Taco Egg Rolls

Taco Egg Rolls Recipe

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sylvia bourque


These make great appetizers, also good for the kids to snack on.


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Deep Fry


  • 1 lb
    lean ground beef
  • 1/4 c
    chopped white onion
  • 1
    green onion chopped
  • 1 pkg
    taco seasoning mix
  • 1 bag(s)
    coleslaw mix
  • 2 Tbsp
    salsa, chunky
  • 1 pkg
    egg roll skins
  • ·
    vegetable oil
  • ·
    sour cream
  • ·
    additional chunky salsa

How to Make Taco Egg Rolls


  1. In 12-inch skillet, cook beef, white onion, green onion and taco seasoning mix, stirring occasionally, until beef is thoroughly cooked; drain off excess fat.
  2. Stir in coleslaw mix. Add 2 tablespoons salsa; stir to mix.
  3. Place egg roll skins on large work surface. Spoon 1/3 to 1/2 cup beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
  4. In 8-inch skillet, heat oil. When hot, fry egg rolls until crispy; shake off excess oil and place on cooling rack to cool slightly. Serve immediately with sour cream and additional salsa for dipping.

Printable Recipe Card

About Taco Egg Rolls

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American

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