 | | Mexican Egg Rolls |
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1 lb lean ground beef or turkey
1 medium onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1/2 tsp oregano
1 tsp Tabasco sauce
1 tbsp oil
1 medium green bell pepper, diced
1-2 fresh jalapenos, chopped (optional)
1/2 tsp salt
1/2 tsp cumin
1/2 lb sharp cheddar cheese, grated
1/2 cup water
24 egg roll skins
2 egg whites, beaten |
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| Instructions |
| Brown ground meat in the 1 tbsp oil in heavy skillet. When browned, drain well. Add onion, bell pepper, garlic, jalapeno, salt, chili powder, cumin and oregano. Stir and cook until onion and bell pepper begin to soften. Add water, cover and reduce heat; cook until dry, about 25 minutes.
Remove from heat and stir in grated and cheese and Tabasco sauce.
Lay out the egg roll skins flat with points facing you. Place 1 heaping tbsp of the meat mixture (appetizer size) in center of each skin. More if you are making main meal egg rolls. Fold bottom point of skin up to cover meat mixture. Fold left and right points into the center. Fold top point down to form a roll. Brush with beaten egg whites to seal.
Heat oil in deep fryer to 350 deg. Cook rolls a few at a time until brown, about 1 minute. (I use my wok)
Drain on paper towels.
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