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Crispy, golden Beef Taco Egg Rolls loaded with juicy, seasoned beef, melty cheddar, fresh cilantro, and a little crunch from cherry tomatoes—all wrapped up and fried to perfection. And because we’re not stopping there, we’re making a rich, silky beer cheese sauce for dipping. Because why not?
Beef Taco Egg Rolls are crispy, cheesy, flavor-packed, and way easier to make than they look. But before you dive in, here’s everything you need to know to avoid soggy wrappers, greasy egg rolls, and disappointing cheese sauce.
Before You Start
✔ The Right Wrappers Matter
- Egg roll wrappers are the classic choice, but as you’ll see in the video, spring roll pastry (not rice paper!) works too. They fry up even crispier and flakier than egg roll wrappers.
- Fresh wrappers are key. Dry or old ones crack when rolling. Find them in the refrigerated section near tofu or wonton wrappers.
- Keep them covered with a damp towel while rolling to prevent drying out. If they dry out, they won’t seal properly and can burst open while frying.
✔ Cheese in the Filling = Extra Juiciness
- The shredded cheese melts into the beef mixture, keeping it juicy and flavorful. Don’t skip it!
- Freshly grated cheese melts best. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
✔ Prevent Greasy Egg Rolls
- If frying, keep the oil at 350°F (175°C). Too hot? The outside burns before the inside is fully cooked. Too cool? They soak up oil and get greasy. Use a deep-fry thermometer if you have one.
- Fry in batches to keep the oil temp stable—too many at once lowers the heat, leading to soggy, oily egg rolls.
✔ Rolling Tight = No Leaks
- Don’t overfill! Stick to 2 tablespoons of filling per wrapper. Too much, and they’ll burst open while frying.
- Roll snugly but not too tight—if they’re too tight, they can split as they cook.
✔ Beer Cheese Sauce: Smooth, Not Grainy
- Whisk constantly when adding beer to the roux to prevent lumps.
- Use a lager or pale ale. Dark beers are too bitter and can overpower the cheese.
- Too thick? Add a splash of beer or milk to loosen it up.
Ingredients (What Matters & Why)
- Ground Beef: I always go for 80/20 ground beef—it has just the right amount of fat to keep the filling juicy without being greasy. If you’re using leaner beef (90/10 or ground turkey), add a little oil to keep it from drying out.
- Taco Seasoning Because Tacos Need Spice: I usually grab store-bought taco seasoning for convenience, but if I have the time, I’ll mix my own using my recipe here. Either way, seasoning is non-negotiable—this is what gives that bold, taco-style flavor.
- Cheddar Cheese: Sharp cheddar is my go-to because it melts beautifully and has just enough bite to stand out. Pre-shredded cheese? Nope. It has anti-caking agents that stop it from melting smoothly, so I always grate it fresh.
- Cherry Tomatoes & Green Onions – The Fresh Factor: I love adding cherry tomatoes because they burst with sweetness and balance the richness of the beef and cheese. Green onions bring a bit of sharpness that rounds out the filling perfectly.
- Egg Roll Wrappers – The Crunch Factor: I typically use classic egg roll wrappers, but as you’ll see in the video, spring roll pastry (not rice paper!) works too. It fries up even crispier and gives a delicate, shatteringly crunchy bite. Just make sure to keep them covered with a damp towel while rolling—dried-out wrappers crack and won’t seal properly.
Ingredients For Beer Cheese Sauce
- A mix of cheddar and Colby Jack makes this sauce super creamy and smooth. For the beer, I stick to lagers or pale ales—they add just enough depth without overpowering the cheese. Dark beers? Too bitter. And if the sauce gets too thick, a splash of beer or milk brings it right back.
If you’ve ever thought egg rolls were complicated, let me tell you—they’re not. Once you get the rolling technique down, it’s actually easier than making tacos (no shells breaking, no fillings falling out mid-bite). Plus, I’ve got a few tricks up my sleeve to make sure they come out crispy, cheesy, and packed with flavor every single time.
This sauce needs to be ready to go so you’re not scrambling to make it when the egg rolls are fresh out of the fryer.
Start by melting butter in a saucepan over medium heat, then whisking in flour to make a roux. Let it cook for a minute or two—this gets rid of the raw flour taste. Then, slowly pour in the beer while whisking constantly (this part is key—no lumps!).
