Best 3 Taco Egg Rolls Recipe By Tasty Recipes

**Taco egg rolls: A flavorful fusion of Mexican and Asian cuisines**

Indulge in a tantalizing culinary fusion with our delectable taco egg rolls, a harmonious blend of Mexican and Asian flavors. These crispy and golden egg rolls are filled with a savory mixture of seasoned ground beef, crunchy cabbage, juicy tomatoes, and a delightful blend of Mexican spices, all wrapped in a delicate egg roll wrapper. Served with a trio of dipping sauces – creamy guacamole, zesty sour cream, and a spicy salsa – these taco egg rolls are a fiesta of flavors that will tantalize your taste buds. This recipe also includes a vegetarian version, featuring a flavorful combination of black beans, corn, bell peppers, and a zesty blend of spices, making it a versatile dish that caters to both meat-lovers and vegetarians. Get ready to embark on a culinary adventure with our taco egg rolls, a perfect appetizer or main course that will leave you craving more.

Let's cook with our recipes!

TACO EGG ROLLS RECIPE BY TASTY

Taco Egg Rolls Recipe by Tasty image

Here's what you need: oil, chicken breast, salt, pepper, taco seasoning, water, egg roll wrappers, tomato, onion, cheese, egg wash, vegetable oil, salsa

Provided by Tasty

Categories Appetizers

Yield 6 rolls

Number Of Ingredients 13

Ingredients

2 teaspoons oil
1 lb chicken breast
1 teaspoon salt
1 teaspoon pepper
2 tablespoons taco seasoning, may be more or less depending on what you are using
½ cup water
6 egg roll wrappers
tomato, diced
onion, diced
cheese, shredded/crumbled
egg wash
vegetable oil, for frying
salsa, for dipping

Steps:

Heat oil, add chicken, 1 tsp salt, and 1 tsp pepper. Cook until 60% done.
Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done.
Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like.
Roll and seal with egg wash.
Fry until golden brown.
Serve with salsa.
Enjoy!

Nutrition Facts : Calories 236 calories, Carbohydrate 12 grams, Fat 8 grams, Fiber 0 grams, Protein 25 grams, Sugar 0 grams

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY

Takeout-Style Veggie Egg Rolls Recipe by Tasty image

Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil

Provided by Claire Nolan

Categories Appetizers

Yield 12 servings

Number Of Ingredients 14

Ingredients

3.5 oz glass noodle, 1 package
hot water, for soaking
2 cups shredded cabbage
1 cup shredded carrot
½ cup scallions, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying

Steps:

Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
Enjoy!

Nutrition Facts : Calories 131 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram

TACO EGG ROLLS

Taco Egg Rolls image

Perfect for dipping in salsa and sour cream, our taco egg roll appetizers offer a new take on the traditional egg roll.

Provided by Jessica Walker

Categories Appetizer

Time 45m

Yield 15

Number Of Ingredients 10

Ingredients

1 lb lean (at least 80%) ground beef
1/4 cup chopped white onion
1 green onion, chopped (1 medium)
1 package (1 oz) Old El Paso™ taco seasoning mix
1 bag (16 oz) coleslaw mix (8 cups)
2 tablespoons Old El Paso™ Thick 'n Chunky salsa
1 package (1 lb) egg roll skins
Vegetable oil
Sour cream
Additional Old El Paso™ Thick 'n Chunky salsa

Steps:

In 12-inch skillet, cook beef, white onion, green onion and taco seasoning mix, stirring occasionally, until beef is thoroughly cooked; drain off excess fat.
Stir in coleslaw mix. Add 2 tablespoons salsa; stir to mix.
Place egg roll skins on large work surface. Spoon 1/3 to 1/2 cup beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
In 8-inch skillet, heat oil. When hot, fry egg rolls until crispy; shake off excess oil and place on cooling rack to cool slightly. Serve immediately with sour cream and additional salsa for dipping.

Nutrition Facts : ServingSize 1 Serving

Tips:

To save time, use store-bought taco seasoning and salsa.
If you want a crispier egg roll, brush the outside with oil before baking.
Serve the egg rolls with your favorite dipping sauce, such as sour cream, guacamole, or salsa.
You can also air-fry the egg rolls at 400 degrees Fahrenheit for 10-12 minutes, or until golden brown and crispy.
To make a vegetarian version of this recipe, omit the ground beef and add extra vegetables, such as black beans, corn, or bell peppers.

Conclusion:

These taco egg rolls are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're sure to be a hit with everyone. So next time you're looking for something new and exciting to try, give these taco egg rolls a try. You won't be disappointed!