Crunchy egg rolls filled with chicken taco meat, cheese and salsa. Chicken taco egg rolls are great for a party or dinner. They also freeze great! Make a batch, freeze and heat up one for lunch. Bake them, fry them or cook in your air fryer. They are delicious anyway you make them.
These delicious rolls are packed with delicious taco fillings of chicken, cheese and salsa. I deep fried these babies in oil, but, I’ve made them baked in the oven previously, which is a bit healthier.
However, my daughter tells me deep frying them is ‘way better’. I do kinda agree with her. 🙂 The crunch, the warm cheese and the zip of the salsa makes these rolls a great dinner, lunch or a appetizer.
If you need a little more zip..add peppers, olives or re fried beans to your taco meat.
Chicken Taco Egg Rolls
Ingredients
- 1 pound ground chicken
- 1 small onion chopped
- 1 envelope taco seasoning or 2-3 tablespoons homemade
- ¼ cup salsa jarred or homemade
- 1 ½ cup shredded cheddar or taco blend cheese
- 12 egg roll wrappers
- canola oil for frying
FOR GARNISH:
- salsa
- lettuce
- sour cream
- warm cheese dip
Instructions
- Coat a skillet lightly with canola oil. Add in chicken, onion and taco seasoning. Cook until chicken is no longer pink.
- Remove from heat. Stir in salsa and cheese.
- Place 2-3 TBSP of chicken diagonally into wrapper.
- Fold bottom corner over filling. Roll slightly.
- Fold in both sides of wrap.
- Roll tightly and seal with a tiny bit of water if needed.
- Place seam side down until you are ready to cook.
FOR AIR FRYER:
- Cook 2-3 rolls at a time for 5 minutes at 390 degrees.
FOR OVEN:
- Preheat oven to 425 degrees. Grease a baking sheet lightly. Bake rolls for 10-15 minutes or until browned. Turning half way through cooking time.
FOR FRYING IN OIL:
- Pour canola oil into skillet about 1/4-1/2 way. Heat oil to approx 350 degrees. Carefully place rolls in oil. Cook for 2-3 minutes on each side or until browned.
- Remove carefully and drain on paper towel.