Description
Discover how to make irresistible Crispy Nacho Egg Rolls with this easy recipe. Perfect for any occasion, learn to create a crunchy, cheesy delight that wows every time.
Ingredients
Scale
- 1/2 red bell pepper roughly chopped
- 1/2 green bell pepper roughly chopped
- 1/2 yellow bell pepper roughly chopped
- 1 jalapeno seeded and roughly chopped
- 2 Roma tomatoes seeded and roughly chopped
- 1/2 red onion roughly chopped
- 1/2 cup (120 ml) black beans
- 1/2 lb (227 g) ground beef
- 1/2 tsp (3 ml) garlic powder
- 1/2 tsp (3 ml) cumin
- 1/4 tsp (1 ml) cayenne pepper
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) pepper
- 10 egg roll wrappers
- 1/4 cup (60 ml) cold water
- 1 Tbsp (15 ml) cornstarch
- Vegetable oil for frying
- 1/2 cup (120 ml) milk
- 2 cup (480 ml) s shredded cheddar cheese
- 1 tsp (5 ml) red chile pepper flakes
- 1/2 tsp (3 ml) garlic powder
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) pepper
Instructions
- In a saucepan, warm the milk on medium heat until it starts to bubble gently. Add the cheese, red chile pepper flakes, garlic powder, salt, and pepper. Continue cooking over medium heat until the cheese is fully melted. Keep the sauce warm on low heat until you’re ready to use it.
- Place the bell peppers, jalapeño, tomatoes, and red onion into a blender. Pulse on a medium speed setting until the vegetables are uniformly chopped, about four to five pulses.
- In a skillet, cook the ground beef over medium-high heat, adding garlic powder, cumin, cayenne pepper, salt, and pepper. Mix in the chopped vegetables from the blender. Cook for around 1 to 2 minutes to slightly soften the veggies, then allow the mixture to cool for 5 minutes.
- Transfer the cooked meat and vegetable mixture to a large bowl and mix in the black beans.
- To prepare the egg rolls, begin on a smooth, flat surface. Position a wrapper with one corner facing you like a diamond shape. Dip your fingers in the cornstarch-water mixture and apply it along the edges of the wrapper. Place 1 ½ to 2 tablespoons of the beef and vegetable filling near the corner closest to you. Roll the wrapper away from you, tucking the corner under the filling as you go. When you’re halfway up, fold the left and right corners toward the center, then continue rolling until only the final corner remains. Dip your fingers in the cornstarch mixture again and brush it on the last corner. Finish rolling, apply more cornstarch mixture to seal the seam, and place the roll seam-side down. Ensure the rolls are tight to prevent them from coming apart during frying.
- To fry the egg rolls, fill a deep pot with 4-5 inches of oil and heat it to 350 degrees Fahrenheit. Carefully place the egg rolls in the hot oil, frying no more than three or four at once, turning occasionally. Cook until they are evenly golden brown, approximately 2 minutes. Remove them and let them drain and cool on paper towels.
- Serve the egg rolls promptly with the cheese dipping sauce.
Notes
- Allow the beef and vegetable mixture to cool for 5 minutes before adding black beans to preserve their texture.nPulse bell peppers, jalapeño, tomatoes, and red onion in short bursts to avoid over-pureeing.nKeep the cheese sauce warm on low heat to prevent excessive thickening before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 400
- Fat: 12g
- Protein: 20g
Keywords: crispy egg rolls, ground beef filling, queso dipping sauce, skillet beef mix, fried egg rolls, bell pepper egg rolls
