These Loaded Egg Rolls Are Guaranteed Crowd Favorites! (Print Version)

Crispy loaded egg rolls made four ways with taco beef, jalapeno popper, cheeseburger, and buffalo chicken fillings.

# Ingredients:

For rolling and frying

01 - 24 egg roll wrappers
02 - 1 large egg, beaten, or 2 tablespoons water for sealing
03 - 6 cups (1.4 L) neutral frying oil, such as canola or vegetable oil

For the taco filling

04 - 1/2 lb (225 g) ground beef
05 - 1/3 cup (50 g) finely diced white onion
06 - 1 tablespoon taco seasoning
07 - 2 tablespoons salsa
08 - 3/4 cup (85 g) shredded Colby Jack cheese

For the jalapeno popper filling

09 - 6 oz (170 g) cream cheese, softened
10 - 1/2 cup (55 g) shredded cheddar cheese
11 - 1/2 cup (55 g) shredded mozzarella or pepper jack cheese
12 - 3 fresh jalapenos, seeded and finely diced
13 - 4 slices cooked bacon, crumbled

For the cheeseburger filling

14 - 1/2 lb (225 g) ground beef
15 - 1/4 cup (38 g) finely diced onion
16 - 1 teaspoon Worcestershire sauce
17 - 1/2 teaspoon garlic powder
18 - 1/3 cup (50 g) finely chopped dill pickles
19 - 3/4 cup (85 g) shredded cheddar or chopped American cheese
20 - 1/4 teaspoon salt
21 - 1/4 teaspoon black pepper

For the buffalo chicken filling

22 - 1 1/2 cups (210 g) cooked shredded chicken
23 - 3 oz (85 g) cream cheese, softened
24 - 1/3 cup (80 ml) cayenne pepper hot sauce
25 - 1/2 cup (55 g) shredded cheddar cheese
26 - 1 small jalapeno, finely chopped, optional

For serving

27 - Ranch dressing, blue cheese dressing, burger sauce, queso, guacamole, or chipotle mayo

# Instructions:

01 - Brown 1/2 pound ground beef with 1/3 cup onion in a skillet over medium-high heat until cooked through. Drain well, stir in taco seasoning and salsa, and cook for 1-2 minutes until thick. Cool, then stir in Colby Jack.
02 - Brown the remaining 1/2 pound ground beef with 1/4 cup onion. Drain well, then stir in Worcestershire sauce, garlic powder, pickles, cheddar or American cheese, salt, and pepper. Cool until just warm.
03 - In one bowl, mix cream cheese, cheddar, mozzarella or pepper jack, diced jalapenos, and bacon for the jalapeno popper filling. In another bowl, mix cooked chicken, cream cheese, hot sauce, cheddar, and optional jalapeno for the buffalo filling.
04 - Place one wrapper on the counter like a diamond. Add about 2 tablespoons of one filling near the bottom corner. Keep the remaining wrappers covered while you work.
05 - Fold the bottom corner over the filling, fold in both sides, then roll tightly. Brush the final corner with beaten egg or water and press to seal. Place seam-side down and repeat with the remaining wrappers and fillings.
06 - Pour oil into a Dutch oven or deep skillet to a depth of about 2 inches. Heat to 350°F and set a wire rack over a sheet pan for draining.
07 - Fry 4-5 egg rolls at a time for 3-4 minutes, turning as needed, until deeply golden and crisp. Let the oil return to 350°F between batches.
08 - Transfer fried egg rolls to the wire rack and cool for 3 minutes. Cut on a diagonal if desired and serve hot with assorted dips.

# Notes:

01 - Makes 24 egg rolls, about 6 of each flavor.
02 - Nutrition is an estimate per serving of 2 egg rolls before dipping sauce.
03 - Wrapped, uncooked egg rolls can be refrigerated up to 24 hours before frying.

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