellent companions, amplifying the Southwestern vibe of the plate.
Creative Ways to Present
For a party, slice the egg rolls diagonally for perfect bite-sized finger food, ideal for dipping. You can also arrange them on a large platter with multiple dipping sauces like chipotle mayo, creamy avocado ranch, or a fiery habanero salsa to wow your guests with choices.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Nacho Egg Rolls Recipe treats, store them in an airtight container in the refrigerator for up to 3 days. Keep paper towels inside to absorb any residual moisture and help retain crispness.
Freezing
To freeze, assemble the egg rolls but do not fry them. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a zipper freezer bag or container. This way, they can be cooked straight from frozen, making future snacks or appetizers hassle-free.
Reheating
To reheat without losing crunch, pop the egg rolls in a preheated oven at 375°F (190°C) for about 10-12 minutes or until warmed through and crispy again. Avoid the microwave, as it tends to make them soggy.
FAQs
Can I bake the Nacho Egg Rolls instead of frying them?
Absolutely! Baking is a great alternative for a lighter version. Just brush the egg rolls lightly with oil and bake at 425°F (220°C) for 15-20 minutes, turning halfway, until golden and crisp.
What can I use if I don’t have cream cheese?
If cream cheese is not on hand, you can substitute with sour cream or even a soft mild cheese like ricotta to keep the filling creamy and cohesive.
Are there vegetarian or vegan options for this recipe?
This Nacho Egg Rolls Recipe is naturally vegetarian. For a vegan twist, swap cheddar and cream cheese for plant-based cheese alternatives, and make sure the wrappers don’t contain eggs.
Can I prepare the filling ahead of time?
Yes! The filling can be made a day ahead and refrigerated. Just give it a good stir before assembling the egg rolls to reincorporate any separated liquid.
How spicy are these egg rolls?
The spice level is moderate thanks to the pickled jalapeños and chili powder, but you can adjust by adding more jalapeños for heat or reducing them if you prefer a milder bite.
Final Thoughts
If you want a recipe that’s both easy to make and bursting with delightful crunch and bold flavors, this Nacho Egg Rolls Recipe is a must-try. It’s perfect for game day, casual parties, or whenever you want a satisfying snack that impresses. Trust me, once you make these, they’ll become one of your go-to crowd-pleasers!
Print
Nacho Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls (serves 12)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Nacho Egg Rolls are a crispy, flavorful appetizer perfect for game day or a party snack. Filled with a delicious mix of black beans, cheddar cheese, corn, jalapeños, and spices, then fried to golden perfection, they bring all the favorite nacho flavors wrapped in a crispy egg roll skin. Served warm with tangy salsa, these egg rolls are easy to make and sure to please a crowd.
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
Egg Rolls and Frying
- 12 egg roll wrappers
- Vegetable oil for frying (about 1 inch deep)
- 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 thoroughly until all the ingredients are well incorporated to create a flavorful filling.
- Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you to form a diamond shape. Place about 2 tablespoons of the filling near the center of the wrapper. Fold the bottom corner over the filling, then fold both side corners inward, and tightly roll the wrapper towards the top corner. Seal the edge with a small dab of water to ensure the roll stays closed. Repeat this process for the remaining wrappers and filling.
- Heat the oil: Pour vegetable oil into a large skillet to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature to ensure even frying without burning.
- Fry the egg rolls: Carefully place the assembled egg rolls into the hot oil in batches to avoid overcrowding. Fry for 3 to 4 minutes, turning occasionally with tongs, until the egg rolls 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 any excess oil. Serve warm with 1/2 cup of salsa for dipping, delivering a perfect combination of crunchy exterior and savory, cheesy filling.
Notes
- Ensure the oil temperature remains steady around 350°F for optimal crispiness without greasiness.
- Do not overfill the wrappers as it may cause them to burst while frying.
- Use fresh or canned corn as preferred; fresh will add a bit more crunch.
- Pickled jalapeños add a nice tangy heat, adjust quantity to your spice preference.
- These can be baked at 400°F for 15-20 minutes as a healthier alternative to frying, turning halfway through.
- Serve immediately for best texture, as the wrappers may soften upon standing.
