Mexican Egg Rolls
Tex-Mex flavors wrapped up in an Oriental package.
1 pound ground round
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
24 egg roll skins
1 tablespoon vegetable oil
1 medium green bell pepper, diced
1 to 2 fresh jalapenos, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 pound sharp cheddar cheese, shredded
2 large egg whites, beaten
1/2 cup water
- In a heavy skillet begin to brown ground beef in 1 tablespoon 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; drain well.
- 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 tablespoon 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 350°F (175°C). Cook rolls a few at a time in the fryer until brown (approximately 1 minute).
- Drain on paper towels.
Makes 24 appetizers.
Tip: Can be served with salsa or a mixture of salsa and sour cream as a dipping sauce.
Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.