These air fryer taco egg rolls come out crispy and delicious with far less oil than deep frying. They’re filled with taco seasoned ground beef, cheese, and more for a delicious appetizer option.
In a skillet on the stove, heat 1 Tbsp olive oil over medium high heat. Add the diced poblano and onion and cook until they begin to soften, about 5 minutes
1 Tbsp olive oil, ½ medium yellow onion, 1 poblano pepper
Add the ground beef, breaking up the meat as it cooks, and cook until it is browned, about 5-7 minutes
1 pound lean ground beef
Drain any excess grease, then add the garlic and the taco seasoning, along with about ¼ cup of water, then cook until thickened
1 ounce packet taco seasoning, 1 tsp garlic, ¼ cup water
Stir in the salsa, then remove from heat
¼ cup salsa
Lay an egg roll wrapper down on a clean work surface in a diamond orientation, and keep a small bowl of water nearby
12 egg roll wrappers
Add 2-3 Tbsp of the taco meat to the center of the egg roll wrapper, and top with about 1 Tbsp shredded cheese
1 cup shredded Mexican style cheese
Wet the edges of the egg roll wrapper by dipping your finger in the water and running it around the outside edge
Roll the egg roll by first bringing the bottom corner over the filling, pressing to secure. Then, fold in the two sides, also pressing to secure. Lastly, roll the entire thing away from you, until the final side is rolled up, creating a cylinder shape. Repeat until all egg rolls are rolled
Place your egg rolls in your air fryer’s basket or rack in a single layer with space between them, and spray them with a mist of olive oil (or similar)
olive oil spray
Cook on the air fry setting at 400°F for 6 minutes. Then, flip, spray with more oil, and cook for an additional 5-6 minutes until golden brown and crispy. Note: for subsequent batches, 3-4 minutes on each side should be sufficient as the air fryer will be hotter to start
Serve with dipping sauce if desired, and enjoy
Notes
You can swap in other proteins besides ground beef, including ground turkey or chicken, or chicken breast that’s diced
Feel free to use homemade taco seasoning instead of store bought
For a spicier option, use a jalapeno pepper instead of the poblano, or add spicy salsa and/or some hot sauce to your filling
Any Mexican style cheese is fine. I usually use taco blend, fiesta blend, or shredded queso quesadilla blend. You can also use crumbled cotija or queso fresco
Dipping sauces are optional, but you can serve with taco sauce, sour cream, southwest ranch, cilantro lime sauce, or queso for some tasty options!
I do not preheat my air fryer for this recipe since I flip the egg rolls during cooking. I do 6 minutes on the first side and 5 on the second in my Ninja Dual Zone air fryer. Other air fryers may vary slightly in terms of cooking time
For the best seal, make sure to keep the egg roll wrapper edges clean of filling, seal each corner as you roll, roll tightly, and do not overstuff. This should help reduce the number of leaks you get during cooking!
Store any leftover taco egg rolls in an airtight container or zippered bag in the refrigerator for up to 3 days
To reheat taco egg rolls, air fry at a lower temp of 350°F for 3-4 minutes, until warmed through and re-crisped
Exact nutritional values will vary based on brand and variety of ingredients, any sauces or sides added, and quantity consumed, so please consider this a guideline only
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