Taco Egg Rolls (Print Version)
Ingredients:
01 -
1 lb ground beef.
02 -
1 cup white onion, finely chopped.
03 -
½ cup green bell pepper, seeds removed and diced.
04 -
1 packet taco seasoning.
05 -
¼ cup salsa.
06 -
2 cups Colby Jack cheese, shredded.
07 -
16 egg roll wrappers.
08 -
Canola or vegetable oil for frying.
Instructions:
01 -
Heat a large skillet over medium-high heat. Add the ground beef and chopped white onion, cooking for about 7 minutes or until the beef is browned and fully cooked. Break up the beef as it cooks.
02 -
Add the diced green bell pepper, taco seasoning, salsa, and a bit of water to the skillet. Stir to combine and cook until the water has evaporated, leaving a flavorful mixture.
03 -
Lay an egg roll wrapper on a clean work surface. Place 2 tablespoons of the beef mixture and 2 tablespoons of shredded Colby Jack cheese about ½ inch from the bottom corner of the wrapper.
04 -
Fold the bottom corner of the wrapper over the filling, wet the left and right corners, and fold them to the center. Roll the egg roll tightly, wetting the seam to seal it completely.
05 -
Fill a deep skillet or Dutch oven with 1 inch of oil and heat it to 350°F.
06 -
Fry the egg rolls in batches for 2-3 minutes per side, or until they are golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
07 -
Serve the Taco Egg Rolls hot with your favorite dipping sauce.
Notes:
01 -
Taco Egg Rolls are a fusion snack that combines the flavors of a classic taco with the crispy texture of an egg roll.
02 -
These are perfect for a fun appetizer or a unique twist on Taco Tuesday!.