Taco Egg Rolls (Print version)
Crispy fried taco egg rolls with seasoned beef, green chiles and melted pepper jack, ready in 30 minutes.
# Ingredients:
For the filling
01 -
1 lb (450 g) lean ground beef
02 -
1 (1.25 oz) packet taco seasoning mix
03 -
1 (4 oz) can diced green chiles, drained
04 -
2 cups (200 g) shredded pepper jack cheese
05 -
Salt and black pepper
For assembly and frying
06 -
14 egg roll wrappers (from a 14 oz package)
07 -
4 cups (960 ml) vegetable oil, for frying
08 -
Water, for sealing
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, 5 to 7 minutes. Drain off excess grease.
02 -
Stir in the taco seasoning and the amount of water directed on the packet. Simmer until the liquid cooks away and the meat looks coated, 2 to 3 minutes. Fold in the diced green chiles, then remove from heat and let cool slightly.
03 -
Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Place 1 rounded tablespoon of beef mixture in the center, add about 2 tablespoons shredded pepper jack, and a small spoonful of green chiles if desired. Roll tightly toward the top corner, folding in the sides as you go. Moisten the final edge with water and press to seal. Repeat with the remaining wrappers and filling.
04 -
Pour 1 inch of oil into a large skillet or preheat a deep fryer to 375°F (190°C). Fry the rolls in batches of 4 or 5, turning occasionally, until golden brown on all sides, about 5 minutes. Transfer to paper towels to drain. Serve hot with salsa or sour cream.
# Good to know:
01 -
Best served hot within 30 minutes of frying for maximum crunch.
02 -
Uncooked rolls can be frozen for up to 2 months.