Chicken Taco Egg Rolls
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.
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.
Nutrition
Calories: 155kcalCarbohydrates: 9gProtein: 11gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 48mgSodium: 232mgPotassium: 246mgFiber: 1gSugar: 1gVitamin A: 177IUVitamin C: 1mgCalcium: 112mgIron: 1mg
Tried this recipe?Let us know how it was!