Mexican Egg Roll Recipe

If you’re thinking the Mexican egg roll is a spicier (because, obviously it’s “Mexican”) version of the classic Indian egg roll that consists of an omelet rolled into a massive rumali roti along with sauces, chutneys, and onions, you’re not completely wrong. The Mexican egg roll is a tad spicy, however it is not a “roll” roll, more like a deep fried egg roll. Packed with taco seasoning, meat, and lots of pepperjack cheese, this egg roll needs to be on your next party menu! Here’s the recipe.

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A cheesy deep fried egg roll.

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Course

Appetizer, Snacks

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 1 pack egg roll wrappers or Flour Tortillas
• 500 g lean ground beef
• 35 g taco seasoning mix
• 100 g Green chilies diced
• 2 cups pepperjack cheese shredded
• oil for frying

Course Appetizer, Snacks Cuisine Mexican Prep Time 15 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 1 pack egg roll wrappers or Flour Tortillas 500 g lean ground beef 35 g taco seasoning mix 100 g Green chilies diced 2 cups pepperjack cheese shredded oil for frying

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Instructions

1. Pound ground beef into a large skillet over medium-high heat and cook until evenly browned, and drain off grease.
2. Add taco seasoning, and cook according to package directions. Set aside.
3. Heat oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
4. On a clean surface, lay out one flour tortilla at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese.
5. Roll up and seal the edges with a toothpick. Repeat with remaining tortilla sheets.
6. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes.
7. Remove from the oil to drain on paper towels.
8. Serve hot and fresh.