Taco Egg Rolls Recipes

Steps:

• In 12-inch skillet, cook beef, white onion, green onion and taco seasoning mix, stirring occasionally, until beef is thoroughly cooked; drain off excess fat.
• Stir in coleslaw mix. Add 2 tablespoons salsa; stir to mix.
• Place egg roll skins on large work surface. Spoon 1/3 to 1/2 cup beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
• In 8-inch skillet, heat oil. When hot, fry egg rolls until crispy; shake off excess oil and place on cooling rack to cool slightly. Serve immediately with sour cream and additional salsa for dipping.

Steps:

• Heat oil, add chicken, 1 tsp salt, and 1 tsp pepper. Cook until 60% done.
• Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done.
• Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like.
• Roll and seal with egg wash.
• Fry until golden brown.
• Serve with salsa.
• Enjoy!

Steps:

• Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
• Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
• Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
• Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.

Steps:

• 1. Brown hamburger and onion until brown. Add taco seasoning and follow directions on package.
• 2. Lay out egg roll wrapper in a diamond shape. Add a spoonful of meat mixture, a little bit of pico de gallo, and then cheese. Use egg mixture with fingers around edge of egg roll wrap. Roll up like a closed burrito. There are detailed directions on how to roll these on the back of the package of egg rolls.
• 3. Heat an inch or two of oil in a pan. Add a few rolls and brown. Turn over and brown the other side. Drain on paper towels.
• 4. To make cilantro dip, add the jalapeno in blender or food processor. Pulse until chopped well. Add cilantro and pulse again until chopped. Then add remaining ingredients.
• 5. To make the pico, mix everything together in a bowl. Don't make this the night before, it gets too wet.

Steps:

• Brown the ground beef and onions, and add the taco seasoning.
• Take one egg roll wrapper and add 1/8 of the beef mixture in a line, diagonally from one corner to the other to make rolling the egg roll easier. Top with a 1/2 tbsp of cheese. Roll up like an egg roll. (See egg roll packaging for detailed directions on how to roll your egg rolls).
• Repeat with the rest of the egg roll wrappers.
• Pour egg substitute into shallow bowl and dip all of the egg rolls, coating evenly. Place on cookie sheet that's been sprayed with nonstick cooking spray (very important!).
• Bake at 375°F for 20 minutes or until light brown and crispy.
• Better than deep fried and just as crispy!
• You can add many different fillings: chicken or cabbage and green onions for Chinese egg rolls, etc.
• Note: I find the egg roll wrappers in the produce section, where they have the dressings and foods like tofu and the like.