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
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
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.
