Lunch Box Battles: Baked taco egg rolls

Baked Taco Egg Rolls

Fox 11's Melissa Carlson joined Chef Lara Ritchie from Nothing to It Culinary Center for another edition of Lunch Box Battles.

This week, they made baked taco egg rolls.

Baked Taco Egg Rolls

Yield: 20 egg rolls

Prep time: 20 minutes

Bake time: 15 minutes


  • 1 lb. lean ground beef or ground turkey
  • 1 small yellow onion, finely diced, about ¾ cup
  • 1 small green bell pepper, diced, about ¾ cup
  • 2 Tablespoons salsa
  • 1 packet taco seasoning, about 2 ½ Tablespoons
  • 2/3 cup water
  • 20 egg roll wrappers (5 inch square)
  • 1 ½ cups shredded cheese such as cheddar or Monterrey jack
  • 1 Tablespoon olive oil


1) Preheat oven to 425 degrees.

2) Line a baking sheet with parchment paper or foil sprayed with non-stick spray.

3) Brown meat and onions in a large skillet until no pink remains. Add in green peppers, taco seasoning, salsa and water. Cook until water evaporates.

4) Lay each egg roll wrapper out with a corner pointing towards you. Place 1 tablespoon of cheese and 1 ½ tablespoons of taco filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper.

5) Place rolled egg rolls on prepared baking sheet and lightly brush with olive oil.

6) Bake at 425 degrees for 15 minutes until golden brown and crispy.

7) Serve with salsa, low-fat sour cream or Greek yogurt.

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