Double Roll Crispy Taco Eggrolls
This is a double roll taco eggroll. You roll it twice, using 2 eggrolls wrappers for every appetizer. This gives it an extra crisp texture and ensures that the cheese doesn't leak out as you cook the eggrolls. Really great taste.
Equipment
- Air Fryer
Ingredients
- 20 TBS taco meat see my taco meat recipe
- 1 pkg shredded taco cheese (mix of cheddar, Monterey Jack and whatever other cheeses you like)
- 20 eggroll wrappers
- small bowl of water
- Garlic olive oil baste see my garlic olive oil baste recipe
Instructions
- Set up rolling station in the following order: small bowl of water, eggroll wrappers, cheese mix, taco meat, more cheese mix, Garlic olive oil baste.
- Layout eggroll wrapper in diamond shape.
- Add line of cheese in lower part of wrapper.
- Layer 2 TB of taco meat atop cheese.
- Layer 1 TB of cheese mix over taco meat.
- Roll eggroll according to directions on package
- Take another wrapper and place wrapped taco log inside and roll again.
- Brush with garlic olive oil baste
- Preheat air fryer to 350 degrees F.
- Place eggroll wrappers in basket, being careful to keep a little bit of space between each eggroll.
- Let bake 5 minutes.
- Flip over and cook 3 more minutes. At this point, the eggrolls should be a golden-brown color and crispy to the touch.
- Remove and serve with a small bowl of salsa and a small bowl of sour cream
- Enjoy.