Can I make empanadas with egg roll wrappers?

Yes, absolutely! Egg roll wrappers are a fantastic substitute for traditional empanada dough. Furthermore, they're easy to use and create a lovely crisp crust.

Can I use egg roll wrappers instead of wonton wrappers?

While both are thin wrappers, egg roll wrappers are generally larger and thicker than wonton wrappers. Therefore, they're better suited for creating empanadas that can hold more filling. However, wonton wrappers can work in a pinch, but you will likely get smaller empanadas .

What is a substitute for empanada dough?

If you don't have traditional empanada dough, you can use egg roll wrappers , puff pastry, or even crescent roll dough. However, egg roll wrappers offer a unique texture and are very easy to work with.

Can I use wonton wrappers for empanadas?

Yes, you can, although they are smaller and thinner, this will affect the amount of filling you can use. Indeed, they will produce smaller empanadas compared to when using egg roll wrappers .

Can You Make Empanadas With Egg Roll Wrappers? 2 Easy Hack

Description

These easy and delicious empanadas use egg roll wrappers for a crispy, golden crust. Filled with a flavorful beef mixture, they are perfect for a quick appetizer or meal.

Ingredients

Scale

10–12 egg roll wrappers (ensure they are fresh)
1 pound ground beef (80/20 blend is ideal)
1 medium onion (finely chopped)
1/2 bell pepper (any color, finely chopped)
2 cloves garlic (minced)
1/2 cup tomato sauce (your favorite brand)
2 tablespoons olive oil (for sautéing)
1 teaspoon ground cumin
1 teaspoon paprika (smoked or sweet)
1/2 teaspoon dried oregano
Salt (to taste)
Black pepper (to taste, freshly ground is best)
1 egg (beaten, for egg wash – optional)
Small bowl of water (for sealing the edges)

Instructions

Prepare the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook, breaking it up with a spoon, until browned.
- Drain excess grease.
Sauté Vegetables:
- Add chopped onion and bell pepper to the skillet.
- Cook for about 5 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
Add Seasonings and Sauce:
- Stir in tomato sauce, cumin, paprika, oregano, salt, and black pepper.
- Bring the mixture to a simmer and cook for 10 minutes, allowing flavors to meld.
- Set aside to cool slightly.
Assemble the Empanadas:
- Lay out one egg roll wrapper on a clean, flat surface.
- Spoon about 2 tablespoons of beef filling into the center.
Seal the Edges:
- Moisten the edges of the wrapper with water.
- Fold over to form a half-moon shape and press edges to seal.
- Use a fork to crimp the edges for a decorative and secure seal.
Bake or Fry:
- Baking Option:
  - Preheat oven to 375°F (190°C).
  - Place empanadas on a parchment-lined baking sheet.
  - Brush with beaten egg for a golden finish (optional).
  - Bake for 15-20 minutes until golden brown.
- Frying Option:
  - Heat about 1 inch of oil in a skillet over medium heat.
  - Fry 2-3 minutes per side, until crispy and golden brown.
  - Drain on a paper towel-lined plate.
Serve:
- Serve warm with salsa, sour cream, or your favorite dipping sauce.
- Enjoy!

Notes

You can substitute ground turkey or chicken for a lighter version.
Add cheese to the filling for extra flavor.
Store leftovers in an airtight container and reheat in the oven for crispiness.

Prep Time: PT15M
Cook Time: CT20M
Category: Dinner
Method: Baking, Frying
Cuisine: Latin-inspired

Nutrition

Serving Size: 1 empanada
Calories: 250 kcal
Sugar: 2g
Sodium: ~300mg
Fat: ~14g
Saturated Fat: ~5g
Unsaturated Fat: ~7g
Trans Fat: ~0g
Carbohydrates: 20g
Fiber: ~2g
Protein: 12 g
Cholesterol: ~35mg

Keywords: empanadas, easy dinner, egg roll wrapper, beef filling, crispy snack