Taco Egg Rolls
1 lb . lean ground beef
1 onion finely diced
1 green pepper diced
2 tablespoons salsa
1 package taco seasoning
20 egg roll wrappers mine were 5″x5″
2 cups shredded cheese (cheddar, monterey jack, tex mex blend all work well)
oil for frying
Brown ground beef and onions until no pink remains. Add in green peppers, taco seasoning, salsa and water as required on the package. Cook until water evaporates.
Lay each egg roll wrapper out with a corner pointing towards you. Place 1 1/2 tablespoons of cheese and 1 1/2 tablespoons 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. (If you don’t know how to roll an egg roll it usually shows on the package).
NOTE: IT IS IMPORTANT TO MAKE SURE THE SIDES OF THE WRAPPER ARE TUCKED IN HOLDING THE INGREDIENTS IN. IF THEY LEAK, IT CAN CAUSE SPLATTERING.
Preheat oil to 350 degrees.
Fry each egg roll for about 4-5 minutes or until browned and crispy.
Serve hot with sour cream and salsa!