Burrito Egg Rolls
By Laura Rege
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We've made every kind of egg roll you can imagine, from sweet renditions like cheesecake egg rolls, to a savory reuben inspired version. But lucky for you, these burrito egg rolls are our best ones yet. They're a party pleaser, best served with guac and Cholula Green Pepper Hot Sauce.
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- Yields:
- 12
- Prep Time:
- 5 mins
- Total Time:
- 30 mins
Ingredients
- 1 tsp.
extra-virgin olive oil
- 1/2 lb.
ground beef
- 1 tsp.
taco seasoning
Kosher salt
Freshly ground black pepper
- 1/2 c.
black beans, rinsed and drained
- 1/2 c.
frozen corn
- 2 c.
shredded cheddar
- 1/4 c.
- 1
small tomato, seeded and diced
- 12
egg roll wrappers
Vegetable oil, for frying
Guacamole, for serving
Directions
- Step 1In a small skillet, heat olive oil over medium-high heat. Add ground beef and sprinkle with taco seasoning. Season with salt and pepper. Cook meat, breaking up with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and return beef to skillet. Add black beans and corn and cook until warmed through, about 2 minutes. Transfer to a medium bowl and let cool slightly.
- Step 2Add cheddar and Cholula Green Pepper to ground beef mixture, then fold in tomato.
- Step 3Set an egg roll wrapper in a diamond shape in front of you and spoon ¼ cup burrito mixture in the center. Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers.
- Step 4In a large, deep skillet, heat 1 inch vegetable oil over medium heat until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls.
- Step 5Serve warm, with guacamole for dipping.
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