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Taco Egg Rolls

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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.