Crispy Taco Eggrolls
30
Minutes
9
Servings
9
Ingredients
Ingredients
Preparation
-
Step 1
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion. Cook 8 to 10 minutes, breaking into 1/4-inch crumbles, stirring occasionally. Drain, if necessary.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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Step 2
Add taco seasoning and 1/4 cup water, stir to combine. Remove from heat; keep warm.
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Step 3
Preheat air fryer to 385°F. Meanwhile, place eggroll wrappers evenly on work surface, with corners facing you. Spoon about 2 tablespoons beef mixture and 1 tablespoon cheese evenly across centers of wrappers, leaving 1-inch border on right and left sides. Brush edges with egg; fold right and left sides of wrappers over filling. Fold bottom corners up over filling and roll up tightly, sealing eggroll. Spray outsides with cooking oil.
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Step 4
Place seam side down, in a single layer, in air fryer basket. Cook 8 to 10 minutes, turning halfway through, or until browned and crispy.
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Step 5
Serve with salsa. Top with guacamole and sour cream, as desired.
Nutrition Information
Nutrition information per serving, 1 eggroll: 230 Calories; 80.1 Calories from fat; 8.9g Total Fat (3.9 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 2.6 g Monounsaturated Fat;) 57 mg Cholesterol; 563 mg Sodium; 22 g Total Carbohydrate; 1 g Dietary Fiber; 1 g Total Sugars; 15 g Protein; 0 g Added Sugars; 99.4 mg Calcium; 2.4 mg Iron; 230 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 5.2 mg NE Niacin; 0.2 mg Vitamin B6; 0.9 mcg Vitamin B12; 116 mg Phosphorus; 2.3 mg Zinc; 17.5 mcg Selenium; 43.2 mg Choline.
Nutrition Tip
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, and Vitamin B6.
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