Taco Egg Rolls
Loaded with taco meat, onion, pepper, salsa and cheese, these taco egg rolls are fun change of pace for an appetizer or taco night.
Servings 16
Calories 228kcal
Ingredients
- 1 lb ground beef
- 1 cup white onion, finely chopped
- ½ cup green bell pepper, seeds removed and diced
- 1 packet taco seasoning
- ¼ cup salsa
- 2 cups Colby Jack cheese, shredded
- 16 egg roll wrappers
- canola or vegetable oil for frying
Instructions
- Heat large skillet over medium-high heat. Add the beef and onion, breaking up the beef and cooking until browned, about 7 minutes. Add the pepper, taco seasoning, salsa and water and cook until the water has evaporated.
- Lay an egg roll wrapper on a clean work surface. Place 2 tablespoon of the beef mixture and 2 tablespoon of the cheese about ½ inch from the bottom corner. Lift the bottom corner over the the mixture. Wet the left and right corners and fold them to the center. Wet the seam and roll until fully sealed. Repeat with remaining egg rolls.
- Fill a deep skillet or Dutch oven with 1 inch of oil. Heat to 350°F. Working in batches, fry for 2-3 minutes per side or until golden brown. Remove from oil and set on a paper towel-lined plate to drain. Serve immediately.
Notes
- Use a cookie scoop to get an even amount of filling every time.
- Make sure the sides of the wrapper are tucked in and holding the ingredients ore they will leak out when frying.
- Do not overcrowd the skillet when frying, otherwise you will lower the temperature and they won't be crispy.
Nutrition
Serving: 1g | Calories: 228kcal | Carbohydrates: 15g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 286mg | Potassium: 59mg | Fiber: 0g | Sugar: 1g