Nacho Egg Rolls
Ingredients
Makes 12 egg rolls
Filling
1 lb (454 g) ground beef (85/15 for flavor + moisture)
1 (1 oz / 28 g) packet taco seasoning (or 2 Tbsp homemade: 1 tsp chili powder, 1½ tsp cumin, ½ tsp paprika, ¼ tsp garlic/onion powder, ¼ tsp oregano, pinch cayenne)
⅓ cup (80 ml) water
1 cup (100 g) shredded sharp cheddar (pre-shredded works, but block cheese melts better)
½ cup (60 g) canned black beans, rinsed and patted very dry
½ cup (60 g) frozen corn, thawed and drained
¼ cup (30 g) diced jalapeños (fresh for brightness, pickled for tang—seeds removed for mild heat)
⅓ cup (30 g) crushed tortilla chips (key for texture—use sturdy restaurant-style, not delicate)
Assembly
12 egg roll wrappers (keep covered with damp towel to prevent drying)
3 cups (720 ml) neutral oil for frying (avocado, canola, or peanut)
Small bowl of water (for sealing)
For Serving
Fresh salsa verde, queso blanco, lime crema, or chunky guac
Step-by-Step Instructions