Once the beer is incorporated, drop the heat to low, then stir in the cheddar and Colby Jack cheese. It melts into this smooth, rich, velvety sauce. A pinch of garlic powder and salt, and it’s done. If it thickens too much while sitting, a splash of beer or milk will bring it right back.
Pro Tip: Stick to lagers or pale ales. Anything too dark or hoppy will make the sauce bitter instead of smooth and creamy.
While the sauce sits, let’s move on to the filling.
In a large skillet, brown 80/20 ground beef over medium heat, breaking it up as it cooks. After about 5-7 minutes, when it’s mostly browned, stir in finely diced onion and minced garlic. These need just 3-4 minutes to soften and soak up all that beefy flavor.
Once the onions are translucent, add taco seasoning, salt, and pepper. I always make sure to cook the seasoning for an extra minute—this toasts the spices and brings out a deeper, richer flavor instead of just tasting like pre-packaged seasoning.
Then, take the pan off the heat and stir in the fresh ingredients—cherry tomatoes, green onions, and chopped cilantro. Adding these at the end keeps them bright and fresh instead of mushy.
Finally, fold in the cheddar cheese while the beef is still warm, so it melts into the mixture, keeping it juicy and cheesy.
Now for the fun part—rolling. If you’ve never done it before, don’t stress! It’s basically like making a burrito, just smaller and tighter.
Place an egg roll wrapper on a clean surface, diamond-shaped with a corner pointing toward you. About 2 tablespoons of filling goes near the center—not too much, or they won’t seal properly.
Then:
✔ Brush the edge with beaten egg to seal it shut.
✔ Fold the bottom corner up over the filling.
✔ Fold in the sides tightly, like an envelope.
✔ Roll it up snugly toward the top corner.
If you’re using spring roll pastry (like in the video), roll it the same way—it just fries up even crispier!
Pro Tip: If the wrapper starts drying out, cover it with a damp towel while working to keep it pliable.
Here’s where things go from good to incredible. Pour about 2 inches of vegetable oil into a Dutch oven or deep pan and heat it to 350°F (175°C).
Why 350°F? Too hot, and the outside burns before the inside is heated through. Too low, and the rolls absorb oil and turn greasy. If you don’t have a thermometer, drop a small piece of wrapper in—if it sizzles immediately, the oil is ready.
Fry the egg rolls in small batches, turning them after about 3-4 minutes per side until they’re deep golden brown and crispy. Then, transfer them to a paper towel-lined plate or a to drain off any extra oil. You can also place them on a wire rack, to keep them crispy on all sides.
Want a lighter option? These bake beautifully at 400°F (200°C) for 15-18 minutes or air-fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
Now for the best part—putting it all together.
Arrange the hot, crispy taco egg rolls on a serving platter, then cut a few in half to show off that cheesy, beefy filling. Either drizzle the beer cheese sauce over the top or serve it on the side for dipping.
If the cheese sauce has thickened while sitting, simply whisk in a splash of beer or milk over low heat until it’s smooth and pourable again. No need to add more cheese—just a little liquid brings it right back to life.
To finish, sprinkle extra cilantro and green onions over everything for a fresh pop of color and flavor. And that’s it—crunchy, cheesy, flavor-packed perfection!
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works just as well, but since they’re leaner, they tend to be drier than beef. To compensate, I recommend adding a splash of oil while cooking and making sure to season generously so the flavors still pop.
Can I make these ahead of time?
Yes! You can assemble the egg rolls and freeze them unbaked. When you’re ready to cook, fry them straight from frozen—just add an extra minute or two to the cooking time. If you prefer baking or air frying, let them thaw for about 10 minutes first.
What’s the best way to seal egg rolls so they don’t burst open?
Two things matter here:
Don’t overfill! Stick to 2 tablespoons of filling per wrapper. Too much, and they’ll pop open while frying.
Use an egg wash. Brushing the edges with beaten egg before rolling creates a tight, secure seal. If you’re using spring roll pastry, a bit of cornstarch mixed with water also works.
How do I keep egg rolls crispy after frying?
Don’t let them sit on paper towels too long! Instead, place them on a wire rack over a baking sheet. This lets air circulate around them so they stay crispy on all sides. If you need to keep them warm, place them in a 200°F (95°C) oven until serving.
What’s the best beer to use for the cheese sauce?
