I love making these green chili ground beef egg rolls when I want something crispy, hearty, and packed with bold flavor. I get a golden, crunchy shell on the outside and a juicy, savory filling on the inside, with just the right kick from green chiles. This recipe feels like comfort food with a fun twist, and I always enjoy serving it fresh and hot.
Why You’ll Love This Recipe
I like this recipe because it’s simple to prepare and incredibly satisfying. I can make it for family dinners, game days, or casual gatherings, and it always disappears fast. I also enjoy how customizable it is, letting me adjust the spice level or swap ingredients based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 tbsp vegetable oil
1/2 white onion, finely diced
2 cloves garlic, minced
1 cup diced green chiles (canned or fresh)
1 tsp ground cumin
1/2 tsp chili powder
Salt, to taste
Black pepper, to taste
12–14 egg roll wrappers
Oil for frying
Directions
I start by heating the vegetable oil in a large skillet over medium heat. I add the diced onion and cook it until it turns soft and translucent. I stir in the garlic and cook for about 30 seconds until fragrant.
I add the ground beef to the skillet and cook it until fully browned, breaking it up as it cooks. Once the beef is cooked through, I drain any excess fat. I then mix in the green chiles, cumin, chili powder, salt, and black pepper. I let the filling cook for another 2–3 minutes, then remove it from the heat and allow it to cool slightly.
I lay out an egg roll wrapper on a clean surface, place a spoonful of filling in the center, and roll it tightly, sealing the edges with a little water. I repeat this process until all the filling is used.
I heat oil in a deep pan to 350°F (175°C). I fry the egg rolls in batches for about 3–4 minutes per side, until they are golden brown and crispy. I remove them and place them on paper towels to drain before serving.
Servings And Timing
I usually get about 12–14 egg rolls from this recipe.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
I sometimes add shredded cheese to the filling for extra richness. When I want more heat, I mix in diced jalapeños or a pinch of cayenne pepper. I also like swapping ground beef for ground turkey or chicken for a lighter version.
Storage/Reheating
I store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or an air fryer to keep them crispy. I avoid microwaving if possible, since it softens the wrappers.
FAQs
Can I bake these egg rolls instead of frying them?
I can bake them at 400°F (200°C) for about 15–18 minutes, turning once, until they are crispy and golden.
Can I make these ahead of time?
I often assemble the egg rolls ahead of time and store them uncooked in the refrigerator for up to 24 hours before frying.
What dipping sauces work well with this recipe?
I like serving them with salsa, sour cream, or a creamy chipotle sauce.
Can I freeze these egg rolls?
I freeze them uncooked on a baking sheet, then transfer them to a freezer bag. I fry them straight from frozen, adding a few extra minutes to the cooking time.
How spicy are these egg rolls?
I find them mildly spicy, but I can easily adjust the heat by adding more or fewer green chiles.
Conclusion
I enjoy making green chili ground beef egg rolls because they combine crunch, flavor, and comfort in every bite. This recipe is easy to follow, flexible, and perfect for sharing. Every time I make them, they turn into a favorite at the table.
These Green Chili Ground Beef Egg Rolls are crispy, savory, and packed with bold Southwestern flavor. Perfect for parties, game days, or family dinners, each bite delivers juicy ground beef, green chiles, and spices wrapped in a golden, crunchy shell.
Ingredients
1 lb ground beef
1 tbsp vegetable oil
1/2 white onion, finely diced
2 cloves garlic, minced
1 cup diced green chiles (canned or fresh)
1 tsp ground cumin
1/2 tsp chili powder
Salt, to taste
Black pepper, to taste
12–14 egg roll wrappers
Oil for frying
Instructions
Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook until translucent.
Stir in garlic and cook for 30 seconds.
Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
Mix in green chiles, cumin, chili powder, salt, and pepper. Cook for 2–3 more minutes, then let cool slightly.
Place a spoonful of filling in the center of an egg roll wrapper. Roll tightly, sealing edges with water. Repeat with remaining wrappers.
Heat frying oil to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes per side, or until golden brown.
Drain on paper towels and serve hot.
Notes
Add shredded cheese to the filling for extra richness.
Use ground turkey or chicken for a lighter version.
Bake at 400°F for 15–18 minutes as a healthier option.
