These nacho eggrolls combine the ease of eating handheld snack (without the mess!) with all the flavors of your favorite piled-high nachos.
Nacho Egg Rolls
Ingredients
1/2 pound of ground beef (80/20 is best, but you can use something leaner if you want!)
Any desired seasonings you have
Canned Rotel tomatoes (I use about 1 tablespoon per egg roll)
Pickled jalapeños (I use 2-3 per egg roll)
Store-bought spicy queso (I use about 1 tablespoon per egg roll
6 egg roll wrappers, plus oil if you want to pan-fry them (you can also air fry, use cooking spray, etc. Just use what you have!)
Directions
1. Season the ground beef however you want, and then cook it on medium-low heat, stirring to break it up, for about 7-8 minutes or until it’s fully browned though.
2. Remove the beef from the pan, and drain any fat in the pan.
3. Add a hearty spoonful of beef to the center of the egg roll wrapper (the egg roll wrappers should be on an angle, resembling a diamond rather than a square). Then, top it with queso, tomatoes, and pickled jalapeños, or any combination of nacho ingredients you want to include.
4. To fold the egg rolls, fold the pointy sides in over the filling, then fold the bottom point over the filling as well. Tightly roll the egg rolls from the bottom up, so the filling stays in place.
5. Add oil to a large pan—enough to just cover the bottom of the pan—and heat it for 3 minutes on medium-low. Then, add the egg rolls, and cook until crispy on all sides, about 3 minutes per side. Let cool 10 minutes, then slice in half on an angle, lengthwise, and serve with some extra queso.
