Crispy Taco Egg Rolls

Prep Time 15

Cook Time 10

Total Time 25

Servings egg rolls

1 lb lean ground beef 90/10 recommended
1 medium white onion finely diced
1 small green bell pepper diced
1 packet taco seasoning 1 oz, or 2 tablespoons homemade
⅔ cup water or per taco seasoning packet directions
¼ cup salsa any variety
2 cups shredded Colby Jack cheese or cheddar, Mexican blend
16 egg roll wrappers found in refrigerated produce section
3 cups vegetable or canola oil for deep frying, or cooking spray for air fryer/oven

Heat a large skillet over medium-high heat. Add the ground beef and onion, breaking the meat into small crumbles. Cook until no pink remains, about 6-7 minutes.
Add the diced bell pepper and cook for 1 minute. Drain off any excess fat.
Stir in the taco seasoning, water, and salsa. Cook until the liquid has mostly evaporated and the filling is thick, about 3-4 minutes.
Transfer the filling to a sheet pan or large plate and let it cool for at least 10 minutes before wrapping.

Lay an egg roll wrapper on a clean work surface like a diamond with one corner pointing toward you.
Place about 2 tablespoons of filling and 2 tablespoons of shredded cheese in the lower third of the wrapper.
Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Roll tightly toward the top corner. Dip your finger in water and brush the final corner to seal. Repeat with remaining wrappers.

Pour 2-3 inches of oil into a deep skillet or Dutch oven. Heat to 350°F.
Working in batches of 3-4, fry the egg rolls for 2-3 minutes per side until deep golden brown.
Remove with a slotted spoon and drain on a wire rack set over a sheet pan. Serve hot with your favorite dipping sauce.

Cool the filling first: Hot filling steams the wrappers and makes them soggy and fragile. Let it cool at least 10 minutes.
Don't overfill: 2 tablespoons of filling per wrapper is the sweet spot. Overstuffed rolls burst open when frying.
Tuck the sides in: If filling leaks out, it causes oil splattering. Make sure the left and right corners are folded tightly before rolling.
Air fryer method: Spray with cooking oil, cook at 390°F for 7-8 minutes, flipping halfway.
Oven method: Brush with oil, bake at 425°F for 12-15 minutes, flipping once.
Freezer friendly: Flash freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding 1-2 extra minutes. Keeps up to 3 months.
Reheat leftovers: Air fryer at 375°F for 4-5 minutes or oven at 350°F for 8-10 minutes. Avoid the microwave.