Mexican Egg Rolls

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.

*Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

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.