Taco Egg Rolls

Hello, welcome to Djalali Cooks! Today’s recipe is kind of a no-brainer, but I had never made Taco Egg Rolls before. I am not sure why I waited so long to make Taco Egg Rolls, but I am so glad I finally did, because, honestly these might be my new go-to appetizer for a party or a group. They’re so easy! The flavor and texture is like a chalupa, with the crispy and chewy fried egg roll wrapper taking the place of masa or a fried flour tortilla. Let’s make Taco Egg Rolls!

Taco Filling

I am going to keep the meat filling very simple, I am not even going to use a packet of taco seasoning. I have a combination of 1 pound ground turkey and about 10 ounces of Mexican chorizo. The Mexican chorizo is going to be my main flavoring component for the ground turkey. In a 12-inch pan over medium-high heat, cook the chorizo and the ground turkey, breaking up the meat as it cooks.

In addition to the chorizo, we will flavor the taco filling with diced onion, about 1 tablespoon of chipotle in adobo, kosher salt and cumin.

Once the meat is nearly cooked through, add the diced onion and continue cooking until the onion is lightly translucent. Then add the chipotle in adobo. Sprinkle with about 2 teaspoons of cumin and a good pinch of kosher salt. Stir to combine and taste the taco filling. Add more seasoning to taste.

Once the taco filling is seasoned to your liking, cut the heat and let the taco filling cool as we prepare the rest of the ingredients.

Taco Egg Roll Assembly

I have some grape tomatoes to use, so I have diced tomato and a Mexican cheese blend. You can fill these with what you like. For dipping, I will have salsa and guacamole.

Here is my egg roll station. Clear a workspace to fill and roll your egg rolls. Get a small dish of water to for sealing the egg rolls. Place your fillings along the top of your workspace. Place a sheet tray to the side to catch the rolled egg rolls.

Egg roll wrappers are square, so to start, place about 1 tablespoon of cheese in a skinny, horizontal strip, just a little lower than center on the egg roll wrapper. Spoon about 1.5-2 tablespoons of the taco meat filling onto the cheese. Top with several pieces of tomato.

Use your fingers or a spoon to make a neat row of the toppings, being sure to leave the sides empty for folding over. We will fold these Taco Egg Rolls like tiny burritos.

Start the roll by folding the bottom of the egg roll wrapper over the filling. Then fold each side over toward the center.

Dip your finger in the bowl of water and moisten the top edge of the egg roll wrapper. Then from the bottom, carefully roll the egg roll up. Lightly press the moistened edge to seal.

Place the rolled egg roll, seam side down on the sheet tray and continue with however many more egg rolls you want to make, until the meat filling is gone, or you’ve used all the wrappers.

Egg Roll Fry Station

I am using my braiser to shallow fry these Taco Egg Rolls. Use a large, high-ish sided pan or pot. Fill the pot or pan with enough oil to come up about 3/4 of an inch. Heat the oil over medium high heat until it reaches about 375-400 degrees F. Working from left to right, place the rolled egg roll tray on the left of the pan. Place a large sheet tray with a wire rack to the right. Have your silicone-tipped tongs alongside. Silicone-tipped tongs will be more gentle to the uncooked egg rolls, as the metal-tipped tongs can rip through the soft wrapper dough.

When the oil is up to temp, use the tongs to carefully add the egg rolls to the oil. Fit in as many as you can easily turn with the tongs.

As the egg rolls get golden on the bottom, gently turn them over with the tongs. Once they are golden on all sides, transfer the Taco Egg Rolls to the wire rack sheet tray. Repeat with the rest of the egg rolls, letting the oil come back up to temp between each batch.

And that’s it! Transfer the fried Taco Egg Rolls to a serving plate. Place sprigs of cilantro and lime wedges on the plate for presentation. Serve with salsa and guacamole.

