What to Serve Alongside
Mexican rice – Perfect side
Refried beans – Classic pairing
Mexican street corn (elote) – Because more corn is always good
Simple green salad – With lime vinaigrette
Fresh fruit – Bright contrast to the rich egg rolls
Storage and Reheating
Refrigerator:
Store cooked egg rolls in an airtight container for up to 3 days. Reheat to re-crisp.
Reheating:
Oven: 375°F for 8-10 minutes
Air fryer: 375°F for 3-4 minutes
Not recommended: Microwave (makes them soggy)
Freezer (unfried):
Assemble egg rolls, place on a baking sheet in a single layer, freeze until solid. Transfer to freezer bags. Fry from frozen, adding 1-2 minutes to cooking time.
Freezer (fried):
Freeze in a single layer, then transfer to bags. Reheat in oven or air fryer.
Your Egg Roll Questions, Answered
Can I bake these instead of frying?
Yes! See instructions above. They won’t be quite as crispy, but still delicious.
Can I make these gluten-free?
Use gluten-free egg roll wrappers (available at many grocery stores). Ensure your taco seasoning is gluten-free.
Can I add rice to the filling?
Yes, but reduce other fillings slightly. Rice makes them heartier but also drier.
My egg rolls burst open while frying. What went wrong?
Either overfilled, not sealed well, or oil too hot. Next time, fill less, seal tighter, and check oil temperature.
Can I make these in an air fryer?
Yes! Cook at 375°F for 8-10 minutes, flipping halfway, until golden and crispy. Brush with oil first.
What’s the best oil for frying?
Vegetable, canola, or peanut oil—anything with a high smoke point.
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