Taco Egg Rolls

Since I had so much luck with my Cheeseburger Eggs Rolls, I bought more egg roll wrappers.  I hadn’t fully decided what I was going to make with them but I brought them out the other day and thawed some ground beef.  I thought I was just going to make the cheeseburger ones again until I was looking in the cupboards for something else and came across some taco seasoning…. then the idea was born to try making these with a sort of taco filling.

They received rave reviews from both Chris and Dillon so this is something I will definitely be making again!

Next time I really need to try some sort of fruit filling!



Here is what I used to make them. The only thing I used that isn’t in the picture is some sour cream because that was a last minute idea I had for topping them, and the chili powder I decided to sprinkle on them before placing them in the oven… just as a garnish!


To start, I browned the ground beef with the red onion.  I did this in the microwave on high heat for about 10 minutes, until the juices ran clear and then drained it.  You could also do this step in a frying pan if you prefer.

Next I added the taco seasoning and water and stirred until it was fully combined.


I added the cheese and tomatoes to the ground beef…..


And stirred to combine. This is the filling.


Now it was time to roll them.  I put some parchment paper on the counter to avoid a big mess and laid an egg roll wrapper on it, brushing around the outside edges with water.


I spooned about half a cup of filling on the wrapper and folded 2 corners in and a seam on two edges.


And then rolled it the rest of the way towards the open end to form my egg roll shape.


I continued this process until all the filling was used up.  I think I got 17 rolls out of the filling but I could have made 18 if I had been a little light on the rest of them lol.


I brushed them with the egg wash ( 1 beaten egg + 2 tbsp. water) and then topped with the second amount of grated cheese, ending with a little sprinkle of chili powder.


And then I baked them at 375 degrees for about 25 minutes, until the cheese was melted and the egg rolls were crispy on the outside.


To serve, I placed about 2 tbsp. of sour cream in a sandwich bag, cut off a corner and piped sour cream over top of the rolls right before serving.

The finished product!!!



Taco Egg Rolls

Preparation Time: 20 minutes  Baking Time: 25 minutes  Servings: 16 – 18 rolls


  • 1 package egg roll wrappers
  • 1 lb. lean ground beef
  • 1/2 cup chopped red onion
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 cup diced tomatoes
  • 1 1/2 cups grated cheddar
  • 1 large egg
  • 2 tbsp. water
  • 1/2 cup grated cheese
  • chili powder to sprinkle, optional
  • 2 tbsp. sour cream in a sandwich bag, optional


  1. Preheat oven to 375 degrees.  Line baking sheet with parchment paper.
  2. Brown ground beef with red onion until browned and juices run clear. Drain.
  3. Add taco seasoning and water to ground beef and stir to fully combine.
  4. Add diced tomatoes and first amount of cheese to beef mixture and stir.
  5. Brush water on the outside edge of each egg roll wrapper as you go.
  6. Place about 1/2 cup filling in centre of roll.  Fold in corners on one end and seams down the two sides.
  7. Roll towards open end to form egg roll shape. Place on prepared pan.
  8. Repeat until all filling is used.
  9. Make egg wash by combining beaten egg and water.
  10. Brush tops of rolls with egg wash and sprinkle with second amount of cheese.
  11. Sprinkle with chili powder, optional.
  12. Bake at 375 degree for about 25 minutes, until browned and crispy.
  13. To serve, pipe sour cream on rolls by cutting off a corner of the sandwich bag.


2 thoughts on “Taco Egg Rolls

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