As I mentioned at the top, these Taco Egg Rolls taste like little chalupas. Crispy, chewy, and filled with a savory taco filling; melty cheese and juicy tomatoes. SO GOOD! Definitely make these Taco Egg Rolls. and if you’re looking for another Mexican-inspired appetizer, try Easy Taco Skillet Dip. Cinco de Mayo will be here before you know it, so keep these recipes in your back pocket for your next Mexican food celebration! Take care and be well, xo Kelly

Key Equipment

Print Recipe

Taco Egg Rolls

(1 votes, average: 5.00 out of 5)

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Appetizer, side dish, snack, light Meal – Mexican-inspired

By Kelly Djalali – Serves: Makes 20 Egg Rolls

Prep Time: 40 Minutes – Cooking Time: ~15 Minutes – Total Time: ~1 Hour

These Taco Egg Rolls taste like little chalupas. Crispy, chewy, and filled with a savory taco filling; melty cheese and juicy tomatoes.

Ingredients

• 1 lb. Ground Turkey or Chicken
• 10-12 oz. Mexican Chorizo
• 1/2 Onion, diced
• ~1 tbsp. Chipotle in Adobo, more or less to taste
• ~2 tsp. Cumin, more or less to taste
• ~2 tsp. Kosher Salt, more or less to taste
• 1 Package Egg Roll Wrappers
• Shredded Mexican Cheese Blend
• Diced Tomato
• Grapeseed or Vegetable Oil for Frying
• Serve With
• Salsa
• Guacamole
• Cilantro
• Lime Wedges

Instructions

Taco Filling

1

In a 12-inch pan over medium-high heat, cook the chorizo and the ground turkey, breaking up the meat as it cooks.

2

Once the meat is nearly cooked through, add the diced onion and continue cooking until the onion is lightly translucent. Then add the chipotle in adobo. Sprinkle with about 2 teaspoons of cumin and a good pinch of kosher salt. Stir to combine and taste the taco filling. Add more seasoning to taste.

3

Once the taco filling is seasoned to your liking, cut the heat and let the taco filling cool as we prepare the rest of the ingredients.

Taco Egg Roll Assembly

4

Clear a workspace to fill and roll your egg rolls. Get a small dish of water to for sealing the egg rolls. Place your fillings along the top of your workspace. Place a sheet tray to the side to catch the rolled egg rolls.

5

Place about 1 tablespoon of cheese in a skinny, horizontal strip, just a little lower than center on the egg roll wrapper. Spoon about 1.5-2 tablespoons of the taco meat filling onto the cheese. Top with several pieces of tomato.

6

Use your fingers or a spoon to make a neat row of the toppings, being sure to leave the sides empty for folding over. We will fold these Taco Egg Rolls like tiny burritos.

7

Start the roll by folding the bottom of the egg roll wrapper over the filling. Then fold each side over toward the center.

8

Dip your finger in the bowl of water and moisten the top edge of the egg roll wrapper. Then from the bottom, carefully roll the egg roll up. Lightly press the moistened edge to seal.

9

Place the rolled egg roll, seam side down on the sheet tray and continue with however many more egg rolls you want to make, until the meat filling is gone, or you've used all the wrappers.

Frying the Taco Egg Rolls

10

Fill the pot or pan with enough oil to come up about 3/4 of an inch. Heat the oil over medium high heat until it reaches about 375-400 degrees F. Working from left to right, place the rolled egg roll tray on the left of the pan. Place a large sheet tray with a wire rack to the right. Have your silicone-tipped tongs alongside.

11

When the oil is up to temp, use the tongs to carefully add the egg rolls to the oil. Fit in as many as you can easily turn with the tongs.

12

As the egg rolls get golden on the bottom, gently turn them over with the tongs. Once they are golden on all sides, transfer the Taco Egg Rolls to the wire rack sheet tray. Repeat with the rest of the egg rolls, letting the oil come back up to temp between each batch.

13

Transfer the fried Taco Egg Rolls to a serving plate. Place sprigs of cilantro and lime wedges on the plate for presentation. Serve with salsa and guacamole.

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