Air Fryer Taco Egg Rolls Recipe

I took taco night and rolled it into my Taco Egg Rolls, an unexpected air fryer twist with a clever filling and technique you’ll want to read about.

I never meant to turn taco night into crispy little parcels, but after one attempt I was hooked. My Taco Egg Rolls take seasoned ground beef and melty shredded cheddar and tuck them into a shell that puffs in the air fryer, making every bite sneaky addictive.

I love serving them when I’m tired but still hungry for bold flavor, they’re weirdly perfect for snacks or a lazy dinner. If you’re into Air Fryer Recipes Easy this will mess up your usual plan because you’ll want them all the time, and yeah you might eat way more than you meant to.

Ingredients

• Ground beef or turkey: Packed with protein, fills you up, fattier beef more calories but very tasty.
• Taco seasoning: Adds big savory spice, mostly sodium though, boosts flavor without extra work.
• Black beans: Good fiber and plant protein, keeps you fuller and balances the meat.
• Corn: Sweet little pops, adds carbs and texture, not super healthy but fun.
• Shredded cheese: Melty, creamy, adds fat and calcium, makes everything feel indulgent and cozy.
• Egg roll wrappers: Crispy shell when air fried, mostly carbs, but gives great crunch.
• Cilantro and green onions: Bright herby notes, adds freshness, low calorie, makes dish taste lighter.
• Salsa and sour cream: Salsa gives acid and spice, sour cream cools and adds creamy richness.

Ingredient Quantities

• 1 lb ground beef or ground turkey
• 1 packet taco seasoning (about 1 oz)
• 1/2 cup finely diced onion (about 1 small)
• 2 cloves garlic, minced
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans, rinsed and drained
• 1 to 1 1/2 cups shredded cheddar or Mexican blend cheese, whatever you got
• 12 egg roll wrappers
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh cilantro (optional)
• 1 tbsp vegetable or olive oil for brushing
• Nonstick cooking spray for the air fryer basket
• Salsa and sour cream for dipping, plus lime wedges if you want

How to Make this

1. Heat a large skillet over medium-high and cook 1 pound ground beef or turkey with 1/2 cup finely diced onion and 2 minced garlic cloves until browned, breaking it up as you go. Drain excess fat if there’s a lot.

2. Sprinkle 1 packet taco seasoning over the meat, add about 2 tablespoons water if the mix looks dry, stir and simmer until the seasoning is absorbed and the meat is saucy but not soupy.

3. Stir in 1/2 cup thawed frozen corn and 1/2 cup rinsed, drained black beans, cook another minute just to heat through, then remove from heat.

4. Mix in 1 to 1 1/2 cups shredded cheddar or Mexican blend cheese, 2 thinly sliced green onions and 2 tablespoons chopped cilantro if using. Let the filling cool 5 to 10 minutes so it firms up a bit; otherwise the wrappers will tear.

5. Lay one egg roll wrapper on a clean surface with a corner toward you. Spoon about 2 to 3 tablespoons of filling near the corner closest to you. Fold the bottom corner up, fold the two side corners in, roll tightly away from you and seal the top edge with a wet finger.

6. Repeat until you have used the 12 egg roll wrappers. Don’t overfill, you’ll get 10 to 12 depending how greedy you are.

7. Lightly brush each egg roll with 1 tablespoon vegetable or olive oil or give them a quick spray with nonstick cooking spray. Preheat your air fryer to 375 F if yours preheats.

8. Place egg rolls seam side down in the air fryer basket in a single layer with space between them. Spray or brush the tops lightly with oil. Air fry at 375 F for about 8 to 10 minutes, flipping once halfway, until golden and crisp. Cook in batches if needed.

9. Let the egg rolls rest a minute or two, then serve with salsa, sour cream and lime wedges. Tip: you can freeze assembled egg rolls on a tray, bag them, and cook from frozen, just add a few extra minutes in the air fryer.

Equipment Needed

1. Large skillet or frying pan (about 12 inch), for browning the meat and cooking the filling
2. Spatula or wooden spoon, to break up meat and stir
3. Measuring cups and measuring spoons, for cheese, corn, taco seasoning and water
4. Cutting board and chef’s knife, to dice the onion, mince garlic and slice green onions
5. Mixing bowl, to combine filling and let it cool so the wrappers dont tear
6. Small bowl of water or a pastry brush, to wet and seal the wrapper edges
7. Air fryer with basket (or an oven and baking sheet if you dont have one)
8. Tongs or a silicone turner, to flip and remove the egg rolls safely
9. Cheese grater and a colander, to shred block cheese and rinse/drain the beans

FAQ

Air Fryer Taco Egg Rolls Recipe Substitutions and Variations

• Ground beef or turkey: swap for 1 lb plant-based crumbles (Impossible, Beyond) 1:1, they cook the same and soak up seasoning; or use about 2 cups shredded rotisserie chicken for a lighter fill, add a splash of oil if it seems dry.
• Egg roll wrappers: use large flour tortillas (8–10 inch) rolled tight and sealed with water for a burrito-style crisp, they wont puff the same but get golden; or use wonton wrappers for bite-size rolls, shorten cook time.
• Black beans: substitute 1/2 cup pinto beans for similar texture, or 1/3–1/2 cup refried beans if you want a creamier, stickier filling that holds together better.
• Cheese: swap cheddar/Mexican blend with 1–1 1/2 cups pepper jack for a spicy kick, or use 1–1 1/2 cups shredded vegan cheese if dairy-free, good melters work best.

Pro Tips

– Let the filling cool and tighten up before you wrap, otherwise the wrappers will tear and stuff will leak, also pat the corn and beans dry with paper towels so you’re not adding extra water. And shred your cheese from a block if you can, it melts better than the pre-shredded kind.

– For a foolproof seal use a little glue, not just a wet finger — mix about 1 teaspoon flour with 1 teaspoon water until smooth, dab it on the edges, press tight. Or use a quick egg wash if you want extra hold.

– Don’t overcrowd the air fryer, cook seam side down first so they stay closed, spray or brush lightly with oil, flip once, and leave a minute or two to rest before biting so the filling stops dumping out of the first bite.

– If you want to freeze them, freeze assembled on a tray until solid, then bag. Cook from frozen but add a few minutes and don’t forget to spray the outsides with oil so they crisp up instead of steam.