I always recommend a lager or pale ale—they add depth without overpowering the cheese. Avoid dark beers like stouts or IPAs, which can make the sauce bitter. If you don’t want to use beer, milk works just fine as a substitute.
How do I reheat leftover egg rolls?
For crispy results, avoid the microwave! Instead, reheat them in:
An air fryer at 375°F (190°C) for 5-6 minutes
A 400°F (200°C) oven for 10 minutes
This keeps them crispy instead of soggy.
How long do leftovers last?
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. The cheese sauce can be refrigerated too—just whisk in a splash of beer or milk when reheating to bring back the smooth texture.
More Delicious Appetizers
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Beef Taco Egg Rolls
These Beef Taco Egg Rolls are everything you love about tacos—wrapped in a crispy, golden shell! Filled with juicy, seasoned beef, melty cheddar, fresh cilantro, and cherry tomatoes, then fried (or baked!) to crunchy perfection. And because we’re going all out, they’re served with a rich, velvety beer cheese sauce for dipping. Perfect for game day, parties, or upgrading taco night!
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Ingredients
For the Beer Cheese Sauce:
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Instructions
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In a medium saucepan, melt unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour to form a roux, cooking for 1-2 minutes until bubbly. Gradually pour in the beer, continuing to whisk to prevent lumps. Reduce heat to low and add the cheddar cheese and Colby Jack cheese, stirring until melted and smooth. Mix in the garlic powder and salt to taste. If the sauce is too thick, add a splash more beer until desired consistency is reached. Set aside.
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In a large skillet over medium heat, cook 1 lb ground beef until browned, breaking it apart with a spoon, about 5-7 minutes. Add the onion and minced garlic to the skillet. Sauté until onions are translucent, approximately 3-4 minutes.
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Stir in taco seasoning, salt, and pepper. Remove from heat and mix in cilantro, chopped green onions, cherry tomatoes. Once slightly cooled, fold the shredded cheddar cheese until well combined.
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Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2 tablespoons of the beef filling near the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners toward the center. Roll tightly towards the top corner, brushing the edge with beaten egg to seal. Repeat with remaining wrappers and filling.
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Pour about 2 inches of vegetable oil into a Dutch oven or deep pot. Heat the oil to 350°F (175°C) using a deep-fry thermometer to ensure accurate temperature. Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
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Arrange the crispy taco egg rolls on a serving platter, cut in half. Drizzle with the warm beer cheese sauce or serve it in a dipping bowl alongside the egg rolls. Garnish with extra chopped cilantro, sliced green onions, and chopped tomatoes if desired. Serve warm and enjoy!
Notes
- Egg roll wrappers vs. spring roll pastry – Either works! Egg roll wrappers give a thicker, chewier crunch, while spring roll pastry (not rice paper) fries up extra light and crispy. Keep them covered with a damp towel while rolling so they don’t dry out.
- Frying temperature is key! Keep the oil at 350°F (175°C)—too hot and the wrappers burn before the filling heats through, too low and they absorb oil. A thermometer helps, but if you don’t have one, drop in a small piece of wrapper—it should sizzle immediately but not brown too fast.
- Make-ahead & freezing: Assemble the egg rolls and freeze them unbaked in a single layer, then store in a freezer bag. Fry straight from frozen, just adding an extra minute or two to the cooking time.
- Baking & air frying: Brush with oil or spray with cooking spray. Bake at 400°F (200°C) for 15-18 minutes, flipping halfway. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Beer cheese sauce tips: Use a lager or pale ale—dark beers are too bitter. If the sauce thickens while sitting, whisk in a splash of beer or milk over low heat until smooth again.
- Reheating: Skip the microwave—it makes them soggy! Instead, air fry at 375°F (190°C) for 5-6 minutes or bake at 400°F (200°C) for 10 minutes to keep them crispy.
- Dipping alternatives: Not a beer fan? Swap the beer for milk in the cheese sauce or serve these with guacamole, sour cream, or salsa instead.
Nutrition Information
Serving: 1servingCalories: 222kcal (11%)Carbohydrates: 11g (4%)Protein: 12g (24%)Fat: 14g (22%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 52mg (17%)Sodium: 242mg (11%)Potassium: 167mg (5%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 350IU (7%)Vitamin C: 3mg (4%)Calcium: 145mg (15%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
