I made the simple crispy nacho egg rolls recipe on a whim one night when dinner had to happen fast. My kids were hungry, I was tired, and we had leftover taco meat in the fridge. I remembered how my mom used to improvise with whatever was around that spirit kicked in. A pack of egg roll wrappers, some cheese, and bam crispy, cheesy, spicy joy.
Now it’s one of our most requested snacks. Like my easy southwest cucumber salad, it started from nothing and turned into something everyone craves.
Table of Contents
Table of Contents
Simple crispy nacho egg rolls recipe: What You’ll Need
Bold Nacho Flavors in a Golden Crunch
This simple crispy nacho egg rolls recipe is all about comfort with a twist. Think seasoned beef, melted cheddar, nacho cheese, and jalapeños all rolled up in a golden shell. If you’ve ever loved the flavor of cheesy chicken wraps or loaded skillet meals, this is that same spirit only crispier.
Here’s what you’ll need:
- 1 lb ground beef
- 1 tbsp taco seasoning
- ½ cup diced onion
- 1 cup shredded cheddar cheese
- ½ cup nacho cheese sauce
- ½ cup diced tomatoes (drained)
- ¼ cup sliced jalapeños (optional)
- 12 egg roll wrappers
- Water (for sealing edges)
- Oil for frying (vegetable or canola)
Optional dips: sour cream, salsa, guacamole, ranch.
How to Make These Nacho-Stuffed Rolls
Quick Steps to Crunchy Happiness
- Brown the beef and onion in a skillet until cooked. Drain fat.
- Stir in taco seasoning with a splash of water. Simmer 2–3 minutes.
- Mix in cheddar, nacho cheese, tomatoes, and jalapeños. Let it cool slightly.
- Spoon filling into wrappers, fold bottom corner over, fold sides in, then roll tight. Seal edges with water.
- Heat oil to 350°F, then fry rolls 2–3 minutes per side until golden.
- Drain on paper towels and serve hot with dips.
You can pair them with something cool like cucumber crack salad to balance the heat.
Simple crispy nacho egg rolls recipe: Tips, Twists & Freezer Hacks
Keep It Crispy, Keep It Easy
One thing I’ve learned from this simple crispy nacho egg rolls recipe? You’ve got options and they all lead to crunchy, melty goodness.
How to Keep Egg Rolls Crispy
- Fry hot and fast at 350°F not too low or they’ll soak in oil.
- Let them rest on a wire rack, not paper towels (avoids sogginess).
- Don’t overfill a little filling goes a long way for a tight, sealed roll.
If you’re into crisp textures, this is just like how I handle my sweet potato donut rings: crisp edges, tender inside.
Make It Yours
You can:
- Swap beef for shredded chicken or beans for a vegetarian version.
- Use pepper jack cheese if you want an extra kick.
- Add crushed tortilla chips for a crunchy surprise inside.
Freeze them before frying for a quick snack later just like I do with cheesy skillet dishes that reheat like a dream.
Simple crispy nacho egg rolls recipe: Serve & Store
Serve Simple crispy nacho egg rolls recipe
These egg rolls are at their crispy, melty best right out of the fryer. I always serve them warm lined up next to a tray of dips: sour cream, salsa, ranch, even guacamole with southwest salad vibes.
They also shine as game-day appetizers or late-night snacks, and trust me no one eats just one.
How to Store Leftovers
- Fridge: Place in a sealed container lined with a paper towel. Reheat in the oven or air fryer to bring back the crunch.
- Freezer: Freeze uncooked egg rolls on a tray, then store in a zip bag. Fry straight from frozen just add 1–2 minutes to cooking time.
I always make a double batch. Some for now, some for “just in case.” Because when something’s this easy and this good, you’ll want it on standby.
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FAQs About Simple crispy nacho egg rolls recipe
How do you keep egg rolls crunchy?
To keep egg rolls crispy, fry them hot and drain them on a rack. With this simple crispy nacho egg rolls recipe, avoid overfilling and make sure the oil is at 350°F so they don’t soak up moisture.
Should egg rolls be frozen before frying?
If you want to prep ahead, yes! This simple crispy nacho egg rolls recipe freezes beautifully before frying. Lay them on a tray to freeze, then store in a freezer-safe bag. Fry from frozen just a little longer.
What is the best oil to deep fry egg rolls in?
Use vegetable or canola oil. They’re neutral and can handle high heat, which is key for the perfect crunch in this simple crispy nacho egg rolls recipe.
Why are my homemade egg rolls soggy?
They may have been overfilled or fried at too low a temperature. Seal them tightly and heat your oil properly. For this simple crispy nacho egg rolls recipe, crispness is the star — don’t rush it.
Final Thoughts
Sometimes the best recipes aren’t fancy they’re just fast, fun, and wildly satisfying. This simple crispy nacho egg rolls recipe is that kind of recipe. It’s built for busy weeknights, game nights, or anytime the snack craving hits hard.
And when your kitchen smells like crispy tortillas, melted cheese, and a little jalapeño heat? You’ll know it was the right call.
Print
Simple Crispy Nacho Egg Rolls Recipe – Crunchy, Cheesy & Easy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
Description
Spicy, cheesy, and crispy — this Simple Crispy Nacho Egg Rolls recipe transforms classic nacho flavors into crunchy handheld bites. Perfect for game day, parties, or a quick snack fix.
Ingredients
1 lb ground beef
1 tbsp taco seasoning
½ cup diced onion
1 cup shredded cheddar cheese
½ cup nacho cheese sauce
½ cup diced tomatoes (drained)
¼ cup sliced jalapeños (optional)
12 egg roll wrappers
Water (for sealing edges)
Oil for frying (vegetable or canola)
Optional: Sour cream, salsa, guacamole, ranch dressing
Instructions
1. In a skillet over medium heat, cook ground beef and diced onion until browned. Drain fat.
2. Add taco seasoning and a splash of water. Simmer 2–3 minutes, then remove from heat.
3. Mix in cheddar, nacho cheese sauce, tomatoes, and jalapeños. Let cool slightly.
4. Place egg roll wrapper in diamond shape. Add 2 tbsp of filling in center.
5. Fold bottom corner over filling, fold in sides, and roll tightly. Seal with water.
6. Repeat with remaining wrappers and filling.
7. Heat oil to 350°F. Fry rolls 2–3 mins per side until golden brown.
8. Drain on paper towels. Serve hot with desired dips.
Notes
Don’t overfill rolls to avoid bursting.
Add crushed tortilla chips for extra crunch inside.
Freeze uncooked egg rolls for later — fry straight from frozen.
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Simple crispy nacho egg rolls recipe, nacho egg rolls, snack egg rolls
