 |
Mexican Egg Rolls
Tex-Mex flavors in an Oriental package. |
Prep: 20 minutes
Cook: 20 minutes
Servings: 24 appetizers
| 1 |
lb. ground round |
| 1 |
medium onion, diced |
| 2 |
cloves garlic, minced |
| 1 |
Tbsp. chili powder |
| 1/2 |
tsp. oregano |
| 1 |
tsp. Tabasco sauce |
| 24 |
egg roll skins |
| 1 |
Tbsp. oil |
| 1 |
medium green bell pepper, diced |
| 1-2 |
fresh jalapenos, chopped |
| 1/2 |
tsp. salt |
| 1/2 |
tsp. cumin |
| 1/2 |
lb. sharp cheddar cheese, grated |
| 2 |
egg whites, beaten |
| 1/2 |
cup water |
|
 |
 |
In a heavy skillet begin to brown ground beef in 1 Tbsp. oil. |
|
|
Add onion, green pepper, garlic, jalapeno(s), salt, chili powder, cumin and oregano. Stir to combine and continue to stir until onion and pepper begin to soften. |
|
|
Add water, cover and reduce heat. Continue to cook until dry, approximately 25 minutes. |
|
|
Remove from heat and stir in grated cheese and Tabasco sauce. |
|
|
Lay out all 24 egg roll skins flat with points facing you (like a diamond). Place 1 heaping Tbsp. of meat and cheese mixture in center of each skin. |
|
|
Fold bottom point of skin up to cover meat mixture. Fold left and right points into the center. Lastly, fold top point down to form a roll. Brush on beaten egg whites to seal. |
|
|
Heat oil in deep fryer to 350º F. Cook rolls a few at a time in the fryer until brown (approximately 1 minute). |
|
|
Drain on paper towels. |
|
 |
| Can be served with salsa or a mixture of salsa and sour cream as a dipping sauce. |
|
| Need help with this recipe? Go to:
Ground Beef Basics,
Pan Fry/Saute |
|
|
