Wild Southwest Eggrolls
These are a perfect quick hosting snack for impromptu gatherings or your kids friends coming over after school. It's so easy to make a big batch, freeze them, and quickly reheat for good food fast. Bonus points that you can make them with leftover beef from family taco night using our Short Rib Street Taco, Barbacoa, or our classic ground meat tacos.
The Supply List
- 1lb Seasoned Ground Beef using Ground Sirloin 90/10 or Ground Beef 80/20
- OR leftover taco meat from our Barbacoa or Short Rib Street Taco recipes
- Corn salsa- Pre-made in the produce section by the guacamole
- OR make your own:
- ½ red onion minced
- 1/2 C Peppers, finely minced You could use bell, pablano, or jalapeno depending on your spice level
- 12 oz can of corn, drained
- 12oz can black beans, drained
- Eggroll wrappers
- High heat oil like vegetable or sunflower
Extras for Serving: pico, some cilantro
Dipping Sauce – 8oz full fat sour cream, hot sauce, and garlic
Or any cajun dip or salsa you might have on hand works too
Mix all of the ingredients in a large bowl. Follow the instructions for filling and folding the wrappers on their container.
Basic Rolling Tips: You want your rolls full but just be careful... The wrappers are THIN and can only handle so much stuffing and handling before they tear. I usually mess up the first 3 before I get into the flow of it. As I roll each one, I place them on a piece of parchment paper lined tray (not touching) until I'm ready to cook. If you feel like they are too soft to handle, place the whole tray in the refrigerator for 5-10 minutes to firm them up before frying .
I’m not much of a deep fry kinda gal but I will lightly fry some eggrolls. The hot oil seals the creases well and allows the wrapper to bubble up into the classic eggroll texture. So instead of “deep oil frying” I add ¼- ½ inch of oil to a large cast iron skillet, pre-heat, and roll them until golden brown. Read the notes on par-frying for freezer storage or staging ahead of time for a party. Then just pop them in the oven until hot through and crispy.
+ Frying heat oil to 450. Popping hot but not smoking.
+ Air frying: Spray with olive oil 450 for 10 minutes flip halfway through
+ Baking: preheat to 400. Place on the baking sheet and do a light egg wash (brush on some whisked egg) bake 20 minutes until golden brown and hot through. The egg wash will help seal the folds and crisp the skin to a more traditional texture.
Freezing: These are prefect freezer foods! I like to fix a big batch, and then you can pull a few out for a quick appetizer or snack. Do a quick fry to seal everything and lightly crisp the wrapper. Its ok if they are pale, but you want them to hold their own when handled. Drain on paper towels to cool. Space them evenly on a tray and pop in the freezer. In about an hour, you can go and transfer them to a freezer bag for storage.
To serve, slice in half at a hard diagonal angle and with your creamy favorite dipping sauce or salsa!
Reheating: If you have one, this is an air fryers time to shine! Preheat to 400, pop in for just a few minutes and you’ve got an instant snack. Start with 4 minutes then give it a shake and check it. If you don’t have an air fryer, preheat your oven to 400 and place the eggrolls on a baking sheet for 10-15 minutes depending on your oven. Slice and serve!