Dinner

Nacho Egg Rolls Recipe

BySimon Carel November 12, 2025November 12, 2025

Introduction

Nacho Egg Rolls are a fun and flavorful twist on classic egg rolls, filled with seasoned ground beef, colorful bell peppers, olives, onions, and plenty of cheese. Perfect as a party appetizer or a tasty snack, these crispy delights bring the best of nacho flavors in a convenient, handheld form.

The image shows a white plate on a white marbled surface holding several fried rolls cut in half, revealing three main layers inside each piece. The outer layer is a golden-brown, crispy fried shell with a rough texture. Inside, the middle layer consists of seasoned minced meat with a dark brown color and small bits of green herbs and red peppers. The innermost layer is melted yellow cheese that looks creamy, oozing slightly out of the cut rolls. Next to the rolls is a clear white bowl filled with bright yellow cheese sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
¼ cup red bell peppers
¼ cup green bell peppers
⅓ cup black olives, chopped
⅓ cup red onions, finely chopped
½ cup shredded cheddar cheese
Cheese sauce
1 package egg roll wraps (6–7 wraps)
Enough canola oil for frying
Sour cream, ranch, or cheese dip for serving

Instructions

Step 1: In a large mixing bowl, combine the ground beef and seasonings, mixing well until the meat is fully broken up and blended.
Step 2: Heat a large skillet over medium-high heat and cook the seasoned ground beef, stirring frequently for about 7-8 minutes until browned.
Step 3: Drain the grease from the skillet and add the green bell peppers and red onions to the beef.
Step 4: Cook the mixture for an additional 2 minutes, until onions are translucent and slightly browned.
Step 5: Transfer the mixture to the refrigerator to cool for 10 minutes; do not leave it longer.
Step 6: Heat a deep pot or fryer to 350°F (175°C).
Step 7: Lay out an egg roll wrapper in a triangle shape with one pointed edge facing you.
Step 8: Place some of the ground beef mixture, vegetables, cheese sauce, and a sprinkle of shredded cheddar cheese near the pointed edge of the wrapper.
Step 9: Roll the pointed edge over the filling halfway, then use a dab of water to seal the edge.
Step 10: Continue rolling into the classic egg roll shape and seal the closure with water.
Step 11: Repeat the process with the remaining filling and wrappers.
Step 12: Fry the egg rolls in batches for 2-3 minutes until golden brown, making sure not to overcrowd the fryer.
Step 13: Drain on paper towels and serve warm with sour cream, ranch, or your favorite cheese dip. Enjoy!

Tips & Variations

Use any shredded cheese you like, such as Monterey Jack or Pepper Jack, for a different flavor.
Add jalapeños or hot sauce to the filling for a spicy kick.
Swap ground beef for ground turkey or chicken for a lighter version.
Serve with guacamole or salsa alongside the dips for extra freshness.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until crispy again. Avoid microwaving to retain the crunch.

How to Serve

A close-up of five pieces of fried egg rolls cut in half and standing on a white plate, each showing three layers: the outside is a crispy golden-brown shell, inside is a layer of cooked ground beef mixed with small bits of red and green bell peppers, and a generous layer of melted yellow cheese flowing slightly out from the center. The plate rests on a white marbled surface with a clear glass bowl with a faint yellow sauce behind on the right side. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the egg rolls instead of frying?

Yes, you can bake them at 400°F (200°C) for 15-20 minutes, turning halfway through, for a healthier alternative with slightly less crispiness.

Can I prepare the filling ahead of time?

Absolutely! Prepare the filling and cool it completely before refrigerating. Assemble the egg rolls just before frying or baking to maintain the best texture.