Description
These Taco Egg Rolls with Beer Cheese Sauce are a fun and flavorful fusion of two favorite comfort foods. Crispy egg rolls filled with a savory taco-seasoned beef mixture, served with a creamy beer cheese dipping sauce. Perfect for game day, parties, or a unique weeknight meal.
Ingredients
Units
Scale
For the Filling:
- 1 pound ground beef
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 cup cherry tomatoes, quartered
- 2 green onions, sliced
- 1 cup shredded cheddar cheese
- 2 tablespoons taco seasoning
- Salt and pepper to taste
For the Egg Rolls:
- 16 egg roll wrappers
- Vegetable oil for frying (or cooking spray for baking)
- 1 egg, beaten (for sealing wrappers)
For the Beer Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Colby Jack cheese
- 1/2 cup beer (lager or pale ale)
- 1/2 teaspoon garlic powder
- Salt to taste
Garnish:
- Chopped cilantro
- Sliced green onions
Instructions
- Make Beer Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in beer. Reduce heat, add cheeses, and stir until melted and smooth. Mix in garlic powder and salt. Adjust consistency with more beer if needed. Set aside.
- Cook Filling: Brown ground beef in a skillet. Add onion and garlic; sauté until softened. Stir in taco seasoning, salt, and pepper. Remove from heat and mix in cilantro, green onions, and tomatoes. Once cooled slightly, fold in cheddar cheese.
- Assemble Egg Rolls: Lay an egg roll wrapper with one corner facing you. Place 2 tablespoons of filling in the center. Fold bottom corner over filling, then fold in the sides. Roll tightly, sealing the edge with beaten egg. Repeat.
- Fry Egg Rolls: Heat 2 inches of vegetable oil to 350°F in a pot. Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Serve: Arrange egg rolls on a platter, cut in half. Drizzle with beer cheese sauce or serve it on the side. Garnish with cilantro and green onions.
Notes
- Wrappers: Egg roll or spring roll pastry work. Keep wrappers covered with a damp towel to prevent drying.
- Frying Temperature: Maintain oil at 350°F. Use a thermometer or test with a small piece of wrapper.
- Make-Ahead: Assemble and freeze unbaked egg rolls. Fry straight from frozen, adding a minute or two to the cooking time.
- Baking/Air frying: Brush with oil or spray with cooking spray. Bake at 400°F for 15-18 minutes, flipping halfway, or air fry at 375°F for 10-12 minutes, flipping halfway.
- Beer Cheese Sauce: Use lager or pale ale. Adjust consistency with beer or milk.
- Reheating: Reheat in the air fryer or oven to maintain crispiness.
- Dipping Alternatives: Serve with guacamole, sour cream, or salsa.
Nutrition
- Serving Size: 1 egg roll with 1 tablespoon of beer cheese sauce
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg