Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 1/2 cup red onion, finely diced
  • 1/4 cup canned diced green chiles, drained
  • 3/4 cup nacho cheese sauce
  • 1/2 cup pickled jalapeños, finely chopped
  • 1 cup shredded sharp cheddar cheese
  • 13 egg roll wrappers
  • 1 large egg
  • 1 tbsp water
  • 2 cups high-smoke point oil for frying

Instructions:

  1. In a large skillet over medium-high heat, brown the 1 lb ground beef until no pink remains. Use a spatula to break the meat into fine crumbles.
  2. Drain the cooked beef in a fine-mesh strainer for 3 minutes to remove excess fat. Return the beef to the pan and add the 1/2 cup diced red onion and 1/4 cup green chiles. Cook for 3-4 minutes until the onions are translucent and fragrant.
  3. Sprinkle the 2 tbsp taco seasoning over the meat and pour in the 1/4 cup water. Stir constantly for 2 minutes until the liquid has evaporated and the beef is coated in a thick sauce.
  4. Remove the pan from the heat. Stir in the 3/4 cup nacho cheese sauce and 1/2 cup chopped jalapeños.
  5. Fold in the 1 cup shredded cheddar. Spread the mixture onto a flat plate and let it cool for at least 15 minutes. A hot filling will melt the wrapper before it even hits the oil.
  6. Prepare an egg wash by whisking one egg with 1 tbsp of water. Lay an egg roll wrapper in a diamond shape, place 2 tablespoons of beef and 1 tablespoon of cheese mixture in the center.
  7. Brush the edges with egg wash, fold the bottom corner up, tuck in the sides, and roll tightly to seal. Repeat for all wrappers.
  8. Heat oil in a heavy-bottomed pot to 350°F (180°C). Fry the egg rolls in batches for 3 minutes until golden brown and bubbly. Drain on a wire cooling rack.